Description

This gorgeous gluten free chocolate crinkle cookies are fudgy and absolutely delicious! Perfect for the holidays or your next chocolate craving.

Ingredients

Scale

3/4 cup avocado oil (can sub another neutral-tasting oil)
1 cup unsweetened cocoa powder (dark or regular)
1 1/2 cups cane sugar
4 eggs
2 tsp vanilla
1/2 tsp salt
2 tsp baking powder
1 3/4 cup gluten free measure-for-measure flour *
about 1 cup powdered sugar**

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Instructions

In a large bowl (or a stand mixer), combine oil, cocoa powder, and sugar. Stir until well-combined. (It’ll look like very dark wet sand).
Add eggs 1 at a time, mixing in-between each addition to incorporate well.
Add vanilla and stir to combine.
Add salt, baking powder, and gluten free flour. Stir until just combined.
Chill the dough 3-4 hours (or overnight).
When ready to bake, preheat oven to 350 degrees F.
Line a baking sheet with parchment and place powdered sugar in a bowl.
Use a scoop or a tablespoon to roll out 1″ balls of chilled dough.
Roll each cookie dough ball in powdered sugar to coat well.
Place 8-12 coated cookie dough balls on the prepared baking sheet.
Bake at 350 degrees F. for 6-7 minutes, or until just the edges are set and the centers are still wet.
Allow the cookies to cool 2-3 minutes on the baking sheet to allow them to continue to set, then transfer to a cooling rack.
Repeat with remaining dough until all the cookies are baked.

Notes

*Our favorites for this recipe are King Arthur Flour Measure-for-Measure gluten free flour and Bob’s Red Mill 1:1 Gluten Free Baking Flour.

**You won’t use all the powdered sugar for this recipe. You’ll need about 1/3-1/2 cup total to coat the cookies, but it’s MUCH easier to coat them if you measure out a full cup.

Prep Time: 10 minutes + 3 hours chill time
Cook Time: 6-8 min
Category: Cookies, Dessert
Method: Baking
Cuisine: American