Christmas Chocolate Peppermint Crinkle Cookies (Gf, Vegan, Peanut/Tree Nut Free)

1. 1

   Preheat oven to 325. Grease a baking sheet.

2. 2

   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.

3. 3

   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.

4. 4

   Add the dry ingredients to the wet and mix on medium speed, scraping down the sides of the bowl as necessary.

5. 5

   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.

6. 6

   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.

7. 7

   Be sure to give the cookies some room as they'll spread a bit when they cook.

8. 8

   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!

* Per serving · 4 servings · Values may vary.

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