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These Gluten Free Peppermint Chocolate Crinkle Cookies are rich, fudgy, and perfectly festive. Crisp on the outside, soft and brownie like in the center, with just the right hint of cool peppermint in every bite. They look bakery worthy, but come together easily, making them perfect for holiday baking or anytime you’re craving a chocolatey treat.

I’m so excited for you to try these. Leave a comment below and tell me what you think, and don’t forget to like, comment, and share your cookies on Instagram @she_is_italian.

Prep Time: 20 mins

Chill Time: 2 hours

Bake: 2 x 12 mins

Yield: 35-40 Cookies

Peppermint Chocolate Crinkle Cookies (Gluten Free)

Ingredients

  • 350g granulated sugar
  • 100g vegetable oil or other neutral-tasting oil
  • 2 large eggs, room temperature
  • 2 tsps vanilla extract
  • 240g gluten-free flour blend (with xanthan gum)
  • 1 tsp baking powder
  • ½ tsp salt
  • 50g icing sugar

Directions

  1. Reserve 50g of granulated sugar for another step.
  2. In a bowl, whisk together 300g of the granulated sugar and oil – the mixture should look like wet sand.
  3. Add the eggs and vanilla, whisk until smooth.
  4. Sift in the gluten-free flour, cocoa powder, baking powder and salt.
  5. Fold together with a spoon or spatula – it should resemble smooth brownie batter.
  6. Cover and chill in the fridge for atleast 2 hours or overnight. The dough should be firm before baking.
  7. Position oven rack to the center of the oven and preheat the oven to 350°F (180° C).
  8. Line baking sheets with parchment paper or silicone baking mats.
  9. When the dough is firm and easy to handle, spoon or scoop 1 tablespoon and shape into a ball.
  10. Roll each ball in 50g of granulated sugar then the icing sugar and place on the lined baking sheet about 2 inches apart.
  11. Press each ball down slightly by hand. Bake for 12-14 minutes. Switch trays half way if baking both at the same time. Cookies will naturally crack while baking.
  12. Allow to cool on the baking sheets for 10 minutes, then transfer to a wire rack to cool completly.

    Notes

    • These cookies will last 1-2 week in an air tight container at room temperature.
    • Be sure to add xanthan gum if your gluten-free flour blend doesn't include it.

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