Description
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!
Ingredients
Scale
- 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
Instructions
- To a stand mixer with the paddle brush, add cocoa powder, sugar, and coconut oil. Mix until it turns to a dark gritty texture.
- Next add in eggs, one at a time followed by the vanilla extract.
- Once combined slowly add flour, baking powder, and salt. Mix until just combined, next add in andes candies. Mix until combined.
- Place the dough in refrigerator and let sit for at least 3 hours.
- Preheat oven to 350°F.
- To a baking sheet, add a silicone mat or parchment paper. Set aside.
- 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.
- Bake for 10-12 minutes.
- Remove from oven, let sit for a minute on baking sheet then place on cooling rack to cool.
Notes
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
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