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.
Yield: 15 cookies
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
Equipment
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}.