GLuten-Free Peppermint chocolate Crinkle Cookies
Crinkle Cookies are one of my FAVORITE holiday desserts to make. A little crispy on the outside, but still soft and a bit gooey on the inside. I’m testing how I feel eating gluten-free so I just had to share this recipe from One Lovely Life! To bring down the sugar content a bit, I replaced conventional powdered sugar with Monk Fruit Powdered Sugar, a natural sweetener that is Keto Approved. I promise you won’t know the difference.
Be sure to tag me on Instagram @LeighAnnLindsey if you give it a try! I love seeing others try “upleveled” recipes and seeing the surprise with how good they taste still.
Key INgredients
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Gluten-Free Peppermint Chocolate Crinkle Cookies
Ingredients
- 3/4 cup avocado oil (or other neutral tasting oil)
- 1 cup unsweetened cocoa powder
- 1 1/2 cups cane sugar
- 4 eggs
- 2 tsp vanilla extract
- 1 tsp peppermint extract
- 1/2 tsp salt
- 2 tsp baking powder
- 1 3/4 cups gluten-free flour (see above for my favorite kind)
- 1 cup monk fruit powdered sugar (see above for my favorite) can also use conventional powdered sugar
Instructions
- Combine oil, cocoa powder, and sugar in a large bowl or mixer. Stir until completely combined.
- Add eggs one at a time, mixing thoroughly between each one.
- Add vanilla and peppermint extract.
- Add salt, baking powder, and gluten free flour. Stir until just combined. Do not over mix!
- Chill dough in freezer for 30-40 minutes. Or chill overnight in the fridge.
- One chilled thoroughly, preheat over to 350 degrees F.
- Line your baking sheet with parchment paper.
- Add powdered sugar to a bowl.
- Use a cookie scoop or hands to create 1" balls.
- Drop balls in powdered sugar and roll around to coat completely.
- Place coated dough on the baking sheet and bake for 6-8 minutes. Watch carefully, you want the edges to be crispy, but the center to be slightly soft still.
- Let cookies cool on baking sheet for 2-3 minutes then remove and place on a cooling rack.
- Repeat until all the dough is used.
