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.
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
1 cup (125 g) powdered sugar, gluten free
1 cup (200 g) granulated sugar
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.
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.
This recipe makes 12-24 cookies, depending on size.
To make these as chocolate crinkle cookies, omit the peppermint flavoring.
The cookies will “crackle” more if you coat them twice in the sugar coating. Coat the first time as you make each ball. When all are done, roll one more time in the coating before baking.