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gluten free chocolate peppermint krinkle blossoms

Chocolate Peppermint Crinkle Blossoms

  • Prep Time: 5 minutes
  • Cook Time: 10 minutes
  • Total Time: 15 minutes
  • Yield: 32 1x
  • Category: Dessert

Ingredients

Scale
  • 1 cup chocolate peppermint sunflower seed butter
  • 1/3 cup sugar
  • 1/3 cup brown sugar (light)
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 1 egg (large)
  • 32 candy cane kisses (unwrapped)
  • 1/2 cup powdered sugar (more as needed)

Instructions

  1. Preheat oven for 350°F & line a baking sheet with parchment paper
  2. In a large bowl, mix together sunflower seed butter, sugar, baking soda & salt
  3. Add in egg and mix until combined, refrigerate for 10 minutes
  4. Add powdered sugar to a medium bowl
  5. Form dough into 32 golf size balls and roll in powdered sugar, place balls on parchment lined baking sheet and bake in oven for 8-10 minutes
  6. Remove from oven, and allow to cool for 2-3 minutes then place one candy cane kiss into each cookie, place cookies on cooling rack and allow to cool until hardened (if you can resist that long 😉 )

Notes

If you don’t have Chocolate Peppermint Sunflower Seed Butter you can use: chocolate flavored nut/seed butter with 1/4 tsp peppermint extract mixed in!