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chocolate crinkle cookies stacked on top of each other

Fudgy Mint Chocolate Crinkle Cookies

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  • Author: Krista
  • Prep Time: 5 minutes
  • Cook Time: 3 hours 12 minutes
  • Total Time: 3 hours 17 minutes
  • Yield: 2 1/2 dozen 1x
  • Category: Dessert
  • Method: Oven
  • Cuisine: American
  • Diet: Gluten Free


These Fudgy Mint Chocolate Crinkle Cookies are soft with a rich dark chocolate flavor and a hint of mint! They will satisfy all of your cookie cravings, are gluten free and make the best addition to your holiday baking!


  • 1 cup of dutch processed cocoa powder
  • 1/2 cup of coconut oil, melted
  • 4 eggs
  • 3/4 cup of sugar
  • 2 cups of 1:1 gluten free baking flour
  • 2 teaspoons of vanilla extract
  • 2 teaspoons of baking powder
  • 1/2 teaspoon of salt
  • 1 cup of mint andes candies pieces
  • 1/2 cup of powdered sugar


  1. To a stand mixer with the paddle brush, add cocoa powder, sugar, and coconut oil. Mix until it turns to a dark gritty texture.
  2. Next add in eggs, one at a time followed by the vanilla extract.
  3. Once combined slowly add flour, baking powder, and salt. Mix until just combined, next add in andes candies. Mix until combined.
  4. Place the dough in refrigerator and let sit for at least 3 hours.
  5. Preheat oven to 350°F.
  6. To a baking sheet, add a silicone mat or parchment paper. Set aside.
  7. Remove dough from refrigerator and roll into 1″ balls. Place each ball in a bowl of powdered sugar, roll around so that they are completely covered and then place on prepared baking sheet. Lightly press down on each cookie.
  8. Bake for 10-12 minutes.
  9. Remove from oven, let sit for a minute on baking sheet then place on cooling rack to cool.


Note: If you don’t have 1:1 gluten free baking flour you can use regular all purpose flour

Recipe slightly adapted from Simply Recipes