If your holiday baking lineup needs a showstopper, these gluten free chocolate peppermint crinkle cookies are here to deliver. They’re rich, chocolaty, and sport that signature crackly top that screams “I spent hours perfecting these,” but spoiler alert: you didn’t.
The balance of deep cocoa and a refreshing kiss of peppermint makes them taste like classy winter vibes in cookie form. They’re chewy inside, crispy outside, and rolled in powdered sugar for that snowy holiday glow. Plus, they’re gluten free without the gritty texture that some GF recipes curse us with. Trust me—Santa will come back for seconds.
Recipe: Gluten-Free Chocolate Peppermint Crinkle Cookies
Yield: 20-24 cookiesPrep Time: 15 minutesChill Time: 2 hoursBake Time: 12 minutes
Ingredients:
1 cup gluten-free all-purpose flour (with xanthan gum)
½ cup unsweetened cocoa powder
1 teaspoon baking powder
¼ teaspoon salt
½ teaspoon peppermint extract
1 teaspoon vanilla extract
¾ cup granulated sugar
¼ cup light brown sugar (packed)
⅓ cup vegetable oil
2 large eggs
½ cup powdered sugar (for rolling)
Instructions:
Make the dough: In a medium bowl, whisk together the gluten-free flour, cocoa powder, baking powder, and salt. Set aside.
In a large bowl, mix the granulated sugar, brown sugar, and vegetable oil until smooth. Add the eggs one at a time, beating well after each. Stir in the peppermint and vanilla extracts.
Gradually add the dry ingredients to the wet, mixing until just combined. The dough will be thick and fudgy—resist the urge to eat it all right now.
Chill it: Cover the dough and refrigerate for at least 2 hours (or up to overnight). This step is crucial to get that crinkly, perfect texture.
Roll ‘em out: Preheat your oven to 350 °F and line two baking sheets with parchment paper. Scoop tablespoon-sized portions of dough, roll them into balls, and coat generously in powdered sugar. Place them 2 inches apart on the baking sheets.
Bake: Bake for 10-12 minutes, until the cookies are puffed and crackled but still soft in the center. Let them cool on the pan for 5 minutes before transferring to a wire rack.
Devour: These are amazing warm with a glass of milk, hot cocoa, or whatever fuels your festive soul.
Storage Instructions:
Store in an airtight container at room temperature for up to 4 days.
For longer storage, freeze the baked cookies for up to 2 months.
Why You’ll Love These Cookies:
Super easy to make, even if you’re baking-challenged.
Festive AF with their snowy, crinkled exterior.
Perfectly balanced chocolate and peppermint flavors.
Gluten-free and nut-free, so everyone can join the cookie party.
So go ahead—bake a batch, blast some holiday music, and let the magic happen. Just don’t forget to save a few for Santa. He’s watching, and you don’t want to be on the naughty list.
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