Low FODMAP Chocolate Peppermint Krinkle Cookies


10 Min

12 Min

Makes 80 cookies; serving size 2 cookies

Description of Fody's Low FODMAP Chocolate Peppermint Krinkle Cookies

These low FODMAP cookies are a classic with a hint of mint! No need to shop for low FODMAP desserts to buy this year!

The batter needs to chill for several hours, so plan ahead, then it is hand rolled into balls and rolled again in confectioners’ sugar. Once baked, the cookies crack and the dark batter and white confectioners’ sugar create the crackled appearance. This makes a big batch; perfect for having some on hand for yourself and also for gift giving.

Fody's Low FODMAP Chocolate Peppermint Krinkle Cookies Ingredients

  • 5-ounces (140 g) unsweetened chocolate, finely chopped
  • 1/2 cup (1 stick; 113 g) unsalted butter, cut into pieces
  • 2 cups (290 g) low FODMAP gluten-free, all-purpose flour
  • 2 teaspoons baking powder; use gluten-free if following a gluten-free diet
  • 1/4 teaspoon salt
  • 4 large eggs, at room temperature
  • 2 cups (396 g) sugar
  • 1/2 teaspoon peppermint extract
  • Confectioners’ sugar

Directions for Fody's Low FODMAP Chocolate Peppermint Krinkle Cookies

Melt chocolate and butter together in top of a double boiler or in the microwave until about three-quarters of the way melted. Remove from double boiler or microwave and stir until completely melted and smooth.

Meanwhile, stir flour, baking powder and salt together in a bowl to aerate and combine; set aside.

Beat the eggs, sugar and peppermint extract in a mixing bowl with an electric mixer on high speed until thick and fluffy. Whisk chocolate/butter mixture until smooth and beat into to egg mixture until the batter comes together, scraping down the bowl once or twice.

Turn machine off, add about one-third of the flour mixture, then turn machine onto low-speed. Gradually add remaining flour, mixing just until blended, scraping down bowl once or twice. Cover with plastic wrap and refrigerate at least 6 hours or overnight or until firm enough to roll.

Preheat oven to 350F (180C). Line three cookie sheet pans with parchment paper.

Sift some confectioners’ sugar into a small bowl; set aside.

Roll dough between your palms into balls about 1 ¼-inch (3 cm) across, then roll in confectioners’ sugar to coat completely. Place balls on prepared pans 2-inches (5 cm) apart and gently flatten just enough so they don’t roll off the sheet. You will bake two pans at a time.

Bake for about 12 minutes or until puffed, crackled in appearance, and the surface is dry to the touch; the centers should still feel somewhat soft. Cool pans on racks. Low FODMAP cookies may be stored at room temperature in an airtight container for up to 1 week.

About the Chef

Dédé Wilson

Dédé Wilson is the author of 17 cookbooks, including co-author of The Low FODMAP Diet: Step By Step.
Recipe brought to you by FODMAP Everyday® where we help you thrive while following the Low FODMAP Diet.

This original Low FODMAP recipe was created by recipe developer and author Dédé Wilson. You can find many more original Low FODMAP recipes, food and diet guidance as well as resources, support and more at FODMAP Everyday®.