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
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.