Chocolate Peppermint Crinkle Cookies
You know the Holiday season is just around the corner when the crinkle cookies start to make an appearance. These chocolate peppermint crinkle cookies are naturally sweetened but still bursting with chocolatey fudgy goodness. Make ahead and enjoy for a whole week.
Servings: 30 cookies
Calories: 85kcal
Equipment
Ingredients
- 1 cup all purpose flour
- ½ cup plus 2 tablespoons unsweetened cocoa powder
- 1 teaspoon baking soda
- ⅛ teaspoon salt
- ½ cup unsalted butter at room temperature
- ½ cup granulated stevia
- ½ cup coconut sugar
- 1 egg at room temperature
- 1 teaspoon pure vanilla extract
- 1 teaspoon peppermint extract (see notes)
- ½ cup semi-sweet chocolate chips (see notes)
- ½ cup white chocolate chips (see notes)
- 3 tablespoons granulated stevia
- 1 cup powdered erythritol
Instructions
- In a large bowl whisk the flour, cocoa powder, baking soda, and salt until well combined.
- In a large bowl use a hand mixer and cream the butter, stevia, coconut sugar, egg, vanilla, and peppermint on medium-high speed for about 2 minutes, or until well combined and fluffy. Scrape down the sides of the bowl with a spatula as needed.
- Slowly add the dry ingredients to the wet ingredients and mix on low speed until combined. There should be no lumps.
- Add the chocolate chips and fold through with a spatula until evenly dispersed throughout the cookie dough.
- Cover the bowl and place it in the fridge for at least 2 hours.
- Preheat the oven to 350F (175C) and line a baking sheet with parchment paper.
- Use a cookie scoop or a large spoon to scoop out roughly 1.5 tablespoons of the cookie dough at a time. Use clean hands to roll the dough into a ball.
- Lightly roll the balls one by one into the remaining granulated stevia and the powdered sugar and then place them onto the prepared baking sheet.
- Bake in the preheated oven for 9 minutes. Remove from the oven and allow the cookies to cool for 5 minutes on the baking sheet before transferring them to a wire rack.
- Take each cookie and lightly dip the top into the remaining powdered sugar and place on the wire rack until ready to serve or store.
Notes
Peppermint extract
This can be found in the baking section of most well-stocked grocery stores. Alternatively, a couple of drops of food-grade peppermint essential oil would work well also.
Chocolate chips
I use a sugar-free brand of chocolate chips called Noshu which is available in Australia. Use any brand of chocolate chips you prefer, just be mindful of the sugar content if that is something that concerns you.
Storing and Freezing
Store cooled cookies in an airtight container for up to one week.
Can also be frozen for up to 3 months.
Cookie dough balls can be prepped in advance and stored in the fridge for up to 48 hours before being baked.
Nutrition
Calories: 85kcal | Carbohydrates: 9g | Protein: 1g | Fat: 5g | Saturated Fat: 3g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Trans Fat: 0.1g | Cholesterol: 15mg | Sodium: 53mg | Potassium: 23mg | Fiber: 1g | Sugar: 3g | Vitamin A: 105IU | Calcium: 4mg | Iron: 1mg