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! If you’re going to a holiday cookie exchange, I’m telling you, if you bring Gluten-Free Chocolate Peppermint Crinkle Cookies, everyone will love you.
It’s been several years since my oldest son was diagnosed with Celiac Disease — he was only five-years-old at the time.
Sometimes I forget it 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. It’s not life threatening and does not require medication.
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 only for gluten-free cooking.
It always warms my heart completely to see how excited and happy he is when I create a new gluten-free dessert for him. And this Gluten-Free Christmas Cookie recipe is no exception.
What’s in Gluten-Free Chocolate Peppermint Crinkle Cookies?
- peppermint crushed candy canes
- gluten-free all-purpose flour, salt, baking powder and xanthan gum
- cocoa powder
- semisweet chocolate chips
Are you getting an idea of how delicious they must be?
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.
(This route takes about 10 extra minutes and is generally less expensive.)
I’ve made dozens of gluten-free cookie recipes over the years and this new recipe has made it to the top of my list.
My son’s, too!
Gluten-free or not, I think you will love these cookies!
Enjoy every last crumb of these Chocolate Peppermint Crinkle Cookies, and I hope they become one of your favorite gluten-free Christmas cookie recipes, too!
Gluten-Free Chocolate Peppermint Crinkle Cookies
*Please note that only 1/2 hour of the prep time is active. (1 hour is refrigeration time.)
- 1 cup peppermint crushed candy canes
- 1 3/4 cup gluten-free all-purpose flour
- 1/4 cup cocoa powder, sifted
- 1 teaspoon baking powder
- 1/2 teaspoon xanthan gum
- 1/2 cup unsalted butter, melted and cooled to room temperature
- 1 cup granulated sugar
- 2 teaspoons pure vanilla extract
- 1/2 teaspoon sea salt
- 2 large eggs
- 1 cup semisweet chocolate chips
- 1 cup white chocolate chips
- 1/2 cup powdered sugar
- Line a sheet pan with parchment paper and 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 1 1/2 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°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°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.
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