These Gluten-Free 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! 
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 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 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.
So while sometimes he’s bummed he can’t have a “regular” bagel with his brother, or the birthday cake at 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.
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 these Gluten-Free Chocolate Peppermint Crinkle Cookies are no exception.
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.
His too!
And let me tell you, gluten-free or not, I think you will adore these cookies!
Enjoy every last crumb of these Gluten-Free Chocolate Peppermint Crinkle Cookies!
If you try this cookies or any of my other recipes, I’d love to hear what you think about them in the comments below. You can also follow on Facebook, Instagram and Pinterest to see more of my mouth-watering recipes!
*Makes about 4 1/2 dozen 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 (see notes)
- 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
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Line a sheet pan with parchment paper and set aside.
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In a medium-sized mixing bowl, combine the gluten-free flour, sifted cocoa powder, baking powder and xanthan gum. Set aside.
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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.
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Add the dry ingredients and mix until you no longer see any dry spots.
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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.
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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.
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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.
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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.
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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.
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Repeat until all of the cookies are baked.
If you don't have pre-crushed candy canes, use 12 (5-inch) peppermint candy canes as follows: 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 less generally expensive.)
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You had me at double chocolate! I love chocolate and peppermint together – it just screams Christmas!
Thanks so much!
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.
Thanks, Melissa! Sounds like you totally get it. Hope you try the cookies & happy holidays to you. 🙂
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!
Thanks, Sharon. Hope you try them!
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.
Aww, thank you for saying that. And for visiting my site. Enjoy. 🙂
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.
Thank you so much, Helen. I so appreciate your comment. Happy Holidays! 🙂
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!
Love this comment. Thank you! 😀
You have a great attitude and I’m sure it’s rubbed off on him too. GREG
You’re very sweet Greg. 🙂 xoxo
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?
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 🙂
Thanks, Jane! We always seem to have an excess of candy canes too! All the more reason to make cookies. 🙂
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!
Thanks so much, Adrianne! I hope you love them, and I wish you a very happy holiday season! (A delicious one, too!)
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!
Thanks, Danielle! He’s a pretty lucky guy. IMHO, of course. 😉
Chocolate and mint are a delightful combination. I love that this is gluten free.
Many thanks! 🙂
I love peppermint cookies this time on year and yours look amazing!
I’m so into peppermint during the holidays. I just love it. Thank you! 😀
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.
Hi Isabelle, so happy you found these cookies. I hope your brother will like them, and you too. 🙂 Thanks so much.