Chocolate Peppermint Crinkle Cookies


It’s cookie season! And there never seems to be enough of them. Every year we create or discover new dairy-free delights to share, and the latest to come onto our radar are these chocolate peppermint crinkle cookies. Each decadent, fudgy bite contains a double dose of both chocolate AND peppermint! A treat that will surely dazzle at your next cookie swap – and I won’t tell that they’re dairy-free (and even feasible as gluten-free) if you don’t!

Chocolate Peppermint Crinkle Cookies Recipe - each bite contains a double dose of both chocolate AND peppermint (naturally dairy-free)

Special Diet Notes & Options: Chocolate Peppermint Crinkle Cookies

By ingredients, this recipe is dairy-free / non-dairy, nut-free, peanut-free, soy-free, and vegetarian. Just be sure to use chocolate chips that are fitting for your dietary needs. We like Pascha chocolate chips, which are dairy-free, soy-free, and made in a top allergen-free facility.

For gluten-free and dairy-free chocolate peppermint crinkle cookies, you should be able to substitute your favorite gluten-free flour blend (with or without a binder) for the all-purpose flour. Since the recipe uses quite a few eggs (I wouldn’t recommend trying to substitute the eggs in this recipe as they help with the “crinkle” effect), it should hold up fine with a gluten-free flour blend or even just certified gluten-free oat flour in a pinch!

This recipe for chocolate peppermint crinkle cookies was shared with us by the Incredible Edible Egg people. If you confuse eggs with dairy, you’re not alone. See this post: Are Eggs Dairy?

Chocolate Peppermint Crinkle Cookies
Prep time
Cook time
Total time
Serves: 6 dozen cookies
  1. In a large bowl, whisk together the flour, cocoa powder, baking powder and salt.
  2. Add the 2 cups granulated sugar, cooled chocolate, eggs, oil and peppermint or vanilla extract to a mixing bowl. Beat on medium speed until blended. Gradually add the flour mixture and beat on low speed until combined.
  3. Cover the dough and refrigerate until firm enough to shape, about 1 hour or overnight.
  4. When the dough is chilled, preheat your oven to 350°F and line baking sheets with parchment paper.
  5. In a small bowl, whisk together the powdered sugar and crushed candy. Place the remaining ⅓ cup granulated sugar in another small bowl.
  6. Work with ⅓ of the dough at a time, keeping the remaining dough refrigerated. Shape the dough into 1-inch balls. Roll each ball in granulated sugar first and then in the crushed candy mixture. Place the coated dough balls 2 inches apart on your prepared baking sheets.
  7. Bake until lightly browned, 8 to 10 minutes. Let the cookies cool on the baking sheets for 1 to 2 minutes before removing them to wire racks to cool completely.

About Author

Alisa is the founder of, Senior Editor for Allergic Living magazine, and author of the best-selling dairy-free book, Go Dairy Free: The Guide and Cookbook for Milk Allergies, Lactose Intolerance, and Casein-Free Living. Alisa is also a professional recipe creator and product ambassador for the natural food industry.


  1. I’ve been playing around with cookies made with oil instead of butter recently and I love these as a chocolately holiday-themed cookie where you won’t miss the butter. (I’m not dairy free, but have friends who are kosher and like to have a bunch of dairy-free recipes they can have with meat meals when we’re together.)

    • People are often quite surprised by oil-based cookies! I do most of mine with oil, including chocolate chip, and people LOVE them – dairy-free or not – especially kids oddly enough.

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