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Home » Desserts » Chocolate Peppermint Crinkle Cookies (Gluten-Free)

Chocolate Peppermint Crinkle Cookies (Gluten-Free)

Dec 22, 2019 · by Valentina · 35 Comments

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These Gluten-Free Chocolate Peppermint Crinkle Cookies are one of the absolute best gluten-free Christmas cookie recipes!  They're perfect to bring to parties, to have for an afternoon snack, and Santa will love them! Stack of 4 Crinkle cookies with powdered sugar, chocolate and peppermint, on pink tissue paper.

If you're going to a holiday cookie exchange or any Christmas party, I'm telling you, if you bring these Chocolate Peppermint Crinkle Cookies, everyone will love you.

Everyone!

When my oldest son was only five-years old, he was diagnosed with Celiac Disease, and is therefore gluten-free -- forever.

Since then, in addition to all of my other recipes, I've focused a lot on gluten-free baking -- especially cookies. And Christmas or not, this is one of our favorites. (It's tied with these Easy Peanut Butter Chocolate Chip Cookies.)

Powdered sugar coated Chocolate Peppermint Crinkle Cookie on Parchment paper.

Ingredients for Chocolate Peppermint Crinkle Cookies


  • crushed peppermint candy canes or peppermint candy canes - The smallest size candy canes typically come loosely wrapped, as opposed to the the larger ones, which are very difficult to unwrap. So purchase the former.
  • 1 to 1 gluten-free all-purpose flour - This recipe has also been tested with Cup4Cup Gluten-Free All Purpose Flour, which consistently yields good results.
  • salt - I almost always bake and cook with Kosher salt. (It’s coarse and salts foods in a subtle way that enhances their flavor without making them taste salty.)
  • baking powder
  • cocoa powder - This one is my favorite.
  • unsalted butter - I always bake and cook with unsalted butter so I can control exactly how much salt is in the recipe.
  • sugar
  • pure vanilla extract - Nielsen-Massey Vanilla is excellent.
  • eggs
  • semisweet chocolate chips - Use your favorite brand.
  • white chocolate chips - Use your favorite brand.

Several baked Chocolate Crinkle Cookies with Peppermint on parchment-lined baking sheet.

How to Make Them


(More detailed instructions are in the recipe card below.)

- Line a sheet pan with parchment paper.

- In a medium-sized bowl, combine the flour, cocoa powder, and baking powder. In a large bowl, combine melted butter with the granulated sugar, vanilla and salt. Add the eggs and stir until they're fully incorporated. Add the dry ingredients and mix until you no longer see any dry spots.

- If you're using whole (not pre-crushed) candy canes, unwrap the candies and add them to a large zip-lock bag. Place that bag into a second bag and remove the air from both. Use a smooth-surfaced meat mallet or the bottom of a small skillet 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.Remove 1 tablespoon of the crushed candy canes and set aside for garnish.

- Fold the rest of them into the dough, with the semisweet and white chocolate chips.

- Shape the cookie dough into balls, about 1½ tablespoons each, 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 two days.

- About 15 minutes before you're ready to bake, preheat the oven to 350°F and line another sheet pan with parchment paper.

- Add powdered sugar to a shallow bowl and roll each ball of 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 remaining tablespoon of crushed candy canes.

- Bake in the preheated 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.

Crushed peppermint candy canes on a black surface.

Recipe Tips


  • You can purchase pre-crushed candy canes or use about 24 (2.5-inch) peppermint candy canes as follows:  (This route takes about 10 extra minutes and is generally less expensive.)
  • You can make these with regular all-purpose flour if keeping them gluten-free isn't important to you.

Stack of 5 Peppermint Chocolate Crinkle cookies on pink paper.

Hopefully these gluten-free Christmas cookies will be a highlight of your holiday season!

More gluten-free cookie recipes:

  • Gluten-Free Peanut Butter Cup Cookies
  • Nutella Cookies with Chocolate Chips
  • Coconut Flour Cookies with Chocolate
  • Triple Chocolate Gluten-Free Biscotti
  • Oatmeal Chocolate Cherry Lace Cookies
Stack of 5 Peppermint Chocolate Crinkle cookies on pink paper.

Chocolate Peppermint Crinkle Cookies Recipe

Valentina K. Wein
These Chocolate Peppermint Crinkle Cookies are the best gluten-free Christmas cookies! They're perfect to bring to parties, to have for an afternoon snack, and Santa will love them!
*Makes about 4½ dozen cookies.
*Please note that only ½ hour of the prep time is active.
5 from 10 votes
Print
Prep Time 30 minutes mins
Cook Time 8 minutes mins
Refrigeration Time 1 hour hr
Total Time 1 hour hr 38 minutes mins
Course Dessert
Cuisine American
Servings 26
Calories 184 kcal

Ingredients
 
 

  • 1 cup peppermint crushed candy canes (or about 2 dozen 2½-inch candy canes to crush)
  • 1¾ cup Cup4Cup gluten-free all-purpose flour (or other 1 to 1 gluten-free flour -- or, regular all-purpose flour)
  • ¼ cup cocoa powder, sifted
  • 1 teaspoon baking powder
  • 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

Instructions
 

  • Prep the pan. Line a sheet pan with parchment paper and set aside.
  • Prep the peppermint. If you're using whole (not pre-crushed) candy canes, unwrap the candies and add them to a large zip-lock bag. Place that bag into a second bag and remove the air from both. Use a smooth-surfaced meat mallet or the bottom of a small skillet 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.Remove 1 tablespoon of the crushed candy canes and set aside for garnish.
  • Make the batter. In a medium-sized mixing bowl, combine the gluten-free flour, sifted cocoa powder and baking powder. Mix to blend and 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.
  • Add candy canes & chocolate chips. 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. 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.
  • Set oven and prep another pan. About 15 minutes before you're ready to bake, preheat the oven to 350°F, adjust a rack towards the center of the oven and line another sheet pan with parchment paper.
  • Prep to bake with powdered sugar and candy canes. 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 remaining tablespoon of crushed candy canes that were set aside.
  • Bake. Bake in the preheated 350°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.

NOTES

Calorie count is only an estimate.

NUTRITION

Calories: 184kcal
Keywords cookies for a party, great for cookie exchange, holiday cookies, gluten-free Christmas cookie recipes
Have you tried this recipe?I'd love to see it on Instagram! Tag me at @cookingontheweekends or leave a comment & rating below.

 

Cooking On The Weekends is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com. Amazon affiliate links are for your convenience at no additional cost to you.


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Reader Interactions

Comments

  1. Dannii @ Hungry Healthy Happy

    November 28, 2016 at 2:07 am

    5 stars
    You had me at double chocolate! I love chocolate and peppermint together - it just screams Christmas!

    Reply
    • valentina

      November 28, 2016 at 1:29 pm

      Thanks so much!

      Reply
  2. Melissa

    November 28, 2016 at 2:07 am

    A perfect example of gluten-free food being beautiful and delicious! Eating at restaurants can be a bit of a pain (and embarrassing to the "normal" eaters in my family) but we do what we must to stay healthy.

    Reply
    • valentina

      November 28, 2016 at 1:30 pm

      Thanks, Melissa! Sounds like you totally get it. Hope you try the cookies & happy holidays to you. 🙂

      Reply
  3. Sharon

    November 28, 2016 at 3:11 am

    Aw I love chocolate crinkle cookies!! But I've never made them with anything in them . Peppermint is such a great addition! Love that idea!

    Reply
    • valentina

      November 28, 2016 at 1:30 pm

      Thanks, Sharon. Hope you try them!

      Reply
  4. Shashi at RunninSrilankan

    November 28, 2016 at 3:31 am

    Your son sure is lucky to have a mom like you who whips up goodies like these cookies and helps him put things in perspective.

    Reply
    • valentina

      November 28, 2016 at 1:31 pm

      Aww, thank you for saying that. And for visiting my site. Enjoy. 🙂

      Reply
  5. Helen

    November 28, 2016 at 3:31 am

    It's very lovely that you create tasty things for your son to eat. I do feel it's important that just because you can't have something, you shouldn't do without at all.
    Your recipe does sound very tasty and worthy of any Christmas treat situation.

    Reply
    • valentina

      November 28, 2016 at 7:35 pm

      Thank you so much, Helen. I so appreciate your comment. Happy Holidays! 🙂

      Reply
  6. Karly

    November 28, 2016 at 4:08 pm

    Now these are the epitome of a Christmas cookie! Chocolate and peppermint and love... sounds like they'd even be up to Santa's standards!

    Reply
    • valentina

      November 28, 2016 at 7:33 pm

      Love this comment. Thank you! 😀

      Reply
  7. sippitysup

    November 29, 2016 at 2:17 pm

    You have a great attitude and I'm sure it's rubbed off on him too. GREG

    Reply
    • valentina

      November 30, 2016 at 2:43 pm

      You're very sweet Greg. 🙂 xoxo

      Reply
  8. Patricia@FreshFoodinaFlash

    December 12, 2016 at 3:30 pm

    Tasted these cookies Valentina baked yesterday. Crazy good. They are going on my Cookie Baking Class menu next year. I want about a dozen more. Can you explain what the xanthum gum does in a gluten free recipe?

    Reply
  9. Jane

    December 05, 2018 at 2:58 am

    5 stars
    So delish! Love that you've cracked the candy canes up into it - they never get eaten round here so this is a great way to use them up 🙂

    Reply
    • valentina

      December 05, 2018 at 10:02 pm

      Thanks, Jane! We always seem to have an excess of candy canes too! All the more reason to make cookies. 🙂

      Reply
  10. Adrianne Jamieson

    December 05, 2018 at 3:12 am

    5 stars
    What super cute and festive looking cookies!! I love how perfect they are for this time of year. It is great that you have been able to come up with cookies that your eldest can eat. I will give these a go, cheers!

    Reply
    • valentina

      December 05, 2018 at 10:04 pm

      Thanks so much, Adrianne! I hope you love them, and I wish you a very happy holiday season! (A delicious one, too!)

      Reply
  11. Danielle Wolter

    December 05, 2018 at 3:55 am

    5 stars
    This is so sweet! I love that there are so many options out there now so you can create these treats for your son. And these look amazing!

    Reply
    • valentina

      December 05, 2018 at 10:04 pm

      Thanks, Danielle! He's a pretty lucky guy. IMHO, of course. 😉

      Reply
  12. Chichi Uguru

    December 05, 2018 at 4:10 am

    5 stars
    Chocolate and mint are a delightful combination. I love that this is gluten free.

    Reply
    • valentina

      December 05, 2018 at 10:04 pm

      Many thanks! 🙂

      Reply
  13. Danielle

    December 05, 2018 at 4:47 am

    5 stars
    I love peppermint cookies this time on year and yours look amazing!

    Reply
    • valentina

      December 05, 2018 at 10:05 pm

      I'm so into peppermint during the holidays. I just love it. Thank you! 😀

      Reply
  14. Isabelle Cody

    February 18, 2019 at 12:26 pm

    5 stars
    Hey Valentina, thanks for taking the time to share this. My younger brother was also diagnosed with Celiac disease 3 years ago. But like you said, it’s not life-threatening and easy to manage. He is still doing pretty fine with it.

    Reply
    • valentina

      February 18, 2019 at 12:39 pm

      Hi Isabelle, so happy you found these cookies. I hope your brother will like them, and you too. 🙂 Thanks so much.

      Reply
  15. Laurel

    December 13, 2019 at 1:35 pm

    Hi! Question...if my gluten free flour has xanthan gum in it, do I still need to add extra?

    Reply
    • valentina

      December 13, 2019 at 6:22 pm

      Hi Laurel, Thanks for writing in. Is your gluten-free flour a "cup for cup," or "1 to 1?" If so, you don't need to use the full amount, but since it's for cookies, I'd still use some. (For a cake of muffins, something made in a pan, it wouldn't be as imperative, but gluten-free cookies really need help holding their shape.) I wouldn't use less than 1/4 teaspoon if you're using one of the aforementioned flours. Otherwise use the full 1/2 teaspoon. I hope this helps and I hope you love the cookies! 🙂 ~Valentina

      Reply
  16. David @ Spiced

    December 23, 2019 at 4:29 am

    5 stars
    That really would be a challenge eating out with gluten sensitivity. It feels like things have gotten better in that area, but I'm sure it's still not easy. It's awesome that you have this gluten-free cookie recipe for Christmas! This sounds super fudgy and delicious...just the way I like my chocolate cookies! Yum!

    Reply
    • valentina

      December 25, 2019 at 9:45 pm

      Fudgy and delicious, indeed. And yes, it's much easier to be gluten-free these days. Thanks for checking out my recipe, David. As always! 🙂 ~Valentina

      Reply
  17. 2pots2cook

    December 26, 2019 at 12:15 am

    5 stars
    ... almost missed these babies.... have some candy canes left and these are just perfect to use for my GF friends. Thank you dear !

    Reply
    • valentina

      December 28, 2019 at 2:27 pm

      Thank you! 🙂 ~Valentina

      Reply
  18. Healthy World Cuisine

    December 24, 2024 at 3:28 am

    5 stars
    These gluten free chocolate peppermint cookies were the first ones to disappear from the cookie tray. So festive and chewy - hard to resist.

    Reply
    • Valentina

      December 24, 2024 at 1:04 pm

      Makes me happy. Thanks so much and a very happy holiday season to you. 🙂 ~Valentina

      Reply

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Hi, I'm Valentina, certified chef, owner, recipe developer and photographer at Cooking on the Weekends. I'm also a mom of two boys and a Los Angeleno. I use seasonal whole foods to create unique and comforting recipes for casual entertaining.

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