It’s hard to believe the year is almost over. So many things have changed, so many things have happened since the year began. If you would have told me a year ago that I’d be celebrating my first gluten free Christmas, I wouldn’t have believed you. But, here we are, knee-deep in the process of converting all our family’s favorite holiday recipes to an equally delicious gluten free version.
One of the things I’m most adamant about is not having my daughter (or myself!) miss out on any of our favorite recipes simply because we’ve changed how we eat. So, when it came time to decide on a recipe for the Great Food Blogger Cookie Swap (an awesome cookie swap-turned-fundraiser for food bloggers around the world organized by Lindsay and Julie), I knew I had to dig deep and come up with a great recipe for my favorite Christmas cookie: chocolate crinkles.
I’ve always loved chocolate crinkles. The stark contrast between the dark chocolate and the pure white powdered sugar is just plain gorgeous. And the taste, well, there’s nothing better than biting into a fudgy cookie, is there? To adapt the recipe to fit a gluten free lifestyle, I decided on a mix of white rice and coconut flours, which helps keep the cookies nice and soft and not at all dry or crumbly (eww!). I added a little coffee flavor and a touch of peppermint extract, just to take the cookies to the next level. You can certainly leave one or both out, depending on the taste you’re going for.
Not interested in the gluten free version? Simply replace the gf flours with 2 cups all purpose flour, and you should be good to go!
Whether you’re a life-long gluten free eater, a newbie like me, or going for the non-gluten free version, trust me: your holiday will be sweeter with a few Peppermint Mocha Crinkles by your side…
Peppermint Mocha Crinkles
Makes 2-1/2 dozen cookies
Ingredients:
- 1 cup cocoa powder
- 2 cups sugar
- 1/2 cup oil (vegetable or coconut)
- 1 teaspoon instant coffee
- 2 teaspoons baking powder
- Large pinch of salt
- 4 eggs, at room temperature
- 1/2 teaspoon peppermint extract
- 1/2 cup white rice flour
- 1/2 cup coconut flour
- 1 cup powdered sugar
Instructions:
In the bowl of your standing mixer, combine the cocoa powder, sugar, oil, coffee, baking powder, and salt, and beat on medium speed until well-combined.
Add the eggs, one at a time, beating well after each addition. Beat in the peppermint extract.
On low speed, add the white rice and coconut flours, mixing until combined. {At this point, the cookie dough will not look like cookie dough at all. Don’t worry.} Cover the bowl with plastic wrap, and refrigerate the cookie dough for at least 3 hours, or up to 2 days.
Once the dough has chilled, preheat the oven to 350° and line two baking sheets with parchment paper. Using a small cookie scoop or a rounded measuring tablespoon, roll the dough into balls and then roll them around in the powdered sugar until each cookie dough ball is coated. Place the coated cookies on the prepared baking sheets, spacing the cookies at least 2 inches apart.
Bake the cookies at 350° until the edges are completely set, about 10-12 minutes. Let the cookies cool on the cookie sheet for at least 10 minutes before transferring to a cooling rack to cool completely. Serve with milk, and enjoy!
Original recipe by La Casa de Sweets
Oh, wow these look good. Chocolate is the best thing ever! I saw your picture of these on Instagram and I’ve been craving them ever since 😉
oooh love these! They look so good! And thank you thank you for joining in on the cookie swap this year! 🙂 xo
Nice and fluffy, Doll! Nice!
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