Chocolate crinkles in a row

Gluten Free Peppermint Crackles (or Crinkles)

by Meagan Nuchols in Featured Articles, Gluten Free, Recipes

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.

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Meagan Nuchols Google: Meagan Nuchols
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2 Responses to “Gluten Free Peppermint Crackles (or Crinkles)”

  1. These are delicious! However, since this recipe only called for three cups of brownie mix, I have leftover mix from the package (about 5/6 of a cup) and I’m not sure what to do with it. Any suggestions?

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