Gluten-Free Peppermint Chocolate Crinkle Cookies
These gluten-free peppermint chocolate crinkle cookies are the perfect holiday treat! Rich, chocolatey, with a refreshing peppermint twist and a beautiful crinkly finish.
Servings: 24 cookies
Calories: 171kcal
Ingredients
- 1 ¾ cup gluten free flour
- 1 cup unsweetened cocoa powder
- 2 tsp baking powder
- ½ tsp salt
- ⅔ cup olive oil
- 1 ⅓ cups cane sugar or white sugar
- 4 eggs
- 2 tsp vanilla extract
- 1 tsp peppermint extract
- ¾ cup powdered sugar
- Optional - crushed candy cane pieces
Instructions
- In a medium size bowl, combine the gluten free flour, unsweetened cocoa powder, baking powder and salt.
- In a separate bowl or stand mixer, mix together the olive oil and sugar. Then add eggs one at a time, following with the vanilla extract and peppermint extract.
- Add the dry ingredients to wet ingredients and stir to combine. Chill the dough 3 hours (or overnight).
- Once the dough is chilled, preheat oven to 350F. Then line a baking sheet with parchment and place powdered sugar in a separate bowl.
- Using a tablespoon, scoop the dough directly into the powdered sugar bowl. Shake the bowl around to coat the cookie dough liberally with the powdered sugar mixture. Avoiding touching the dough as best you can (this is to ensure it gives the full crinkle effect). Use spoons to help you shape your cookies.
- Place cookies on baking sheet and bake the cookies for 10-13 minutes and let them cool to room temperature on the pan.
Nutrition
Serving: 1g | Calories: 171kcal | Carbohydrates: 24g | Protein: 3g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 6g | Cholesterol: 31mg | Sodium: 101mg | Fiber: 1g | Sugar: 15g