Peppermint Crinkle Cookies Allergy- Friendly
This is the perfect holiday crinkle cookie for anyone with food allergies. The peppermint flavoring adds an extra holiday feeling. You can also omit the peppermint flavoring if you want to make these as chocolate crinkle cookies.
Peppermint Crinkle Cookies Allergy-Friendly
Servings 12 Prep Time 30-40 min
Ingredients
Cookies
- 1 (18.25 - 20oz) box Better Batter gluten free chocolate cake mix
- 2 (4 oz) containers prune purée (Gerber baby food)
- 1/4 cup oil
- 1/2 cup hot water
- 2 Tablespoons Dutch process cocoa powder
- 1 Tablespoon peppermint extract
Coating:
- 1 cup (125 g) powdered sugar
- 1 cup (200 g) granulated sugar
Instructions
Prepare several baking sheets with parchment paper.
Preheat oven to 350°F.
Mix together Better Batter Chocolate Cake Mix, prune purée, oil, water, cocoa powder, and peppermint extract until well combined. With wet hands, form into balls about 1-2 tablespoons in size. A small cookie scoop can also be used.
Blend. Use a whisk to blend the coating ingredients in a separate bowl.
Roll each ball in the coating mixture and place at least an inch apart on the baking sheet.
Bake at 350°F for 10 to 12 minutes, until cookies spread and ‘crackle’. Remove from oven.
Cool cookies on pan for 2 minutes before transferring the parchment sheets and cookies to a rack. Allow cookies to cool completely before removing from parchment paper.
