Mint. Chocolate. Cookie. What’s not to love?
Oh, the mess. If there’s a way to make these cookies without leaving chocolate trails and powdered sugar fingerprints everywhere, I’d love to know. Seems like whenever I try extra hard to keep the kitchen clean while baking, I end up making a bigger mess than usual.
On the plus side, crinkle cookies are fudgy and festive. Perfect for any celebration.
Classic fudgy cookies with a hint of mint. Perfect for holiday baking. I used a basic rice flour blend for this batch. But if you use an all-purpose gluten free flour, like Pamela's Artisan Blend, there is no need to add any additional guar gum. More notes after recipe.
- 2 cups gluten free flour
- 3/4 cup unsweetened cocoa
- 2 teaspoons baking powder
- 1 teaspoon guar gum
- 1/2 teaspoon salt
- 2 cups sugar
- 3/4 cup olive oil
- 4 eggs, lightly beaten
- 2 teaspoons pure vanilla extract
- 1/2 teaspoon peppermint oil
- 1 cup powdered sugar for rolling
In a medium bowl, combine gf flour, cocoa, baking powder, guar, and salt. Set aside.
In a large bowl, combine sugar, oil, eggs, vanilla, and peppermint oil.
Add dry ingredients to large bowl and blend thoroughly. Cover and refrigerate dough overnight.
Preheat oven to 350 degrees. Line three cookie sheets with parchment paper. Pour powdered sugar into a medium bowl.
Use a #40 disher to scoop dough balls into powdered sugar. Roll to coat completely. Place coated balls on cookie sheet (12 will fit comfortably on one pan). Bake for 8 or 9 minutes. Cookies will firm up as they cool.
Make sure the dough is thoroughly chilled before scooping. After dropping dough into sugar, roll each ball with your hands to completely cover with the fluffy white stuff. Sprinkle a bit more powdered sugar on each cookie before baking.
Clean the disher (aka cookie scoop) from time to time. As the dough warms up at room temp, it can get pretty sticky. Very cold dough is much easier to work with, so refrigerate or freeze dough as needed.
If you enjoy planning ahead, scoop dough into balls and store frozen to bake later. But do NOT roll in powdered sugar before freezing individual balls. Instead, roll in powdered sugar just before baking.
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