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<\/img><\/div><\/div><\/p>\nIt\u2019s hard to believe the year is almost over. \u00a0So many things have changed, so many things have happened since the year began. \u00a0If you would have told me a year ago that I\u2019d be celebrating my first gluten free Christmas, I wouldn\u2019t have believed you. \u00a0But, here we are, knee-deep in the process of converting all our family\u2019s favorite holiday recipes to an equally delicious gluten free version.<\/p>\n
One of the things I\u2019m most adamant about is not having my daughter (or myself!) miss out on any of our favorite recipes simply because we\u2019ve changed how we eat. So, when it came time to decide on a recipe for the Great Food Blogger Cookie Swap<\/a> (an awesome cookie swap-turned-fundraiser for food bloggers around the world organized by Lindsay<\/a> and Julie<\/a>), I knew I had to dig deep and come up with a great recipe for my favorite Christmas cookie: chocolate crinkles.<\/p>\n I\u2019ve always loved chocolate crinkles. \u00a0The stark contrast between the dark chocolate and the pure white powdered sugar is just plain gorgeous. \u00a0And the taste, well, there\u2019s nothing better than biting into a fudgy cookie, is there? \u00a0To adapt the recipe to fit a gluten free lifestyle, I decided on a mix of white rice and coconut flours, which helps keep the cookies nice and soft and not at all dry or crumbly (eww!). \u00a0I added a little coffee flavor and a touch of peppermint extract, just to take the cookies to the next level. \u00a0You can certainly leave one or both out, depending on the taste you\u2019re going for.<\/p>\n Not interested in the gluten free version? \u00a0Simply replace the gf flours with 2 cups all purpose flour, and you should be good to go!<\/span><\/p>\n Whether you\u2019re a life-long gluten free eater, a newbie like me, or going for the non-gluten free version, trust me: your holiday will be sweeter with a few Peppermint Mocha Crinkles by your side\u2026<\/p>\n Makes 2-1\/2 dozen cookies<\/p>\n Ingredients:<\/p>\n Instructions:<\/p>\n In the bowl of your standing mixer, combine the cocoa powder, sugar, oil, coffee, baking powder, and salt, and beat on medium speed until well-combined.<\/p>\n Add the eggs, one at a time, beating well after each addition. \u00a0Beat in the peppermint extract.<\/p>\n On low speed, add the white rice and coconut flours, mixing until combined. \u00a0{At this point, the cookie dough will not look like cookie dough at all. Don\u2019t worry.} Cover the bowl with plastic wrap, and refrigerate the cookie dough for at least 3 hours, or up to 2 days.<\/p>\n Once the dough has chilled, preheat the oven to 350\u00b0 and line two baking sheets with parchment paper. Using a small cookie scoop or a rounded measuring tablespoon, roll the dough into balls and then roll them around in the powdered sugar until each cookie dough ball is coated. \u00a0Place the coated cookies on the prepared baking sheets, spacing the cookies at least 2 inches apart.<\/p>\n Bake the cookies at 350\u00b0 until the edges are completely set, about 10-12 minutes. \u00a0Let the cookies cool on the cookie sheet for at least 10 minutes before transferring to a cooling rack to cool completely. \u00a0Serve with milk, and enjoy!<\/p>\nPeppermint Mocha Crinkles<\/h3>\n
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Original recipe by La Casa de Sweets<\/h3>\n<\/div>\n
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