The holiday season is not complete without Chocolate Peppermint Crinkle Cookies. I decided to add a twist to these chocolate crinkle cookies by adding a couple of drops of peppermint extract. You can keep your simple and just added a bit of vanilla extract instead. But I love the taste of this with peppermint. So yummy.
If you are in the mood to make more cookies, why not try my Gluten-Free Chocolate Dipped Peanut Butter Cookies or Keto Chocolate Chip Cookies.
Why these Crinkle Cookies are so good
- Easy: Simple ingredients and only 30 mins from the pantry to table!
- Healthy: Sugar-free, low carb, grain-free, dairy-free, and paleo-friendly.
- Delicious: The perfect balance between chocolate and zesty mint.
- Flour: A mix of almond, coconut, and tapioca flour.
- Erythritol: Granulated and powdered. A subtle sweetener, perfect for these cookies.
- Cocoa Powder: Unsweetened.
- Sea Salt: Balances out the sweetness nicely.
- Eggs: Large. Ideally, go for organic/free-range.
- Baking Powder: this helps inflate the cookies.
- Coconut Oil: Melted.
- Vanilla Extract: You can swap for almond extract but it is stronger, so use sparingly.
- Peppermint Extract: Only a couple drops needed for a smooth, subtle minty tang.
How to make these Crinkle Cookies
- Prep Dry Ingredients: Stir together the almond flour, coconut flour, tapioca flour, cocoa powder, granulated erythritol, salt, and baking powder until they are well combined.
- Prep Wet Ingredients: In another bowl, use a hand-held mixer to beat the eggs, vanilla, and peppermint until light and fluffy (about 1-2 minutes). Add in the coconut oil and continue mixing until combined.
- Make The Cookies: Combine wet and dry mixes, form into balls then coat in powdered erythritol. Finally, press the balls down into discs.
- Bake: Place in the oven for 8-10 minutes and let cool before serving.
What are Crinkle Cookies?
These cookies get their name because of the way the cookie splits and cracks along the top as it bakes. These are perfectly soft, tender, and chewy and they have a rich chocolate flavor, with a hint of mint. They’re a lot like a brownie but in cookie form – so good!
How to store these cookies
You can store them in an airtight container either on the counter or in the fridge. Stored properly like this, they will last 3 to 5 days. That’s assuming they’re not all gobbled up first!
Can you freeze these Crinkle Cookies?
Yes! You can freeze chocolate crinkle cookies before or after baking. To freeze the baked cookies, let them cool completely first. Freeze in single layers between sheets of parchment paper for up to 3 months. Thaw in the refrigerator or on the counter.
Recipe Notes and Tips
- For best results use a kitchen scale to measure ingredients if you have on, otherwise be sure to use the proper method as listed for measuring.
- Keep your dough at room temp. The cold dough spreads less because it takes more time for the butter to melt. As a result, the dough will set before the butter is completely melted. When baking crinkle cookies, you want the dough to spread.
- This recipe makes a big batch so feel free to freeze or store in an airtight container.
More delicious dessert recipes
- No-Bake Brownie Protein Bites
- Banana Protein Donuts
- Oatmeal Chocolate Chip Cookies
- Healthy Pumpkin Muffins
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Chocolate Peppermint Crinkle Cookies
- 1/2 Cup Almond Flour
- 1/2 Cup Granulated Erythritol
- 1/4 Cup Coconut Flour
- 1/4 Cup Tapioca Flour
- 1/2 Cup Unsweetened Cocoa Powder
- 1/4 Tsp Sea Salt
- 2 Eggs Large
- 1/2 Tsp Baking Powder
- 1/4 Cup Coconut Oil melted
- 1 Tsp Vanilla Extract
- 1-2 Drops Peppermint Extract
- 1/3 Cup Powdered Erythritol
- Preheat oven to 350 F and prepare a baking sheet with parchment paper.
- In a bowl, stir together the almond flour, coconut flour, tapioca flour, cocoa powder, granulated erythritol, salt, and baking powder until well combined.
- In another bowl, use a hand-held mixer to beat the eggs, vanilla, and peppermint until light and fluffy (about 1-2 minutes). Add in the coconut oil and continue mixing until combined.
- Add the wet mix to the dry and use your hand held mixer to mix until a dough forms. Separate the dough into 18 evenly sized balls.
- Place the powdered erythritol into a shallow bowl. Toss each ball into the powder until completely covered. Place the balls on the baking sheet about 1-2 inches apart.
- Use the bottom of a cup to press the balls down slightly. Bake for 8-10 minutes.
- Let cool on the baking sheet for 5 minutes before transferring to a cooling rack to continue cooling.