Gluten Free Chocolate Crinkle Cookies
Decadent and soft chocolate crinkle cookies that are gluten-free and coated in powdered sugar.
Ingredients
Dry Ingredients
- 1 cup gluten-free all-purpose flour Ensure it's a blend suitable for baking.
- 1/2 cup cocoa powder Use dark cocoa for a richer flavor if desired.
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
Wet Ingredients
- 1 cup sugar
- 1/4 cup dairy-free butter, melted Coconut oil can be used as a substitute.
- 1/4 cup dairy-free milk Almond milk is a great choice.
- 2 large eggs Can substitute with flax eggs for a vegan version.
- 1 teaspoon vanilla extract
- Powdered sugar for coating Generously coat the dough balls.
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a mixing bowl, whisk together the gluten-free flour, cocoa powder, baking powder, and salt.
- In another bowl, blend the melted dairy-free butter, sugar, dairy-free milk, eggs, and vanilla extract until smooth and creamy.
- Gradually add the dry ingredients to the wet mix, stirring until fully combined.
- Chill the dough in the fridge for about 30 minutes.
Baking
- Scoop tablespoon-sized portions of dough, roll them into balls, and generously coat them in powdered sugar.
- Place those dough balls on your baking sheet, giving them some space to grow!
- Bake for 10-12 minutes until the edges look set.
- Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Notes
Store cookies in an airtight container at room temperature for about one week, or freeze for up to three months. Microwave for a few seconds to retain a fresh-baked feel.