Gluten-Free Chocolate Crinkle Cookies
Delicious and chewy gluten-free chocolate crinkle cookies that are perfect for Halloween festivities.
Ingredients
Dry Ingredients
- 1 cup gluten-free all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1 teaspoon baking powder
- 1/2 teaspoon salt
Wet Ingredients
- 1 cup granulated sugar
- 1/2 cup brown sugar, packed
- 2 large eggs
- 1/4 cup vegetable oil (or melted coconut oil)
- 1 teaspoon vanilla extract
Coating
- 1/2 cup powdered sugar for rolling
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a medium bowl, whisk together the gluten-free flour, cocoa powder, baking powder, and salt. Set aside.
- In a large mixing bowl, combine granulated sugar, brown sugar, and eggs. Whisk until smooth. Stir in the oil and vanilla extract.
- Gradually add the dry ingredients to the wet mixture, stirring until the dough is thick and sticky.
- Cover the bowl with plastic wrap and chill the dough in the refrigerator for about 30 minutes.
Baking
- Once chilled, scoop tablespoons of the dough and roll into balls. Roll each ball in powdered sugar until generously coated.
- Place the balls on the prepared baking sheet, leaving space between each cookie.
- Bake in the preheated oven for 10-12 minutes. The cookies are done when they have puffed up and have crinkled tops.
- Let them cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
Notes
Consider adding cinnamon or nutmeg for extra flavor. Don’t skip chilling the dough to prevent spreading. Roll in powdered sugar to achieve the characteristic crinkle effect.
Nutrition
Serving: 1gCalories: 120kcalCarbohydrates: 18gProtein: 2gFat: 5gSaturated Fat: 0.5gSodium: 60mgFiber: 1gSugar: 10g
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