DifficultyIntermediate

I developed this recipe at the urging of my brother in law. One of my friends 11 year old Maxx and I used to get together prior to Covid to bake regularly. Many times he told me how he wanted to make these crinkle cookies AGAIN. I have included both the orange chocolate version and the peppermint version. A key to getting the right crinkle on these is to make powdered coconut sugar, which is super simple. These cookies are very delicate and make the perfect gifting cookie. It is important to make sure that you roll these small so that they develop the right crisp edges and bottom. Small size ensures that they flatten a little to get the right bake or crackle lines on top. It's important too that you chill the dough for at least 30 minutes so the dough is firm enough to roll into balls. Prep time does not include the dough chilling time.

Yields36 Servings
Prep Time25 minsCook Time18 minsTotal Time43 mins
 ½ cup refined coconut oil
 1 ¼ cups coconut sugar
 1 tsp vanilla extract
 3 vegan egg replacement ( I use Namaste foods egg replacement)
 ½ cup plus 2 tbsp nut or seed meal/flour of your choiceI have used macadamia nut flour, sunflower seed meal and pumpkin seed meal
 ¼ cup arrowroot or tapioca starch
 2 tbsp coconut flour
 1 ½ tsp guar gum or 2 tsp psyllium seed powder
 1 tsp aluminum and corn free baking powder
 ¼ tsp baking soda
 ½ tsp sea salt
 ¾ cup cacao powder or unsweetened cocoa powder
 ¾ tsp pure peppermint extractor zest of 2 oranges for orange chocolate version
Powdered Coconut Sugar
 1 cup coconut sugar
 1 tbsp arrowroot starch
1

Beat coconut oil and sugar together in a medium bowl until light, about 2-3 minutes if using an electric mixer. Mix in the vanilla and egg replacer and beat another few minutes. Mix in the nut/seed meal/flour.

2

Sift the rest of the dry ingredients over a medium bowl. Stir into the dough gradually until they are well incorporated. Stir in the peppermint extract or orange zest and mix dough well to combine. Dough will be quite loose so place the dough in a covered container and chill for about 1 hour to firm up.

3

Preheat oven to 350 F. Once dough is firm enough to roll into balls remove it from the refrigerator and roll into balls about 1 1/2 inches in circumference. Drop ball into powdered coconut sugar and roll gently to cover it in the sugar. Place ball on a parchment lined baking sheet.

4

Since these cookies are quite small you should be able to fit about 1 1/2 dozen onto each baking sheet. Place in the centre of the oven and bake for 15-18 minutes, rotating 1/2 way through baking time. They should be crispy on the bottom and edges and have a slight crackle on top. Store in an airtight container for up to 3 days or freeze.

Powdered Coconut Sugar
5

Place coconut sugar and arrowroot in a coffee grinder (one that is not used for coffee or grinding spices) and whir until you have a fine powder. I have also made this in a food processor however I found I could not get it as fine as in a coffee grinder. The amount of powdered sugar is more than you will need for one batch. In fact this should make at least 3 batches. So place only about 1/3 of the powdered sugar in a bowl to use for 1 batch. The rest can be stored in a covered glass container/jar for several months.

Ingredients

 ½ cup refined coconut oil
 1 ¼ cups coconut sugar
 1 tsp vanilla extract
 3 vegan egg replacement ( I use Namaste foods egg replacement)
 ½ cup plus 2 tbsp nut or seed meal/flour of your choiceI have used macadamia nut flour, sunflower seed meal and pumpkin seed meal
 ¼ cup arrowroot or tapioca starch
 2 tbsp coconut flour
 1 ½ tsp guar gum or 2 tsp psyllium seed powder
 1 tsp aluminum and corn free baking powder
 ¼ tsp baking soda
 ½ tsp sea salt
 ¾ cup cacao powder or unsweetened cocoa powder
 ¾ tsp pure peppermint extractor zest of 2 oranges for orange chocolate version
Powdered Coconut Sugar
 1 cup coconut sugar
 1 tbsp arrowroot starch

Directions

1

Beat coconut oil and sugar together in a medium bowl until light, about 2-3 minutes if using an electric mixer. Mix in the vanilla and egg replacer and beat another few minutes. Mix in the nut/seed meal/flour.

2

Sift the rest of the dry ingredients over a medium bowl. Stir into the dough gradually until they are well incorporated. Stir in the peppermint extract or orange zest and mix dough well to combine. Dough will be quite loose so place the dough in a covered container and chill for about 1 hour to firm up.

3

Preheat oven to 350 F. Once dough is firm enough to roll into balls remove it from the refrigerator and roll into balls about 1 1/2 inches in circumference. Drop ball into powdered coconut sugar and roll gently to cover it in the sugar. Place ball on a parchment lined baking sheet.

4

Since these cookies are quite small you should be able to fit about 1 1/2 dozen onto each baking sheet. Place in the centre of the oven and bake for 15-18 minutes, rotating 1/2 way through baking time. They should be crispy on the bottom and edges and have a slight crackle on top. Store in an airtight container for up to 3 days or freeze.

Powdered Coconut Sugar
5

Place coconut sugar and arrowroot in a coffee grinder (one that is not used for coffee or grinding spices) and whir until you have a fine powder. I have also made this in a food processor however I found I could not get it as fine as in a coffee grinder. The amount of powdered sugar is more than you will need for one batch. In fact this should make at least 3 batches. So place only about 1/3 of the powdered sugar in a bowl to use for 1 batch. The rest can be stored in a covered glass container/jar for several months.

Chocolate Peppermint Crinkle Cookies (Grain Free, Vegan)