Crisp edges, soft chocolate center, and refreshing peppermint make a to-die-for Christmas cookie. The light dusting of powdered sugar reminds me of fresh fallen snow, but so much more edible! These peppermint crinkle cookies are free of: gluten, dairy, egg, soy, peanuts and tree nuts–making the top 8 free AND vegan!
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Why I love crinkle cookies!
I recently attended FABlogCon which was amazing. During a recipe development class, they talked about how most good recipes are your childhood reincarnated. I totally agree. We are all trying to make Grandma’s famous something or other, or remember the comforting cookie that was waiting for us after school.
My mom would often make chocolate crinkle cookies, and I can remember her standing in our kitchen as if it was yesterday. (We won’t get into how long it’s actually been…)
I know it’s not December yet, but I just couldn’t hold back making these a second longer. Christmas baking is officially in full swing at our house.
Since Christmas is all about dressing things up with ribbons and bows, I thought I’d take those beloved crinkle cookies and dress them up with a little peppermint (and of course make them allergy-friendly). Nothing says Christmas like peppermint to me. I took my favorite double choco chip cookie recipe and just tweaked it, since I know that recipe is a home run.
It was seriously hard to not eat these during the photo shoot!
I hope that these cookies will remind you of Christmases past, and warm memories as they fill your belly.
Looking for more gluten free and vegan Christmas treats?
Try these favorites:
- Dairy Free Fudge
- Gluten Free Roll Out Sugar Cookies
- Gluten Free Dairy Free Eggnog Cupcakes with Eggnog Frosting
- Rice Krispie Reindeers
If you can have butter and eggs, these Gluten Free Lemon Crinkle Cookies by blogger Thyme and Joy would be fun too.
Here are some frequently asked questions about these vegan crinkle cookies:
What are crinkle cookies?
Crinkle cookies are a totally chocolate cookie, rolled in powdered sugar. Because the cookies expand as they cook, the powdered sugar ends up looking “cracked” or “crinkled”. You cook them until they’re soft set, so that they’re not a hard biscuit like some Christmas cookies. I like to add peppermint extract to my allergy friendly crinkle cookies so that they have just a touch extra than the typical Christmas crinkle cookie.
Can I make these gluten free crinkle cookies ahead of time?
Yes! You can make the dough up to a day ahead of time, since holiday preparations are always so busy. Just keep the dough covered when chilling in the fridge ahead of time.
You’ll want to allow the dough to sit out for 15-30 minutes after it’s been chilled, just so that it’s not too hard to scoop out.
How do I store these vegan crinkle cookies after they’ve baked?
We never have them stick around for very long since we inhale these. But, if you do happen to have a few leftover (lucky you!) then keep them room temperature in an air tight container for 2-3 days.
You could also freeze baked crinkle cookies, just be sure to have them in an air-tight container. When you’re ready to eat, sit them on the counter until they come up to room temperature. Warning though: I do find the pretty powdered sugar design doesn’t stay as nice when freezing and thawing.
What if I don’t need this crinkle cookie to be gluten-free? Just dairy and egg free?
If you can have regular flour, then go ahead and use the same amount of flour as called for, and omit the xanthan gum.
Can I use a store-bought gluten-free flour blend?
Yes, I’d recommend Walmart’s blend or Bob’s Red Mill 1:1.
What if I don’t need this crinkle cookie to be dairy free?
If your diet allows for dairy, then go ahead and use the same amount of regular milk as is called for rice milk.
- 1 and 1/4 cups basic gluten-free flour mix
- 2/3 cup granulated sugar
- 1/2 cup unsweetened cocoa powder
- 1/2 teaspoon xanthan gum
- 1/2 teaspoon baking soda
- 1 teaspoon cream of tartar
- 1/4 teaspoon salt
- 1/3 cup canola oil
- 1/3 cup Vanilla Rice Milk (original will also do!)
- 1/2 teaspoons vanilla extract
- 1 and 1/2 teaspoons peppermint extract
- Powdered sugar for rolling
- Preheat oven to 325. Lightly grease a baking sheet, or use a silicone baking mat.
- In a stand mixer, or by hand, combine the flour, sugar, cocoa, xanthan, baking soda, cream of tartar and salt. Mix thoroughly, being sure to work out any lumps of cocoa powder.
- Next add the oil, rice milk, vanilla and peppermint extract.
- Mix until everything is incorporated, scraping the sides with a spatula as necessary.
- The dough will be slightly sticky and oily, so it's best to use a cookie scoop. Scoop out the dough and place evenly spaced on the cookie sheet.
- Once the dough is formed into balls, roll it in a small bowl of powdered sugar until well coated and then place back on the cookie sheet.
- Be sure to give the cookies some room as they’ll spread a bit when they cook.
- Baker at the center of the oven for 7-9 minutes. Do not overcook, as they will dry easily. If you start to smell them, run for the oven!
- Cookies will still be slightly soft in the center. Remove the pan from the oven and let the cookies continue to set on the hot pan for another 5 minutes.
- Using a spatula, remove the cookies from the hot pan to finish cooling on a wire baking wrack.
- Keep leftovers room temperature, in an air tight container for 2-3 days.
Nutrition Information:Yield: 2 Serving Size: 1
Amount Per Serving: Calories: 1154Total Fat: 39gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 34gCholesterol: 0mgSodium: 584mgCarbohydrates: 193gFiber: 6gSugar: 128gProtein: 11g