Mint Crackle Cookies (Vegan)

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I gave Daniel a taste of the dough as I was making these. His response: "What???" Then: "We are not serving those. We're keeping them." That about sums it up: these irresistible bite-sized beauties taste like rich chocolate (because that's what they are, mostly). We made them mint but you could leave that off or substitute a different liqueur. You can even serve them, unbaked, as truffles - no baking required!


  • 4 oz baking chocolate, coarsely chopped
  • 2/3 cup brown sugar
  • ¼ cup coconut oil
  • 1 tbsp brown flax
  • ½ tsp mint extract
  • ~2 tbsp hemp milk
  • ½ cup almond flour
  • ½ cup cocoa powder
  • pinch salt
  • 1 tsp baking powder
  • ¼ cup powdered sugar


Preheat oven to 350 and grease a large baking sheet. Melt baking chocolate over the stove or in the microwave. While it cools, mix coconut oil, hemp milk, mint extract, and sugar in a medium bowl. Grind flax in a coffee grinder and add to bowl; stir well. Add almond flour, cocoa powder, salt, and baking powder and mix thoroughly. (Vegan doughs can sometimes take a while to equilibrate between wet and dry ingredients. Be patient; all the flour will be incorporated and you will end up with a remarkably soft dough.) Chill 1-2 hours if possible. Form 1-inch balls, roll in powdered sugar, place on sheet, and bake for 12-15 minutes. These do not spread at all if made with coconut oil and flax instead of traditional egg and butter. We realized this halfway through and flattened them with a spoon after ten minutes of baking, resulting in a lovely cracked texture. You can flatten them right at the start and they should turn out just fine. Allow to cool 2 minutes on baking sheet before removing to a rack. Try not to eat all of them on the spot.