Just Like Eating A Chocolate Cloud - These Peppermint Chocolate Crinkle Cookies Are Incredible!
Channel: Rockin Robin Cooks
Date: 2021-12-13

These peppermint chocolate crinkle cookies are soft, light and chocolatey on the inside and ever so slightly crispy on the outside. These are melt in your mouth delicious and gluten free!  
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Peppermint Chocolate Crinkle Cookies
Ingredients:
1 heaping cup almond flour, blanched with fine grind
1 ½ tsp. Baking powder
1 tsp. Salt
¼ tsp. Baking soda
¼ cup butter, softened, I used Kerigold
1 large egg
¼ cup applesauce, unsweetened
½ coconut sugar
1 tsp. Vanilla extract
½ tsp. Peppermint extract
½ cup cocoa powder
Powdered sugar for coating cookies
Granulated sugar for coating cookies

Directions:
Preheat oven to 350 degrees F.

Place the softened butter in a mixing bowl and add the coconut sugar. Blend with a mixer until well combined. 

Add the applesauce, vanilla and peppermint extracts and blend well with the beaters. Then add the egg and mix again. Be sure to scrape down the sides of the bowl with a spatula.

Place the cocoa powder into a strainer to sift and remove any lumps while adding it to the liquid ingredients. Blend until well combined with the mixer. Scrape down the bowl as needed.

In a small bowl, combine the almond flour, baking powder, baking soda and the salt with a whisk. Add ½ of the flour mixture to the liquid ingredients and mix with the blender until just combined. Then add the 2nd half of the flour and mix to combine again. Scrape down the bowl to make sure the flour is mixed in. The batter will be quite soft.

Put the cookie dough into a freezer safe dish with a tight fitting lid for at least 2 hours or until dough is firm.

If you leave the dough in the freezer overnight, you will need to let it sit out at room temperature until it softens just enough to where you can scoop it out.  Form the dough into golf ball size cookies or any size you like.

The dough will still be slightly sticky as it softens so work quickly. Make the balls and then roll them first in the granulated sugar and then in the powdered sugar.

Place the cookies on a parchment paper covered baking sheet and bake at 350 degrees F. for 12 to 14 minutes depending on how big the cookies are. The cookies will be soft on the inside and slightly crunchy on the outside.

When you take them out of the oven, let them cool for 10 minutes and then place them on a wire rack to cool completely. You can leave them out at room temperature for 3 to 5 days. If you cover them they will become soft on the outside. I like to leave them uncovered on the counter. 

The dough can be kept in the freezer for about 3 months. Enjoy!

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Rockin Robin
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#chocolatecookies
#crinkles