chocolate peppermit cookies

Chocolate Peppermint Crinkle Cookies

Prep Time: 30 minutes

Cook Time: 10 minutes

Chocolate Peppermint Crinkle Cookies

Another dairy-free and delicious recipe from our friend, Alisa Fleming, of Go Dairy Free.

It’s cookie season! And there never seems to be enough of them. Every year we create or discover new dairy-free delights to share, and the latest to come onto our radar are these chocolate peppermint crinkle cookies. Each decadent, fudgy bite contains a double dose of both chocolate AND peppermint! A treat that will surely dazzle at your next cookie swap – and I won’t tell that they’re dairy-free (and even feasible as gluten-free) if you don’t!

Ingredients

  • 2¼ cups all-purpose flour (see gluten-free options in post notes below)
  • ¼ cup cocoa powder
  • 1½ teaspoons baking powder
  • ½ teaspoon salt
  • 2 cups + ⅓ cup granulated sugar, divided
  • 1 package (12 ounces) or 2 cups dairy-free PASCHA semisweet chocolate chips, melted, cooled
  • 3 eggs, room temperature
  • ½ cup grapeseed, rice bran or other neutral-tasting baking oil
  • 1 teaspoon peppermint extract or vanilla extract
  • ⅓ cup powdered sugar, sifted
  • ¼ cup crushed peppermint candies or candy canes

Instructions

  1. In a large bowl, whisk together the flour, cocoa powder, baking powder and salt.
  2. Add the 2 cups granulated sugar, cooled chocolate, eggs, oil and peppermint or vanilla extract to a mixing bowl. Beat on medium speed until blended. Gradually add the flour mixture and beat on low speed until combined.
  3. Cover the dough and refrigerate until firm enough to shape, about 1 hour or overnight.
  4. When the dough is chilled, preheat your oven to 350°F and line baking sheets with parchment paper.
  5. In a small bowl, whisk together the powdered sugar and crushed candy. Place the remaining ⅓ cup granulated sugar in another small bowl.
  6. Work with ⅓ of the dough at a time, keeping the remaining dough refrigerated. Shape the dough into 1-inch balls. Roll each ball in granulated sugar first and then in the crushed candy mixture. Place the coated dough balls 2 inches apart on your prepared baking sheets.
  7. Bake until lightly browned, 8 to 10 minutes. Let the cookies cool on the baking sheets for 1 to 2 minutes before removing them to wire racks to cool completely.

Notes

For gluten-free and dairy-free chocolate peppermint crinkle cookies, you should be able to substitute your favorite gluten-free flour blend (with or without a binder) for the all-purpose flour. Since the recipe uses quite a few eggs (I wouldn’t recommend trying to substitute the eggs in this recipe as they help with the “crinkle” effect), it should hold up fine with a gluten-free flour blend or even just certified gluten-free oat flour in a pinch!

http://paschachocolate.com/recipes/our-friends-chocolate-recipes/chocolate-peppermint-cookies/