December 15, 2021

Peppermint Chocolate Crinkle Cookies

Ingredients:

  • Cookies:
  • 1/4 cup cocoa powder
  • 1/4 cup dark black cocoa powder
  • 1 cup granulated sugar
  • 1 teaspoon vanilla extract
  • 1/4 cup vegetable oil
  • 2 eggs
  • 1 cup gluten-free 1:1 flour, I like Bob's Red Mill 1:1
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1 cup powdered sugar
  • Hershey Kiss Candy Cane Candies

YIELD: 12-18 cookies

DIRECTIONS:

In an electric mixer beat together cocoas, sugar, vanilla and vegetable oil. Beat in eggs, one at a time. Sift together flour, baking powder and salt. Mix into wet ingredients. Cover the dough and chill for 4 hours, or overnight. When ready to bake, preheat oven to 350F. Roll dough into a ball then in powdered sugar. Place on parchment paper lined baking sheet and bake for 8-10 minutes. Immediately press one kiss candy into the each cookie when removed from oven. Let cookies cool on the baking sheet for 2-3 minutes before removing to a cooling rack.

Colleen Saltarelli

Colleen is an ISSA Certified Nutrition Coach, Culinary Institute of America Graduate and Your Gluten-Free Celiac Sidekick.

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