Gluten Free Chocolate Crinkle Cookies
Fudgy gluten free chocolate crinkle cookies with crisp crackled tops and chewy centers, perfect for holidays.
Print Pin Servings: 24 cookies
Calories: 140kcal
Cost: $8–$10
Equipment
- 2 Large mixing bowls For wet + dry ingredients
- 1 Electric or stand mixer Cream butter & sugar
- 1 set Measuring cups/spoons Standard
- 1 Cookie scoop or tablespoon Shaping dough
- 2 Baking sheets Lined with parchment
- 1 Wire cooling rack For cooling
- 1 Small bowl For powdered sugar coating
Ingredients
- 2 cups Gluten-free flour blend Use quality 1:1 blend
- ¾ cup Unsweetened cocoa powder Sifted
- 2 teaspoon Baking powder Gluten free
- ½ teaspoon Salt Fine
- ½ cup Butter Or vegan butter substitute
- 1 cup Granulated sugar
- ½ cup Brown sugar Packed
- 2 Eggs Or flax eggs for vegan
- 2 teaspoon Vanilla extract Pure
- 1 cup Semi-sweet chocolate chips Dairy-free if needed
- 1 cup Powdered sugar For rolling
Instructions
- Mix the dry ingredients in one bowl: gluten-free flour, cocoa powder, baking powder, and salt.
- Cream together the butter, granulated sugar, and brown sugar using an electric mixer.
- Beat in the eggs and vanilla extract until smooth.
- Combine wet and dry mixtures until just incorporated.
- Fold in the chocolate chips.
- Chill the dough in the refrigerator for at least 2 hours.
- Preheat oven to 350°F (175°C) and line baking sheets with parchment paper.
- Scoop chilled dough using cookie scoop or tablespoon.
- Roll each ball in powdered sugar until fully coated.
- Place on baking sheet and bake for 12 minutes.
- Cool on a wire rack before serving.
Notes
Make sure to fully chill the dough to get that classic crinkle top. Vegan substitutes work well too.
Nutrition
Serving: 30g | Calories: 140kcal | Carbohydrates: 22g | Protein: 2g | Fat: 6g | Saturated Fat: 3g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 1.5g | Cholesterol: 15mg | Sodium: 75mg | Potassium: 120mg | Fiber: 2g | Sugar: 15g | Vitamin A: 80IU | Calcium: 20mg | Iron: 1.5mg