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Gluten-Free Peppermint Chocolate Crinkles

Fudgy, soft, and with just the right hint of peppermint, these Gluten-Free Peppermint Chocolate Crinkles are a must for the holiday season!
Prep Time15 minutes
Cook Time10 minutes
Chill Time1 hour
Total Time1 hour 25 minutes
Course: Dessert
Servings: 24 cookies

Equipment

  • Stand mixer with paddle attachment
  • Measuring Cups & Spoons
  • Small Saucepan
  • Baking Sheets
  • Parchment Paper

Ingredients

Dry Ingredients:

  • 1 cup gluten-free flour
  • 1/2 cup Dutch-process cocoa powder
  • 1/2 tsp salt
  • 1/2 tsp xanthan gum
  • 1 tsp baking powder

Wet Ingredients:

  • 1/4 cup salted butter
  • 4 oz 1/2 cup semi-sweet chocolate chips
  • 1 cup brown sugar
  • 2 eggs room temperature
  • 1 1/2 tsp vanilla extract
  • 1 tsp peppermint extract

For Rolling:

  • 1/2 cup granulated sugar
  • 1/2 cup powdered sugar

Instructions

Prepare the Dry Ingredients:

  • In a medium bowl, whisk together the gluten-free flour, cocoa powder, salt, xanthan gum, and baking powder. Set aside.

Melt the Chocolate Mixture:

  • In a small saucepan over medium-low heat, melt the butter and chocolate chips, stirring until smooth. Remove from heat and let cool slightly.

Mix the Wet Ingredients:

  • In a stand mixer fitted with the paddle attachment, beat the brown sugar, eggs, vanilla extract, and peppermint extract until combined. Slowly pour in the melted chocolate mixture, mixing until smooth.

Combine and Chill:

  • Add the dry ingredients to the wet mixture, mixing until fully incorporated. Scrape down the sides as needed. Cover the bowl and chill the dough in the fridge for 1 hour.

Prepare to Bake:

  • Preheat your oven to 350°F. Line baking sheets with parchment paper. Set up two bowls for rolling: one with granulated sugar and one with powdered sugar.

Shape and Roll:

  • Scoop chilled dough and roll into 1-inch balls. Coat each ball first in granulated sugar, then in powdered sugar. Place on the baking sheet, leaving about 1 inch between cookies to allow for spreading.

Bake:

  • Bake on the middle rack for 10-12 minutes, or until cookies are puffed and cracked on top. Cool on the baking sheet for 2 minutes, then transfer to a wire rack to cool completely.

Serve and Store:

  • Enjoy fresh or store in an airtight container for up to a week. Cookies can also be frozen for up to 2 months.

Notes

To make these cookies with regular flour, substitute the gluten-free flour with 1 cup of all-purpose flour and omit the xanthan gum.
Ensure your butter and chocolate mixture cools slightly before adding to the eggs to prevent curdling.