Vegan Peppermint Chocolate Crinkle Cookies

There’s something undeniably magical about holiday baking—the way familiar scents fill the kitchen, the rhythm of mixing and rolling dough, and the quiet joy of sharing something sweet with the people you love. These Vegan Peppermint Chocolate Crinkle Cookies were created with all of that in mind. They’re festive without being fussy, indulgent yet entirely plant-based, and designed to feel just as special on a cozy winter afternoon as they do on a holiday dessert table.

Chocolate and peppermint are a classic pairing for good reason. The richness of cocoa meets the cool brightness of peppermint in a way that feels instantly seasonal, evoking candy canes, snowy evenings, and mugs of something warm in hand. In this recipe, deep chocolate flavor takes center stage, while peppermint plays a supporting role—present but not overpowering—so every bite feels balanced and comforting rather than sharp.

What makes these cookies especially satisfying is their texture. The signature crinkle comes from rolling the dough in powdered sugar before baking, creating that beautiful contrast between the snowy exterior and the soft, fudgy center. They’re slightly crisp at the edges, tender in the middle, and rich enough to satisfy even the most devoted chocolate lovers. No one will guess they’re vegan unless you tell them.

This recipe was developed to be approachable and reliable, using simple pantry ingredients and no specialty equipment. It’s the kind of cookie you can bake on a whim for a holiday gathering, package up as a homemade gift, or keep on hand for quiet moments when the season feels especially full. Whether you’re vegan, plant-curious, or simply looking to add something new to your holiday baking rotation, these peppermint chocolate crinkle cookies are meant to be shared—and enjoyed—one cozy bite at a time.

Vegan Peppermint Chocolate Crinkle Cookies

Yield: 18–22 cookies
Prep Time: 15 minutes
Chill Time: 30 minutes
Bake Time: 10–12 minutes

Ingredients

Dry Ingredients

• 1 cup all-purpose flour

• 1/2 cup unsweetened cocoa powder

• 1 teaspoon baking powder

• 1/4 teaspoon baking soda

• 1/4 teaspoon fine sea salt

Wet Ingredients

• 1/2 cup coconut sugar (or organic granulated sugar)

• 1/4 cup neutral oil (avocado or melted coconut oil)

• 1/4 cup plant-based milk (almond, oat, or soy)

• 1 tablespoon ground flaxseed + 2 1/2 tablespoons water (flax egg)

• 1 teaspoon vanilla extract

• 1/2 teaspoon peppermint extract

For Rolling

• 1/3 cup organic powdered sugar

• 2 tablespoons granulated sugar

Optional Add-Ins

• 1/3 cup vegan dark chocolate chips

• 1/4 cup crushed candy canes or vegan peppermint candies (for topping)

Instructions

1. Make the flax egg:
   In a small bowl, mix ground flaxseed with water. Let sit for 5 minutes until thickened.

2. Mix dry ingredients:
   In a medium bowl, whisk together flour, cocoa powder, baking powder, baking soda, and salt. Set aside.

3. Combine wet ingredients:
   In a large bowl, whisk coconut sugar and oil until smooth. Add flax egg, plant-based milk, vanilla, and peppermint extract. Mix until fully combined.

4. Form the dough:
   Gradually stir dry ingredients into wet ingredients until a thick dough forms. Fold in chocolate chips if using.

5. Chill:
   Cover and refrigerate dough for 30 minutes to make rolling easier.

6. Preheat oven:
   Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.

7. Roll cookies:
   Scoop 1–1 1/2 tablespoon portions of dough. Roll into balls, first in granulated sugar (optional), then generously in powdered sugar.

8. Bake:
   Place cookies 2 inches apart and bake for 10–12 minutes, until crackled on top and just set around the edges.

9. Cool & finish:
   Let cookies cool on the baking sheet for 5 minutes before transferring to a rack. Sprinkle with crushed peppermint if desired.

Tips

• Go light on peppermint extract—it’s powerful.

• For fudgier centers, slightly underbake.

• These cookies taste even better the next day.

As the holiday season unfolds, these Vegan Peppermint Chocolate Crinkle Cookies are a reminder that baking doesn’t have to be complicated to feel meaningful. With their rich chocolate flavor, delicate hint of peppermint, and snowy crackled tops, they capture everything we love about winter treats—comfort, nostalgia, and a little bit of festive magic. They’re the kind of cookie that looks special on a platter but feels familiar and welcoming the moment you take a bite.

One of the best things about this recipe is how effortlessly it fits into so many moments. Bake them for a holiday cookie exchange, wrap them up as a thoughtful homemade gift, or keep a batch tucked away for cozy evenings at home. They pair beautifully with a cup of coffee, hot cocoa, or peppermint tea, making them just as suitable for slow mornings as they are for after-dinner desserts.

Because these cookies are completely plant-based, they’re easy to share with friends and family who follow a vegan lifestyle, have dietary preferences, or are simply curious about plant-forward baking. The fact that they’re vegan feels almost beside the point—the flavor, texture, and overall experience stand on their own, proving that dairy-free and egg-free desserts can be just as indulgent and satisfying as their traditional counterparts.

Most of all, this recipe is about connection. It’s about the joy of rolling dough, dusting it generously in powdered sugar, and watching the cookies crinkle and spread in the oven. It’s about slowing down during a busy season and creating something sweet to share. However you choose to enjoy them, these vegan peppermint chocolate crinkle cookies are a delicious way to celebrate the warmth, generosity, and simple pleasures of the holidays.