Heartbeet Kitchen
Fudgy Gluten-Free Peppermint Chocolate Crinkle Cookies
December 11, 2016 (last updated April 14, 2020) in Gluten-Free · Nut-Free · Sweets · Winter · 19 Comments

Fudgy Peppermint Chocolate Crinkle Cookies {made with teff flour, gluten-free, gum-free}Fudgy Peppermint Chocolate Crinkle Cookies {made with teff flour, gluten-free, gum-free}

I have two favorite Christmas cookies — Peanut Butter Blossoms and Peppermint Chocolate Crinkle Cookies. Because it’s just the two of us, they’re the only ones I make each December, and we eat the entirety of both batches without abandon.

Over the years I’ve made different gluten-free versions of each, trying to nail the recipes that would fool any gluten-full eater as well. For the peanut butter blossoms, I use these soft and chewy ones as the base and stick a Hershey’s kiss in the middle, not because it’s the best chocolate, but classic is classic. I swear the combination actually makes the kiss taste better than it does in any other application.

And now I’ve got my Chocolate Peppermint Crinkle recipe. The browniest cookies, with a hint of peppermint as to not overshadow, only enhance.

Robustly chocolate, the richest flavor that’s more reminiscent of a truffle than a cookie ….. with a slightly crisp edge and plush, fudgy middle. Crackles breaking through each snowy, powdered sugar bite. They don’t spread too thin, nor bake too thick.

Fudgy Peppermint Chocolate Crinkle Cookies {made with teff flour, gluten-free, gum-free}Teff Flour Chocolate Peppermint Crinkle Cookies {gluten-free, gum-free}

These cookies are made with teff flour, which I’ve fallen madly in love with (my favorite brownie recipe uses it too). It’s a gluten-free baking dream, with a sweet and nutty flavor, and consistency that turns a bit sticky when it hits moisture, therefore not needing any gums to bind.

There are two doses of chocolate, mostly melted dark and but also a bit of dutch-processed cocoa, adding depth and moisture. And the real trick to making them super soft and fudgy is sunflower seed butter, unsweetened.  Just two tablespoons so you won’t taste the flavor at all, it’s just for the texture. (You could also use cashew butter.)

And last note: be liberal with the powdered sugar coating. I tested this several times, and that’s how you get it to really stick and crackle. If it’s too light, it melts right into the cookie.

Fudgy Peppermint Chocolate Crinkle Cookies -- the browniest, holiday cookie Fudgy Peppermint Chocolate Crinkle Cookies -- the browniest, holiday cookie Fudgy Peppermint Chocolate Crinkle Cookies {made with teff flour, gluten-free, gum-free}

The hand illustrated, modern recipe cards and wooden box, along with towels you see in this post are from 1canoe2, a favorite midwest partner of mine. Clean and classy, they’d be the perfect holiday gift for someone who loves to cook, or loves their kitchen. And they inspired me.

You see, I’ve been wanting to bring back the tradition of exchanging recipe cards with friends and families, as I cherish the ones I have from my grandmother so much (as well as a very old recipe box I recently found at a thrift shop, full of hundreds of vintage recipes). Although we have access to so much food content online, there’s something about handwriting that lets more than just a recipe live on. So I’ve decided I’m sending these as holiday cards this year to those closest to me, in hopes that it will do just that. Handwriting, words, food stains, and scribbles write their own memories.

xo, Amanda

Fudgy Peppermint Chocolate Crinkle Cookies -- the browniest, holiday cookie {made with teff flour}Fudgy Peppermint Chocolate Crinkle Cookies -- the browniest, holiday cookie {made with teff flour}Fudgy Peppermint Chocolate Crinkle Cookies -- the browniest, holiday cookie {made with teff flour}Fudgy Peppermint Chocolate Crinkle Cookies -- the browniest, holiday cookie {made with teff flour}

Teff Flour Chocolate Peppermint Crinkle Cookies {gluten-free, gum-free}

If you make these chocolate crinkle cookies, be sure to tag me on Instagram with hashtag #heartbeetkitchen or @heartbeetkitchen!

Fudgy Peppermint Chocolate Crinkle Cookies

Fudgy Peppermint Chocolate Crinkle Cookies

Yield: 15
Prep Time: 15 minutes
Cook Time: 11 minutes
Additional Time: 20 minutes
Total Time: 46 minutes

These super chewy, fudgy, peppermint chocolate crinkle cookies are a holiday favorite.



  1. Over low heat, melt the butter, sunflower butter, and dark chocolate in a saucepan, stirring the entire time, until all chocolate is just melted. Remove from heat and set aside for 3 minutes.
  2. In a medium sized bowl, whisk the eggs, egg white, and sugar until light colored and frothy, with little bubbles sneaking out the top. While whisking this batter, slowly pour in the chocolate mixture and continuing whisking to incorporate.
  3. Add cocoa powder and stir. Then teff flour in 2 additions, then tapioca starch, salt, peppermint extract, whisking to combine, until no flour streaks remain.
  4. Cover bowl with a cloth and freeze for 20 minutes. Meanwhile preheat oven to 350 degrees F.
  5. When cookies are done chilling, use a cookie scoop to make tablespoon sized balls, and drop them in the powdered sugar. Press the powdered sugar around the dough with your hands, liberally. Set on cookie sheet, and lightly push down.
  6. Bake for 11 minutes, and take out from oven. Lightly push down on top with a spatula to achieve even prettier crackles.


I use this size 40 Cookie Scooper {oxo size medium}.

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

This post contains Amazon Affiliate links, which I may make a small commission from should you purchase.

19 thoughts on “Fudgy Gluten-Free Peppermint Chocolate Crinkle Cookies

  1. Alison @Foodbymars

    IN Love with these little beauties. Aren’t they just the best cookies? I love that you added mint, I literally just made chocolate chip mint cookies and had to stop myself. The combo is my fave. Lovely, darling! XO

  2. Liz @ Floating Kitchen

    Ok, I’m having a little chuck over the similarity of our first paragraphs today! These cookies looks delicious – I can totally imagine the fudgy-ness. Teff flour is so great. I used to use it a lot, but sort of forgot about it (typically problem with me it seems!). I need to pull that bag out of the back of my freezer and try these babies out. Love that cute kitchen towel! XOXO.

    1. amandapaa Post author

      Yes, I see we both have cookies on the brain as of late! Nothing wrong with that. :) I’d love to know how you were using teff too. Such an intriguing ingredient. I’ve made porridge using it too and loved that. xo

  3. Emily

    You are completely rockin all of your photos lately, Amanda! I need lessons from you on how to get good action shots. :)I have a bag a teff flour sitting in my pantry right now and it’s still unopened- I’ve got to give it a try. What a great spin on classic crinkle cookies!

    1. amandapaa Post author

      Ooo… between these cookies and the brownies i posted in October, I really think you should open that bag of teff! I pretty much use it in all gf baking now. And thank you for the comments about the action shots. Trying to work with a tripod can be interesting, lol! There were a few eggs used to get that one where I’m cracking it. Lol. xoxo

  4. Rachel @ Bakerita

    I love these photo so much, Amanda! Your two holiday classic cookies sound like definitely winners – I can most definitely see why these chocolate peppermint crinkles are a favorite. I haven’t even worked with teff flour, but now I’m wanting to get my hands on some!

    1. amandapaa Post author

      Thank you Rachel! I still love watching them turn into crinkles as they bake. :) And I’d highly recommend teff flour! I can actually find it at my coop for $4.99 a pound too, which is so much cheaper than some gf flours. xo

  5. Sarah @ Snixy Kitchen

    These look like the most perfectly moist and chewy chocolate peppermint cookies! I LOVE the addition of teff flour – I bet it adds just a hint of caramel flavor that enhances that gooey chocolate. I’m melting for these cookies!

  6. Sara @ Cake Over Steak

    These look so good!! My family doesn’t make either of the cookies you mentioned for the holidays, but one of my mom’s absolute favorites is the “peanut butter temptations” (a pb cookie made in a mini muffin tin with a mini reese’s pb cup pushed into the center) << I could eat those bad boys all day long. I'm so glad you figured out a gluten free version of one of your favorites!

  7. Cassie

    I LOVE peanut butter blossoms and chocolate peppermint crinkle cookies as well! I cannot wait to make this recipe and use a vegan egg and coconut oil instead of the egg and butter!

    1. amandapaa Post author

      Hi Cassie! Unfortunately this recipe doesn’t work with vegan eggs. They have a different chemical reaction with the other ingredients that are key to success. You can maybe google search vegan crinkles though and find something! xo

  8. Helen

    will the recipe works if i dont use powdered sugar at the end? and sub.ing teff with all purpose? i dont have access to teff in my area :(


Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.