Crackles or crinkles, whatever you call them, are one of our all-time favorite cookies. This version from our bakery uses our Gluten Free Brownie Mix and adds a festive peppermint twist for the holidays.

Gluten-Free Chocolate Peppermint Crackles

• 3 cups Bob’s Red Mill Gluten Free Brownie Mix
• 1 Egg
• ½ cup Butter (melted and cooled)
• ½ cup Water
• 1-2 tsp Peppermint Extract
• Powdered Sugar for coating

DIRECTIONS:

Melt butter, then add water, egg and peppermint extract. Mix to combine. Add Brownie Mix. Mix until lumps are gone and color lightens. (About 2 minutes). Drop by tablespoonfuls onto cookie sheet (greased or lined with parchment paper). Refrigerate for 1-2 hours or overnight.

Preheat oven to 350°F. Before baking, roll each cookie in powdered sugar and return to cookie sheet.  Bake for 12 minutes. Let stand on cookie sheet 2-3 minutes, then remove to wire rack to cool.