Chocolate Peppermint Crinkle Cookies (Gluten-Free, Vegan, Allergy-Free)
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!
- Cook Time: 12 mins
- Total Time: 12 mins
- Yield: 14-16 1x
- Category: Dessert
- Cuisine: American
Ingredients
Scale
- 1 Cup Gluten-Free All Purpose Flour
- 1/2 Cup Millet Flour
- 1/2 Cup Unsweetened Cocoa Powder
- 1/2 Cup Granulated Erythritol (or preferred granulated sugar)
- 1 TB Psyllium Husk Powder
- 1 Tsp Baking Powder
- 1 Tsp Pure Peppermint Extract
- 1/2 Tsp Pure Madagascar Bourbon Vanilla Extract
- 1/2 Cup + 2 TB Unsweetened Applesauce
- 2 TB Vegan/Soy-Free Butter (melted)
- 2 TB Unsweetened Non-Dairy Milk
- Outer Coating:
- 3 Peppermint Candy Canes (crushed)
- 1/2 Cup Powdered Erythritol
Instructions
- Preheat the oven to 350° F.
- In a large bowl, mix together all cookie ingredients to form a wet dough.
- 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.
- 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.
- Place the balls down on the baking sheet again and press them down with your fingers a bit to flatten them out.
- Bake in the oven for about 10-12 minutes. Remove and let cool.
Nutrition
- Serving Size: 1