Gluten-Free Chocolate Peppermint Crinkle Cookies

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I have a few favorite Christmas cookies — Gluten-Free Peanut Butter Blossoms and these Peppermint Chocolate Crinkle Cookies. Okay, maybe I have more than a few, as evident of the 16 Gluten-Free Christmas Cookie recipes that I’ve shared over the years. :)

I do quite a bit of testing each holiday season to make gluten-free versions of some of the classics, trying to nail the recipes that would fool any gluten-full eater as well. And now I’ve got my Chocolate Peppermint Crinkle and Red Velvet Crinkle Cookie recipes. 

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 break through each snowy, powdered sugar bite with a hint of cool mint that is so commonly associated with the holidays.

Star ingredients for gluten-free chocolate crinkle cookies:

These gluten-free crinkle 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 dutch-processed cocoa to add richness. And the real trick to making them super soft and fudgy is a few tablespoons of cashew or sunflower seed 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.

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

More Gluten-Free Christmas Cookies:

• Big, Chewy Gluten-Free Ginger Molasses Cookies
• Gluten Free Pan-Banging Chocolate Chip Cookies
• Foolproof Gluten-Free Sugar Cookies with Buttercream Frosting

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Gluten-Free Chocolate Peppermint Crinkle Cookies

These gluten-free chocolate crinkle cookies are super chewy, and fudgy, with a hint of peppermint! They're a holiday favorite, coated in powdered sugar that creates a beautiful snowy cookie.

5 from 2 votes

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Prep Time :15 minutes minutes

Cook Time :11 minutes minutes

Additional Time :20 minutes minutes

Total Time :46 minutes minutes

Yield: 15 cookies

Author: Amanda Paa

Ingredients

• 2 tablespoons unsalted butter
• 2 tablespoons cashew or sunflower seed butter
• 6 1/2 ounces dark chocolate, chopped
• 2 large eggs
• 1 egg white
• 2/3 cup organic cane sugar
• 2 tablespoons dark cocoa powder, also known as dutch processed
• 1/3 cup (43 grams) teff flour
• 1 tablespoon tapioca starch
• 1/4 teaspoon fine sea salt
• 1 1/4 teaspoons pure peppermint extract
• powdered sugar for rolling

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Equipment

• Half Sheet Pan

Instructions 

• 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.
• In a medium sized bowl, vigorously 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.
• 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.
• Cover bowl with a cloth and freeze for 20 minutes. Meanwhile preheat oven to 350 degrees F.
• 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. Don’t shy away from the powdered sugar coating. I tested this several times, and you want a thick coating -that’s how you get it to really stick and crackle. If it’s too light, it melts right into the cookie.
• Set balls on cookie sheet, and lightly push them down a bit.
• Bake for 11 minutes, and take out from oven. Lightly push down on top with a spatula to achieve even prettier crackles.

Notes

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