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These are a family favorite, but I’ve never made them peppermint before. They’re really good! Next time, I might smash up some candy canes and toss them into the powdered sugar before rolling the cookies in them. YUM. I also didn’t have any bakers chocolate so I used cocoa powder and vegetable oil, which worked out well. These are a little crunchy outside, and soft and brownie-like inside.

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Peppermint chocolate crinkles
3/4 c cocoa powder
2/3 c vegetable oil
2 c sugar
3 eggs
2 t vanilla
1 t peppermint extract
2 c rice flour mix
1/2 t xanthan gum
1/4 t salt
1 1/4 t baking powder
confectioners sugar, for rolling

Combine the cocoa powder and the oil, stirring until combined, then microwave for a few seconds until smooth and melty looking. Add the sugar, eggs, vanilla and peppermint and stir well. Combine the flour mix, xanthan gum, salt and baking powder in a small bowl, then stir into the chocolate mixture. Chill in the fridge for a few hours or overnight. When you’re ready to bake them, preheat the oven to 350. Roll into small balls and coat with confectioners sugar, then line up on your linked baking sheet. Leave some space between, but these won’t spread that much when they bake so don’t worry. Bake 10-12 minutes, until they hold their shape when you poke them gently. Makes a whole bunch, a few dozen.

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