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    You are at:Home»Dairy-Free Recipes»Dairy Free Desserts»Chocolate Peppermint Crinkle Cookies

    Chocolate Peppermint Crinkle Cookies

    16
    By Alisa Fleming on December 12, 2014 Dairy Free Desserts, Dairy-Free Recipes

    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!

    Dairy-Free Chocolate Peppermint Crinkle CookiesThis 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?

    Reader Raves

    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!

    4.0 from 3 reviews
    Chocolate Peppermint Crinkle Cookies
     
    Print
    Prep time
    30 mins
    Cook time
    10 mins
    Total time
    40 mins
     
    Author: American Egg Board
    Serves: 6 dozen cookies
    Ingredients
    • 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
    Instructions
    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.
    3.5.3229
    Alisa Fleming
    • Website

    Alisa is the founder of GoDairyFree.org, Food 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, and the new cookbook, Eat Dairy Free: Your Essential Cookbook for Everyday Meals, Snacks, and Sweets. Alisa is also a professional recipe creator and product ambassador for the natural food industry.

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    16 Comments

    1. Lee on December 23, 2019 3:45 am

      Well, I spent an hour putting it together & now placed the bowl inside the fridge to work later into balls but I noticed I used ALL the sugar because I am not privvy to the term DIVIDED. So, hoping they turn out well.

      Reply
      • Alisa Fleming on December 23, 2019 10:35 am

        I’m so sorry Lee! Hopefully they work out well.

        Reply
    2. Pingback: Gingersnaps Recipe: A Classic Dairy-Free Cookie with Lemon Glaze

    3. Robert Edgar on December 23, 2016 12:21 pm

      Made a gluten free version today. The dough sat in the refrigerator all night and was a bear to work with. I had to let it set and warm to room temp before I could begin working it. In the end they came out well but I only yielded 3 dozen.

      See my Facebook pages linked below for photos of the results.

      http://www.facebook.com/l.php?u=http%3A%2F%2Fwww.godairyfree.org%2Frecipes%2Fchocolate-peppermint-crinkle-cookies&h=jAQHDyhKQK8k-lfVTAQA&s=1&enc=AZMsTfer-WdmoJX2HqN7XaV7uqFuZh3ShJNsfwDXlxAcxi4coTqYtqrsBYJ-zCWzZeVSVJsGwT1exfPpym08VcIoBAR_TMd_MaR5sdGuRFMdiQ

      Thanks for sharing & Happy Holidays.

      Reply
      • Alisa Fleming on December 23, 2016 3:38 pm

        Thanks for sharing your gluten-free feedback Robert. I’m glad they still worked out well for you!

        Reply
    4. Denise on December 23, 2016 6:12 am

      I made these over the weekend and they are excellent!! Everyone in my house is loving them!!

      Reply
      • Alisa Fleming on December 23, 2016 3:38 pm

        Fabulous! Happy to hear they were loved by all. Thanks for the feedback Denise!

        Reply
    5. Andrea on December 12, 2016 9:29 am

      Hi, can I substitute the granulated sugar for a different sweetener? Maple syrup or honey or coconut sugar or even cane sugar?
      Thanks.

      Reply
      • Alisa Fleming on December 12, 2016 10:20 am

        Cane sugar is granulated sugar, so that will work perfectly! Coconut sugar will work, but will be less sweet and not quite the same in flavor. I wouldn’t sub in a liquid sweetener – stick with a granulated sweetener.

        Reply
        • Andrea on December 27, 2016 11:54 am

          Thanks Alisa. I went with cane sugar for rolling and in the recipe. Quick question, are the cookies supposed to be soft in the middle, almost like doughy? I like it that way but just want to make sure they are supposed to be like that. Baked for 8 minutes. Thanks!

          Reply
          • Alisa Fleming on January 2, 2017 1:56 pm

            Hi Andrea, they should be soft, but not doughy. You may want to bake just 1 minute longer next time.

            Reply
    6. Melissa Dougherty on December 11, 2016 6:48 pm

      What temp do these cook at?

      Reply
      • Alisa Fleming on December 11, 2016 6:53 pm

        350ºF – it’s hidden in step 4 🙂

        Reply
    7. Michelle | A Dish of Daily Life on November 30, 2015 7:59 pm

      Those look delicious! I plan on doing a lot of baking this holiday season…I think I am going to add these into the mix!

      Reply
    8. Laura @MotherWouldKnow on November 30, 2015 7:53 pm

      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.)

      Reply
      • Alisa Fleming on December 1, 2015 1:41 pm

        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.

        Reply

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