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Gluten-Free Double Chocolate Peppermint Crinkle Cookies

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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!      Gluten-Free Chocolate Peppermint Crinkle Cookies stacked on pink tissue paper 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.powdered sugar-coated balls of gluten-free chocolate peppermint crinkle cookie doughI’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.)Gluten-Free Chocolte Peppermint cookies lined up on parchment paperYou 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.

red and white candy canesSo 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.broken bits of red and white candy canesI’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!

small stack of gluten-free chocolate peppermint cookies, on pink tissue paperAnd 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!

5 from 8 votes
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Double Chocolate Peppermint Crinkle Cookies {Gluten-Free Recipe}
Prep Time
1 hr 30 mins
Cook Time
8 mins
Total Time
1 hr 38 mins
 
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!

*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.)

Course: Dessert
Cuisine: American
Keyword: cookies for a party, great for cookie exchange, holiday cookies
Servings: 26
Calories: 184 kcal
Author: Valentina K. Wein
Ingredients
Instructions
  1. Line a sheet pan with parchment paper and set aside.
  2. In a medium-sized mixing bowl, combine the gluten-free flour, sifted cocoa powder, baking powder and xanthan gum. Set aside.
  3. 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.
  4. Add the dry ingredients and mix until you no longer see any dry spots.
  5. 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.
  6. 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.
  7. 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.
  8. 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.
  9. 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.
  10. Repeat until all of the cookies are baked.
Recipe Notes

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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Comments

  2. 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

  5. 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

  9. 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

  10. 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

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

      Reply

  14. 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

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