Fasting Peppermint Chocolate Crinkle Cookies
Fudgy and lightly crisp, these chocolate treats are perfect for the holidays!
This recipe is a crowd-pleaser! The first time I made these cookies, I brought them to a family holiday party and no one suspected they were vegan. Needless to say, my platter was empty by the end of the evening. My mother-in-law even asked for the recipe, so I’d count that as the seal of approval.
These cookies are packed with cocoa and a punch of peppermint. They’re chewy, soft and decadent, plus you can enjoy them during the fasting season. I hope you love them as much as we do!
COOKIE INGREDIENTS
2 cups flour
2 1/2 tsp baking powder
1/2 tsp salt
2 cups sugar
1 cup unsweetened cocoa powder
1 tsp peppermint extract
1/2 cup coconut oil
3/4 cup applesauce
SUGAR COATING
2 cups powdered sugar
2 cups granulated sugar
INSTRUCTIONS
Preheat oven to 350 degrees Farenheit.
Mix the flour, baking powder and salt together.
In a separate bowl, mix the sugar, cocoa powder, peppermint extract, coconut oil, and applesauce together.
Slowly incorporate the dry ingredients to the wet ingredients.
Wrap dough with plastic and place in freezer for 10 min (this will help to firm up the dough to make it easier to roll into balls).
Spray cookie tray with nonstick spray.
Take dough out and roll into 1 tbsp balls.
Roll the balls in granulated sugar and then the powdered sugar.
Place on cookie tray and bake for 13 min.