Description
These Vegan Grinch Crinkle Cookies are a festive and delicious holiday treat featuring a rich cocoa base, packed with green sprinkles or peppermint candies for a cheerful twist. Made with solid coconut oil and almond milk, these cookies are perfectly chewy in the center with a delicate crackled sugar exterior, making them the ultimate plant-based Christmas cookie.
Ingredients
Scale
Wet Ingredients
- 1 cup coconut oil, solid (not melted)
- 1 cup brown sugar, packed
- 1/4 cup almond milk
- 1 teaspoon vanilla extract
Dry Ingredients
- 2 cups all-purpose flour
- 1/2 cup cocoa powder
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
Coating and Mix-ins
- 1 cup powdered sugar (for rolling the cookies)
- 1/2 cup green sprinkles or chopped green peppermint candies
Instructions
- Preheat Oven and Prepare Baking Sheet: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper to prevent sticking and ensure even baking.
- Cream Coconut Oil and Brown Sugar: In a large mixing bowl, beat together the solid coconut oil and brown sugar until creamy and well combined using a hand mixer or stand mixer.
- Add Almond Milk and Vanilla: Mix in the almond milk and vanilla extract until the mixture is smooth and fully combined.
- Mix Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, cocoa powder, baking powder, baking soda, and salt to evenly distribute the leavening agents and cocoa.
- Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the wet mixture, stirring until just combined to avoid overmixing and tough cookies.
- Add Green Sprinkles or Peppermint: Fold in the green sprinkles or chopped green peppermint candies for a festive touch and flavor.
- Chill the Dough: Refrigerate the dough for 20 to 30 minutes to firm up, making it easier to shape.
- Shape Cookies: Scoop tablespoon-sized portions of dough and roll each into a ball with your hands.
- Coat with Powdered Sugar: Roll each dough ball in powdered sugar until fully coated, then place them spaced apart on the prepared baking sheet to allow for spreading.
- Bake the Cookies: Bake in the preheated oven for 10-12 minutes, until the edges are set but centers remain slightly soft for a chewy texture.
- Cool Cookies: Let the cookies cool on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely before serving.
Notes
- For firmer cookies, chill the dough longer before baking.
- Use solid coconut oil for better texture; melted coconut oil will alter consistency.
- Green sprinkles add color, while chopped peppermint candies add a minty flavor—choose based on your preference.
- Store cookies in an airtight container at room temperature up to 5 days or freeze for longer storage.
- These cookies are vegan and dairy-free, perfect for holiday gatherings with dietary restrictions.
