Peppermint Mocha Crinkle Cookies

Peppermint Mocha Crinkle Cookies

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Ready for another adapatation from our classic Just Date cookie file? Here's one that are a take on the Just Date Fudgy Chocolate Cookies by Sylvie Charles, MD. From our friend, Kimberly Barnes @wearlovewanders, these simple cookies hit the spot for your holiday cookie swap. Look no further, these are even vegan, gluten-free and #refinedsugarfree with @enjoyjustdate syrup, chocolate chips, and date sugar! The perfect balance of chocolate, mint, and coffee that brings these together to make a delightful holiday cookie!! 🍪 ☕️🎄


1 cup almond butter (only 100% works, no added oils, etc.)
3/4 cup Just Date Syrup
1 tsp baking soda
1/2 tsp cinnamon
1/4 cup cacao powder
2 tbsp olive oil
1 tsp vanilla extract
3/4 tsp peppermint extract
1/4 cup brewed strong coffee or espresso
8-10 tbsp almond flour
1/2 cup Just Date Chocolate Chips
1/2 cup Just Date Sugar

Preheat the oven to 350* and line a tray with parchment or a silicone baking sheet. Stir 1 cup almond butter with date syrup until well combined. Add the cinnamon, vanilla extract, and then cacao, stirring well after each ingredient. Add olive oil next.

Mix the baking soda and almond flour together in a small bowl, then add the mixture to the wet mixture, mixing thoroughly after each tablespoon (if too wet add a little more almond flour). Add the peppermint extract and brewed coffee/espresso. Mix in the chocolate chips.

Roll into balls. Using a 1 ½” ice cream scoop, scoop the dough and then use your hands to roll the dough into little balls. Dredge the dough balls in the sugar and roll around until thoroughly coated.
Place the cookie dough balls on the sheet pans and bake at 350* degrees for 10-12 minutes. Remove the cookies and set aside to cool slightly before removing from the sheet pan and setting on a cooling rack.Dip these in a mug of hot cocoa or seasonal tea! Enjoy!