Christmas Chocolate Peppermint Crinkle Cookies (GF, Vegan, Peanut/Tree nut Free

• Vegetarian
• Gluten free

• Refrigerated

  • 1/3 cup Vanilla rice milk

• Condiments

  • 1/3 cup Earth balance original buttery spread

• Baking & Spices

  • 1/2 tsp Baking soda
  • 1/2 cup Cocoa powder, unsweetened
  • 1 tsp Cream of tartar
  • 1 1/4 cups Gluten-free flour mix, basic
  • 2/3 cup Granulated sugar
  • 1 1/2 tsp Peppermint extract
  • 1 Powdered sugar
  • 1/4 tsp Salt
  • 1/2 tsp Vanilla extract
  • 1/2 tsp Xanthan gum

Found on allergyawesomeness.com

Description

Ingredients

• 1 and ¼ cups basic gluten-free flour mix (I use Cybele Pascals recipe)
• ½ cup unsweetened cocoa powder
• ½ teaspoon xanthan gum
• ½ teaspoon baking soda
• 1 teaspoon cream of tartar
• ¼ teaspoon salt
• ⅓ cup Earth Balance Original Buttery Spread
• ⅓ cup Vanilla Rice Milk
• ½ teaspoons vanilla extract
• 1 and ½ teaspoons peppermint extract
• ⅔ cup granulated sugar
• Powdered sugar for rolling

Directions

• Preheat oven to 325. Grease a baking sheet.
• Combine the flour mix, cocoa, xanthan, baking soda, cream of tartar and salt. Mix thoroughly, being sure to work out any lumps of cocoa powder.
• In a stand mixer, combine the butter and rice milk, mixing on medium speed for until blended. Add the vanilla, peppermint and sugar. Mix well.
• Add the dry ingredients to the wet and mix on medium speed, scraping down the sides of the bowl as necessary.
• Scoop out the dough. I find I like to do this by my kitchen sink. I keep the water on a slow, steady drip that way I can constantly wet my hands. This dough is incredibly sticky--which is great for the powdered sugar, not so great for your hands. Unless, you like licking your fingers like I do. I like to mound it on a large tablespoon and use a wet finger to slide it off. You’ll probably want to wet your fingers in between each cookie.
• Once the dough is formed into balls, roll it in a small bowl of powdered sugar until well coated and then place on the cookie sheet.
• Be sure to give the cookies some room as they’ll spread a bit when they cook.
• Baker at the center of the oven for 7-9 minutes. Do not overcook, as they will dry easily. If you start to smell them, run for the oven!