Paleo Gluten-Free Crinkle Cookies (Peppermint Chocolate) Recipes
These peppermint paleo gluten-free crinkle cookies are fudgy and rich, perfect for the holidays. Grain-free and refined-sugar-free, these paleo gluten-free crinkle cookies are a guilt-free way to indulge in holiday treats without breaking your commitment to a healthier lifestyle. These paleo gluten-free crinkle cookies have hints of peppermint, making them positively festive. Your friends and family will never believe these gluten-free crinkle cookies are paleo!
- 1/2 cup almond flour
- 1/4 cup tapioca starch
- 1/4 cup arrowroot
- 1/2 cup unsweetened cocoa powder
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 3/4 cup coconut sugar
- 1/4 cup coconut oil (melted)
- 2 large eggs
- 1 1/2 tsp. Nielsen-Massey Madagascar Bourbon Pure Vanilla Extract
- 1/2 tsp. Nielsen-Massey Pure Chocolate Extract
- 1/8-1/4 tsp. Nielsen-Massey Pure Peppermint Extract
- 1/2 cup dairy-free chocolate chips (like Enjoy Life)
- 1 cup tapioca starch (for coating the cookies)
- coconut or maple sugar (for coating the cookies, optional, see note)
- In a medium bowl, whisk together the almond flour, 1/4 cup tapioca starch, arrowroot, cocoa powder, baking powder, and salt until combined and no lumps remain.
- In the bowl of a stand mixer, combine coconut oil, coconut sugar, and eggs, then beat on medium-high speed until mixture is lighter in color and fluffy, about 3 minutes. Add in vanilla extract, Pure Chocolate Extract, and Pure Peppermint Extract, beating on medium-low speed until combined. Gently add in half the flour mixture, then beat on medium-low speed until combined. Repeat with remaining half of flour mixture. Stir in chocolate chips. The dough will look like soft like brownie dough; this is good! Transfer to a medium bowl and cover; chill at least 2 hours or until completely chilled.
- Preheat the oven to 350ºF. Line a couple large cookie sheets with parchment paper and put the 1 cup tapioca starch in a small bowl. Using a disher, roll the cookie dough into 1-inch balls, then dip each ball in tapioca starch and toss until coated. Tap on the side of the tapioca starch bowl to remove excess, then place on baking sheet. Repeat with remaining cookie dough, placing cookie dough balls 2 inches apart from each other.
- Bake 8-9 minutes or until tops are crackled and sides are formed and lightly firm. You want them to be gooey inside, so don’t overbake. We prefer ours after about 8 minutes baking. Transfer cookies to a wire rack and let cool to room temperature. Serve immediately or keep in an airtight container for 4-5 days.
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