Double Chocolate Peppermint Crinkle Cookies are the ultimate gluten-free holiday cookie! They’re perfect to bring to parties, to have for an afternoon snack, and Santa will love them! It’s been almost eight years since my oldest son was diagnosed with Celiac Disease — he was only five-years-old at the time.
Sometimes I forget it’s can be hard for him when he can’t eat everything that most people can. In fact, when he complains, (which is rare), I’m probably too hard on him.
You see, I’ve just always felt so blessed that compared to so many diseases one could have, Celiac Disease is one that can be easy to manage and is not life threatening.I’m not saying it’s easy for everyone. And believe me, I get that he hates asking the waiter if the tortilla chips, which are usually gluten-free, have been fried in oil where something with gluten may have been fried. (The answer is usually yes, by the way.)You have to be very careful about cross contamination with Celiac Disease. We have two toasters, and certain pans in the house are never to be touched with a non gluten-free item.
Though when I think that he doesn’t have to take any medications, needs no medical treatments, and aside from an annual blood test, just has to avoid gluten, I feel fortunate. I really do. So while sometimes he’s bummed he can’t have a “regular” bagel with his brother, or the birthday cake a friend’s party, I’m thinking how lucky we are. I suppose that’s not always fair to him — it’s all relative, and as a kid, it can be difficult to see the bigger picture.
All of that said, it warms my heart completely to see how excited and happy he is when I create a new gluten-free dessert for him.I’ve made dozens of gluten-free cookie recipes over the years and these Double Chocolate Peppermint Crinkle Cookies have made the top of my favorites list! His too! And let me tell you, gluten-free or not, I think you will adore these cookies!
- 12 (5- inch) candy canes
- 1¾ cup gluten-free all-purpose flour (I used Trader Joe's brand)
- ¼ cup cocoa powder, sifted
- 1 teaspoon baking powder
- ½ teaspoon xanthan gum
- ½ cup unsalted butter, melted and cooled to room temperature
- 1 cup granulated sugar
- 2 teaspoons pure vanilla extract
- ½ teaspoon sea salt
- 2 large eggs
- 1 cup semisweet chocolate chips
- 1 cup white chocolate chips
- ½ cup powdered sugar
- Line a sheet pan with parchment paper and set aside.
- If the candy canes are wrapped, unwrap them. Then add them to a large zip-lock bag. Remove the air and seal the bag. Then place that bag into a second bag and remove the air from it as well. Now use a smooth-surfaced meat mallet or the bottom of your smallest sauté pan to gently pound on the bag to break them into tiny pieces. The smaller the better -- about half of it should be almost a powder and the rest should be in pieces somewhere between the size of rice grains and corn kernels. Set aside.
- In a medium-sized mixing bowl, combine the gluten-free flour, sifted cocoa powder, baking powder and xanthan gum. Set aside.
- In a large mixing bowl, combine the melted butter with the granulated sugar, vanilla and salt. Then add the eggs and stir until they're fully incorporated and the mixture is smooth.
- Add the dry ingredients and mix until you no longer see any dry spots.
- Remove 1 tablespoon of the crushed candy canes and set aside for garnish. Fold the rest of them into the dough, with the semisweet chocolate chips and white chocolate chips.
- Shape the cookie dough into balls, about 1½ tablespoons each. Roll them between your hands to make them smooth, placing them on the parchment-lined sheet pan as you go. Cover tightly with plastic wrap and refrigerate until firm, at least 1 hour, and up to a couple of days.
- About 15 minutes before you're ready to bake, preheat the oven to 350 degrees F, adjust a rack towards the center of the oven and line another sheet pan with parchment paper.
- Add the powdered sugar to a shallow bowl. Gently roll each ball of refrigerated dough through it -- placing them on the parchment-lined sheet pan as you go, with a couple inches between them. Sprinkle each one with a pinch of the tablespoon of crushed candy canes that were set aside.
- Bake in the preheated 350 degree F oven just until they no longer look doughy, have flattened out by about 50% and are "crinkled," about 8 minutes. Let them cool on the baking sheet for at least 15 minutes.
- Repeat until all of the cookies are baked.