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5 from 1 vote

Peppermint Chocolate Crinkle Cookies

Servings: 1 DOZEN 2 1/2 INCH COOKIES OR 18 SMALLER COOKIES
Author: Pamela

Ingredients

  • ½ cup unsweetened cocoa powder or cacao powder
  • ¾ cup organic cane sugar or coconut sugar
  • ¼ cup unrefined cold-pressed extra-virgin olive oil
  • 2 large eggs
  • 2 teaspoons pure vanilla extract
  • teaspoon peppermint extract
  • 1 cup all-purpose flour spelt flour or gluten-free flour blend
  • 1 teaspoon aluminum-free baking powder
  • ½ teaspoon sea salt
  • ¼ cup powdered sugar aka confectioner’s sugar, sifted if clumpy

Instructions

  • In a medium-sized bowl, whisk together the cocoa powder and cane sugar. Add the olive oil and whisk until it forms a thick paste. Beat in the eggs, one at a time, until fully incorporated. Stir in the vanilla and peppermint extract.
  • In another medium-large bowl, whisk together the flour, baking powder, and salt. Stir the flour mix into the wet cocoa-sugar mixture until just combined and no dry flour is visible. Try not to overmix. Cover the bowl with plastic wrap. Refrigerate dough until chilled, 4 hours to overnight.
  • When ready to bake, preheat the oven to 350 degrees F. Line a half sheet pan with unbleached parchment paper (use two sheet pans if you plan to make smaller cookies). Scoop 1 Tablespoon size balls of dough for small cookies or 2 Tablespoon size balls of dough for larger cookies. The dough will be slightly sticky. I recommend using a swing arm ice cream scoop for this. You can place the cookie dough balls on the sheet pan in the meantime. Be careful as they may stick to the parchment.
  • Place the powdered sugar in a small bowl. Take a ball of dough and roll it in the sugar, one at a time, coating well all sides and place back on the prepared baking sheet(s). Repeat with remaining cookie dough balls.
  • Bake small cookies for 10-12 minutes and larger cookies for 12-14 minutes, until the center of each cookie is just starting to set. Remove from the oven and allow cookies to cool on the baking sheet for 5 minutes. Transfer cookies to a cooling rack to cool completely. The cookies will firm up slightly as they cool.

Notes

You can add a candy cane Hershey kiss pressed in the center of each cookie after they come out of the oven.
Might be fun to mix crushed freeze-dried strawberries with the powdered sugar for a more festive look.