Gluten Free Chocolate Crinkle Cookies
These easy Gluten Free Chocolate Crinkle Cookies are dairy-free and feature fudgy centers, crackled tops, and make a perfect seasonal treat for all occasions.
Ingredients
Dry Ingredients
- 1.5 cups gluten-free all-purpose flour blend (with xanthan gum included) Spoon and level flour to avoid dense cookies.
- 0.5 cups unsweetened cocoa powder
- 1 teaspoon baking powder
- 0.5 teaspoon fine sea salt
Wet Ingredients
- 0.75 cups granulated sugar
- 0.25 cups light brown sugar, packed
- 0.5 cups dairy-free butter (softened) or refined coconut oil
- 2 large eggs (room temperature) Use flax eggs for a vegan option.
- 1 teaspoon vanilla extract
- 0.25 cups dairy-free milk (almond, oat, or soy) Add to loosen the batter if needed.
For Rolling
- 0.5 cups powdered sugar For coating before baking.
Instructions
Preparation
- Preheat oven to 350°F (175°C) and line two baking sheets with parchment paper.
- In a medium bowl, whisk together gluten-free flour, cocoa powder, baking powder, and salt.
- In a large bowl, beat the dairy-free butter with granulated and brown sugar until light and fluffy (about 2–3 minutes).
- Beat in the eggs one at a time, then add vanilla extract and mix in dairy-free milk to loosen the batter if needed.
- Gradually fold the dry ingredients into the wet ingredients until just combined; the dough should be slightly sticky but scoopable.
- Chill the dough in the refrigerator for 20–30 minutes to make rolling easier.
Baking
- Scoop tablespoon-sized portions of the dough, roll them into balls, and coat generously with powdered sugar.
- Place the balls 2 inches apart on the baking sheet and bake for 10–12 minutes, until the edges are set but the centers are still soft.
- Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to finish cooling.
Notes
For variations, you can sprinkle gluten-free streusel on half the cookies before baking, add orange zest for citrus notes, or fold in chopped nuts for added texture. Store cookies in an airtight container for up to 3 days, or refrigerate for up to 1 week.
Nutrition
Serving: 1gCalories: 120kcalCarbohydrates: 17gProtein: 2gFat: 5gSaturated Fat: 2gSodium: 50mgFiber: 1gSugar: 8g
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