CHOCOLATE PEPPERMINT SNICKERDOODLES

By Ashley | Cookies

Dec 15

Updated a blog recipe from 2 years ago for Veg News Holiday Cookie Contest! 🙌

These cookies are a hybrid of 2 holiday favorites: chocolate crinkle cookies and snickerdoodles. With a hint of mint and lots of chocolate flavor, they pair perfectly with a mug of hot chocolate or glass of non-dairy milk. The chewy, fudgy texture is unbeatable! 


For a sandwich cookie, also try my Hot Chocolate Sandwich Cookies with the yummiest frosting!  

🍃🍫Chocolate Peppermint Snickerdoodles (makes 15 medium cookies) 🍪

P.S. For less preparation time, feel free to bake them in bar form (I recommend at 4×6 pan), frost and slice!

Ingredients: 

1/2 c coconut sugar

3 tbsp melted vegan butter such Melt Organics or Miyoko’s Creamery 

1/4 c almond or cashew butter

1 flax egg (1 tbsp ground flax mixed with 2.5 tbsp water)

2 tbsp maple syrup

1 tbsp nut milk

1/2 tsp mint extract 

Heaping tsp cinnamon 

1 tsp vanilla

1/2 c GF flour

2 tbsp Dutch cocoa

2 tbsp Coconut Cloud peppermint hot cocoa powder or additional Dutch cocoa

1/4 c oat flour

1 1/2 tbsp potato starch (optional: creates a fluffier texture)

1/4 tsp baking soda

1/4 tsp baking powder

3/4 tsp cream of tartar 

1/4 tsp sea salt 

Cacao nibs and/or dark chocolate chips, for stirring in 

Cinnamon sugar + cocoa powder for coating (I used granulated monkfruit instead of sugar) 

Optional Frosting:

3 tbsp coconut butter

2 tbsp almond or coconut milk

3 tbsp vanilla non-dairy yogurt

Optional: 2-3 tsp monk fruit or a drop of stevia

Method:

For the cookies, combine the wet ingredients in a bowl and beat with an electric mixer until smooth.

Combine the remaining ingredients in a large bowl.

Stir the wet into the dry.

Refrigerate for at least 1 hour or up to 2 days. 

Add your chocolate!

Using a tablespoon, scoop into balls, flatten slightly and roll in sugar mixture 

Bake at 350 for 10-12 minutes or until the centers are puffy but not quite set.

Cool to room temperature.

Combine the frosting ingredients in a saucepan and melt over low heat until smooth and creamy.

Refrigerate frosting for 2-3 hours.

Spread each cookie with frosting then top with mini chocolate chips, if desired.

Devour!

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