Crisp edges, a soft chocolate center, and a cool peppermint finish make these Christmas crinkle cookies irresistible. A light dusting of powdered sugar looks like fresh fallen snow—only tastier. These peppermint crinkle cookies are free from gluten, dairy, eggs, soy, peanuts and tree nuts, making them top-8-free and vegan.
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Why I love crinkle cookies!
I recently attended a food blogging conference where one instructor said that the best recipes are often echoes of childhood. That stuck with me. For me, crinkle cookies are one of those nostalgic treats—my mother used to bake chocolate crinkles, and I can still picture her in the kitchen. Those memories inspired this allergy-friendly, peppermint-twisted version.
Peppermint just feels like the holidays, so I adapted a trusted double-chocolate cookie base and added peppermint for a festive lift. The result is a cookie with a crisp exterior, a tender, fudgy center, and a bright hint of peppermint. I promise they disappear fast—especially during a photo shoot!
I hope these cookies bring back warm memories of holiday baking and leave you with a plateful of smiles.
Looking for more gluten free and vegan Christmas treats?
Try these favorites from the same collection:
- Dairy Free Fudge
- Gluten Free Roll Out Sugar Cookies
- Gluten Free Dairy Free Eggnog Cupcakes with Eggnog Frosting
- Rice Krispie Reindeers
- Peppermint Pie
- Crock Pot Hot Chocolate
If you can have butter and eggs, gluten-free lemon crinkle cookies are another seasonal favorite to consider.
Frequently asked questions about these vegan crinkle cookies
What are crinkle cookies?
Crinkle cookies are chocolate cookies rolled in powdered sugar. As they bake they expand and the sugar coating splits, creating a distinctive crinkled appearance. These are baked until just set so they stay soft and slightly fudgy inside rather than becoming crisp like some holiday biscuits. Adding peppermint extract gives these cookies a refreshing seasonal note.
Can I make the dough ahead of time?
Yes. You can prepare the dough up to a day in advance and keep it covered in the refrigerator. Before scooping, let it sit at room temperature for 15–30 minutes so it’s easier to portion.
How should I store baked cookies?
Store cooled cookies at room temperature in an airtight container for 2–3 days. They’re often gone long before then, but if you need to freeze leftovers, place them in an airtight container and thaw to room temperature before serving. Note that the powdered sugar coating can lose some of its crisp appearance after freezing and thawing.
Can I use regular flour instead of gluten-free?
If you don’t need these to be gluten-free, substitute the same amount of regular all-purpose flour and omit xanthan gum—your cookies will still turn out well.
Can I use a store-bought gluten-free flour blend?
Yes. Many 1:1 gluten-free blends work well for this recipe. Use a reliable all-purpose gluten-free blend for best results.
What if I don’t need the recipe to be dairy-free?
If dairy is fine for you, replace the non-dairy milk called for with the same amount of regular milk.
Christmas Chocolate Peppermint Crinkle Cookies
Yield: 18 | Prep Time: 15 minutes | Cook Time: 7 minutes | Total Time: 22 minutes
Crisp edges, a soft chocolate center, and refreshing peppermint make for a classic holiday cookie. The powdered sugar topping evokes fresh snow and adds a festive contrast to the dark chocolate.
Ingredients
- 1 and 1/4 cups basic gluten-free flour mix
- 2/3 cup granulated sugar
- 1/2 cup unsweetened cocoa powder
- 1/2 teaspoon xanthan gum (omit if using regular flour)
- 1/2 teaspoon baking soda
- 1 teaspoon cream of tartar
- 1/4 teaspoon salt
- 1/3 cup canola oil
- 1/3 cup vanilla rice milk (or other non-dairy milk)
- 1/2 teaspoon vanilla extract
- 1 and 1/2 teaspoons peppermint extract
- Powdered sugar for rolling
Instructions
- Preheat the oven to 325°F (160°C). Lightly grease a baking sheet or line it with a silicone mat.
- In a large bowl, whisk together the gluten-free flour mix, granulated sugar, cocoa powder, xanthan gum (if using), baking soda, cream of tartar, and salt. Break up any lumps of cocoa.
- Add the canola oil, rice milk, vanilla extract, and peppermint extract to the dry ingredients.
- Mix until combined, scraping the bowl as needed. The dough will be slightly sticky and oily.
- Using a cookie scoop or spoon, portion the dough into balls and place them evenly spaced on the prepared baking sheet.
- Roll each dough ball in powdered sugar until well coated, then return to the baking sheet. Leave room between cookies as they will spread a bit.
- Bake in the center of the oven for 7–9 minutes. Do not overbake—cookies should be just set and still slightly soft in the center.
- Remove the pan from the oven and allow the cookies to set on the hot pan for about 5 minutes.
- Transfer cookies to a wire rack to finish cooling. Enjoy once they reach a comfortable eating temperature.
- Store leftovers at room temperature in an airtight container for 2–3 days; freezing is possible but may slightly affect the powdered sugar appearance.
Nutrition Information (per recipe batch)
Values listed are approximate for the full batch: calories, fat, carbohydrates, sugars, protein and sodium will vary based on exact ingredients and portion sizes.
