Double Chocolate Peppermint Crinkle Cookies
We are kicking off this seasons Christmas cookie series with my absolute favourite Christmas cookie! Double chocolate peppermint crinkle cookies! I am posting a cookie every week until Christmas, I’m calling it my Christmas cookie series! I have made these every year for the past three years and they are still my absolute favourite no matter what other cookies I have made! These double chocolate peppermint crinkle cookies are so fudgy, basically like a brownie, but cookie version! They’re rolled in powdered coconut and it looks like snow, how perfect for Christmas time! They are so cute, I love them! They get the perfect little cracks on top, it’s why they are called crinkle cookies and it makes them come out absolutely perfect! I use my favourite dark chocolate, as well as raw cacao powder or you can use cocoa powder, and that’s where the double chocolate comes in! They are to die for, seriously!
What You’ll Need
The ingredients are as always, healthier, plant based, and easily vegan-izable lol is that a word? No it’s not easton. I’m not going to lie to you, my favourite part about these cookies is that they are double chocolate, it’s what makes them just so freaking good. Then the added peppermint flavour just really hit home at Christmas time! But if you don’t love peppermint, you can opt that part out and they are just as delicious! You just have to try for yourself and you will see what I mean! What you will need for these double chocolate peppermint crinkle cookies is the following!
DOUBLE CHOCOLATE PEPPERMINT CRINKLE COOKIES
dark chocolate bar or dark chocolate chips
raw cacao or cocoa powder (I always use cacao)
1 flax egg or 1 egg
almond flour
coconut sugar
maple syrup or honey
vanila
sea salt
baking soda
peppermint extract
powdered coconut (blended shredded coconut)
Making these Double Chocolate Peppermint Crinkle Cookies
These cookies are actually really easy to make, and one of my favourites because you get to roll the cute little balls in the powdered coconut and then when they come out they have the perfect crackled top! I just think they are so cute! I love to use my favourite 80% dark chocolate bar, then just over 1/2 cup of dark chocolate chips, but you can just stick to 1 cup of dark chocolate chips! I’m just a sucker for really good dark chocolate so I love to use it in these cookies! To start off you will want to melt your dark chocolate on low heat!
Then add your flax egg or egg (room temp), maple syrup or honey (room temp), vanilla, coconut sugar, and peppermint extract! Mix until combined! Now add your almond flour, cacao, sea salt, vanilla, and baking soda! Mix everything together, and now you can roll your little snowballs!
You will want to take your shredded coconut and blend it until its extremely fine and just turns into a light powder! This is replacing the powdered sugar, so you want it to replicate that texture! Once your batter is ready to go you can begin by grabbing a smallish amount and roll into your desired size cookie! I like to keep them on the smaller size! Then roll each cookie into the blended coconut and place on a baking sheet! I flatten mine ever so slightly with a spoon because I find it gives the perfect shape but they will come out perfect either way!
Bake in the oven at 350 degrees for about 12 minutes! You don’t want to over bake them so check them at 10 just to make sure the coconut is not turning brown! They come out extremely soft so allow them to cool and harden on the baking sheet until moving them otherwise they will fall apart! Here is a video of me making mine!
These are my absolute favourite holiday cookie, it’s why I had to share them first! You have to promise me you will try them this Christmas! More Christmas cookies to come my loves!
Love, e
DOUBLE chocolate peppermint crinkle cookies
Double Chocolate Peppermint Crinkle Cookies
Ingredients
- 1 cup dark chocolate chips I do my favourite dark chocolate bar + 1/2 cup dark chocolate chips
- 1 egg or flax egg 1 tbsp flax with 3 tbsp water
- 3 tbsp maple syrup or honey room temp
- 1 tsp vanila
- 1 tsp peppermint extract
- ¼ cup coconut sugar
- 1 cup almond flour
- ¼ cup raw cacao or cocoa powder
- 1 tsp sea salt
- 1 tsp baking soda
For Rolling
- blended shredded coconut
Instructions
- Preheat oven to 350°
- Melt your dark chocolate on low heat
- Add your egg, maple syrup or honey (room temp), vanilla, coconut sugar, and peppermint extract to your melted chocolate and mix until combined!
- Now add all your dry ingredients! Almond flour, cacao, sea salt, & baking powder and mix until you get your double chocolate cookie dough! Scoop out little amounts and roll into mini snowballs!
- Blend your shredded coconut just until fine and powdered, to resemble powdered sugar!
- Roll each cookie in the powdered coconut and place on a baking sheet! I flatted mine ever so slightly with a spoon to get the perfect shape!
- Bake for 12 minutes, & enjoy these double chocolate peppermint delights! Allow them to cool before moving them off the baking sheet, they will be incredibly soft!
