Vegan Mint Chocolate Crinkle Cookies Recipes

VEGAN CHOCOLATE CRINKLE COOKIES

Steps:

• Preheat oven to 325 degrees F (175 degrees C). Line 2 baking sheets with parchment paper.
• Mix ground flax seeds with 1/3 cup water in a bowl; let sit until thickened, about 10 minutes.
• Sift flour, cocoa powder, baking powder, and salt into a bowl.
• Melt chocolate chips and coconut oil in a microwave-safe glass or ceramic bowl in 15-second intervals, stirring after each melting, 1 to 2 minutes. Let cool.
• Beat flax seed mixture, remaining 1/3 cup water, sugar, and vanilla extract in a bowl with an electric mixer until creamy, about 3 minutes. Add flour mixture and melted chocolate; mix until well combined. Shape dough into 1-inch balls. Roll in confectioner's sugar and place on the prepared baking sheets.
• Bake in the preheated oven until firm to the touch, 11 to 13 minutes.

CHOCOLATE PEPPERMINT CRINKLE COOKIES

Steps:

• In a small bowl combine flour, salt, and baking powder. Set aside.
• In a medium bowl or stand up mixer stir together cocoa powder, sugar, applesauce, oil, extracts, and peppermint candies (if using) until well blended. Add flour mixture and mix until just combined.
• Wrap the dough in plastic wrap and chill for 2 hours.
• Preheat the oven to 350 degrees F. Line two baking sheets with parchment paper. Place the granulated and powdered sugars in two separate bowls.
• Remove chilled dough and roll into balls about one tablespoon each. Toss first in the granulated and then second in the powdered sugar, coating fully.
• Bake for 12-13 minutes (cookies should be slightly underbaked). Remove from oven and allow to cool for 2-3 minutes before transferring onto a wire rack to cool completely.

CHOCOLATE MINT CRINKLE COOKIES

Steps:

• Combine the granulated sugar, eggs, melted chocolate, shortening, baking powder, and peppermint extract in a large bowl. Beat with an electric mixer on medium speed until combined, scraping sides of bowl occasionally. Gradually beat in as much of the flour as you can with the mixer. Using a wooden spoon, stir in any remaining flour.
• Cover and chill for 2 to 24 hours or until dough is easy to handle.
• Preheat oven to 375 degrees F. Line cookie sheets with Reynolds® Parchment Paper; set aside. Shape dough into 1-inch balls. Roll balls in powdered sugar and place 2 inches apart on prepared cookie sheets.
• Bake about 9 minutes or until edges are just set. Transfer the cookies on the parchment paper to a wire rack; cool completely.

VEGAN MINT COOKIES RECIPE BY TASTY

Steps:

• In a small mixing bowl, combine chocolate chips, mint extract, and vegetable shortening, and microwave for 1 minute. Stir often and make sure the chocolate doesn't burn.
• Dip cracker in chocolate mixture.
• Place chocolate covered crackers on parchment-lined baking sheet. Refrigerate or freeze until hard.
• Refrigerate or freeze until hard.
• Enjoy!

VEGAN CHOCOLATE CRINKLE COOKIES

Steps:

• In a mixer or large bowl beat margarine, chocolate and sugars until light and fluffy.
• Beat in tofu until well blended.
• Beat in vanilla, baking powder and salt.
• Add flour in batches, beating well after each addition.
• Cover and chill several hours or overnight.
• Preheat oven to 350 F and lightly oil cookie sheets.
• Scoop tablespoonfuls of dough and roll into balls.
• Drop into a small bowl with powdered sugar, rolling to coat.
• Place cookies 2 inches apart on prepared cookie sheets and bake until set, about 15 minutes.
• Remove from oven and let rest 5 minutes, then remove to wire racks to cool. Cookies will keep up to 1 week in an airtight container at cool room temperature.