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

• 1 1/4 cups gluten free flour basic, mix, I use Cybele Pascal's recipe
• 1/2 cup unsweetened cocoa powder
• 1/2 teaspoon xanthan gum
• 1/2 teaspoon baking soda
• 1 teaspoon cream of tartar
• 1/4 teaspoon salt
• 1/3 cup Earth Balance Original Buttery Spread
• 1/3 cup vanilla rice milk
• 1/2 teaspoon vanilla extract
• 1 1/2 teaspoons peppermint extract
• 2/3 cup granulated sugar
• powdered sugar for rolling

1. Preheat oven to 325. Grease a baking sheet.
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. 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. Add the dry ingredients to the wet and mix on medium speed, scraping down the sides of the bowl as necessary.
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. 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. Be sure to give the cookies some room as they'll spread a bit when they cook.
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!

flour basic, cocoa, xanthan gum, baking soda, cream of tartar, salt, vanilla rice milk, vanilla, peppermint, granulated sugar, powdered sugar

Taken from www.yummly.com/recipe/CHRISTMAS-CHOCOLATE-PEPPERMINT-CRINKLE-COOKIES-_GF_-VEGAN_-PEANUT_TREE-NUT-FREE_-1405647 (may not work)