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Chocolate Peppermint Crinkle Cookies

A minty twist on the holiday crinkle cookie! Christmas won’t be the same with these Chocolate Peppermint Crinkle Cookies! Gluten-free, vegan, and allergy-free, a perfect dessert recipe for kids, adults, and Santa too!

Scale

Ingredients

Instructions

  1. Preheat the oven to 350° F.
  2. In a large bowl, mix together all cookie ingredients to form a wet dough.
  3. Roll the dough into about 14-16 balls with your hands (about 1 heaping tablespoon each) and set the balls down on a prepared baking sheet with a Silpat or parchment paper.
  4. In a large plastic bag, combine the crushed candy canes and powdered erythritol together. Place about half the rolled balls in the bag at a time and give them a shake to coat.
  5. Place the balls down on the baking sheet again and press them down with your fingers a bit to flatten them out.
  6. Bake in the oven for about 10-12 minutes. Remove and let cool.

Nutrition

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