pep choc crinkles

This, my friends, is what Christmas tastes like.

WARNING! Before you make these, you may want to purchase the Insanity or Jillian Michaels workout videos. Because you’re going to eat them all. You won’t be able to stop! They are so devastatingly delicious.

Espresso Peppermint Mocha Cookies
  • 2 cups GF flour 
  • 2 teaspoons baking powder
  • ½ teaspoon salt
  • 1 cup (yes, you read that right) baker’s cocoa powder (such as Hershey’s)
  • 2/3 cup white sugar 
  • ¼ cup brown sugar
  • ½ cup vegetable oil (I used extra light olive oil)
  • 1.5  Tablespoons espresso powder, ground super fine in a coffee grinder 
  • 4  eggs OR the equivelent in egg replacer
  • 1 teaspoon pure vanilla extract
  • 1/4 to 1/2  teaspoon peppermint extract (Amount is depending on how ‘pepperminty’ you like it – the smaller amount will give a hint of peppermint while the full amount will definitely make the peppermint take center stage. Do not double your extract if you double the recipe or it will be too overpowering.)
  • ¼ cup powdered sugar (for rolling the cookies)

Combine all of your wet ingredients and blend with a stand or hand mixer. Next, blend together your dry ingredients in a separate bowl and then add to wet ingredients. Blend until mixed well and ingredients form a dough.

If using GF flour, you may notice that the mixture is a bit dry. Mine was, so I gradually added small amounts of  unsweetened almond milk until I felt it was the right consistency of cookie dough. Not too dry or wet but tacky to the touch.

Optional: Cover the bowl with plastic wrap and allow the dough to chill in the refrigerator for at least 4 hours. I did not do this. I wanted to get at these cookies!
When you are ready to bake your cookies, preheat the oven to 350 degrees Fahrenheit. Line a baking sheet with parchment paper. (Do this step if you can. It’s a great kitchen tool!)
Roll the dough into 1 Tablespoon sized balls. Dip half of the dough ball into the powdered sugar, then place the ball onto the prepared cookie sheet, powdered sugar-side up. Place the dough balls at least 1 inch apart on the cookie sheet. When you have filled a cookie sheet, very lightly and gently press down on each ball, slightly flattening it.
Bake the cookies on the center rack of the oven for 8-9 minutes, until the cookies begin to crack on top, and the visible insides of the cookies appear gooey.  Do not over bake the cookies, as they will become dry and crumbly.  Let cookies cool on sheet for a few minutes before transferring to wire rack. 
And proceed to eat the entire batch. Not really. Yes, really. Really.
Happy Delicious Days!
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