Chocolate Peppermint Crinkle Cookies

5 from 4 votes

Chocolate Peppermint Crinkle Cookies

Gluten-free Chocolate Peppermint Crinkle Cookies are soft, fudgy and festive. Expect rich chocolate and strong peppermint flavours with every bite. These cookies are the perfect addition to a holiday cookie box!

Prep Time15

Cook Time8

Chilling Time30

Total Time53

Course: Snack

Cuisine: American

Diet: Gluten Free, Low Lactose

Servings: cookies

Calories: 145kcal

Author: Christy Faber

Ingredients

Dry Ingredients

1 cup oat flour (or all-purpose flour)
½ cup unsweetened cocoa powder
1 tsp baking powder
½ tsp fine sea salt

Wet Ingredients

½ cup melted coconut oil
½ cup coconut sugar (or brown sugar)
2 large eggs
1 tsp peppermint extract (for baking)
½ cup semi sweet chocolate chips

For Rolling the Cookies

⅓ cup icing sugar (otherwise known as powdered sugar)

Instructions

If you aren’t using purchased oat flour, begin by blitzing rolled oats in a blender into oat flour. Carefully measure out one cup of oat flour and pour into a medium-sized bowl.
1 cup oat flour
Stir together oat flour, unsweetened cocoa powder, baking powder and salt.
½ cup unsweetened cocoa powder, 1 teaspoon baking powder, ½ teaspoon fine sea salt
In a separate small bowl, mix together sugar and melted coconut oil. Add room temperature eggs and stir until fully incorporated. Stir in 1 teaspoon peppermint extract.
½ cup melted coconut oil, ½ cup coconut sugar, 2 large eggs, 1 teaspoon peppermint extract
Pour wet ingredients into the dry ingredients and mix until fully incorporated.
Stir in half a cup of chocolate chips and set the dough in the fridge to chill for half an hour to 45 minutes.
½ cup semi sweet chocolate chips
When you’re ready to bake the cookies, preheat the oven to 350 degrees Fahrenheit and prepare two baking sheets with parchment paper.
Roll small cookie dough balls, approximately 1½ tablespoons of dough.
(I have found that the smaller the cookie the better the crackles look in the finished product. If you want to be precise you can weigh each ball of dough to be 30 grams)
Roll each cookie dough ball in powdered icing sugar, covering generously.
⅓ cup icing sugar
Place on the cookie sheet, 6 cookies to a sheet. Bake for 8-10 minutes. Allow the cookies to fully cool and enjoy! (This recipe makes approximately 18 cookies)

Notes

If you are making your own oat flour be sure to blend thoroughly. Keep blending until it's very fine.

If you are making your own oat flour, measure carefully. This recipe calls for 1 cup of oat flour after blending, not one cup of oats before blitzing up. This small distinction can make a big difference.

Measure the flour carefully and accurately. The best way to do this is to spoon the flour into your measuring cup and level it off with the back of a knife.

This recipe calls for baking peppermint extract. Just a note that I don’t mean peppermint essential oil.

This is a great recipe to make a day ahead because the dough does need to chill in the fridge for a minimum of half an hour before baking.

For uniform cookies in shape and size you can weigh the cookie dough balls to be 30 grams each.

Coat generously in icing sugar to achieve a crinkle effect.

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