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!
Thanks to Christieann for sharing feedback on this recipe via Facebook: “I made them! They are very chocolate-y! So good!”
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 dairy-free chocolate chips that are fitting for your dietary needs.
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!
- 2¼ cups all-purpose flour (see gluten-free options in post notes above)
- ¼ cup cocoa powder
- 1½ teaspoons baking powder
- ½ teaspoon salt
- 2 cups + ⅓ cup granulated sugar, divided
- 1 package (12 ounces) or 2 cups dairy-free semisweet chocolate chips, melted, cooled
- 3 eggs, room temperature
- ½ cup grapeseed, rice bran or other neutral-tasting baking oil
- 1 teaspoon peppermint extract or vanilla extract
- ⅓ cup powdered sugar, sifted
- ¼ cup crushed peppermint candies or candy canes
- In a large bowl, whisk together the flour, cocoa powder, baking powder and salt.
- 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.
- Cover the dough and refrigerate until firm enough to shape, about 1 hour or overnight.
- When the dough is chilled, preheat your oven to 350°F and line baking sheets with parchment paper.
- In a small bowl, whisk together the powdered sugar and crushed candy. Place the remaining ⅓ cup granulated sugar in another small bowl.
- 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.
- 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.