Gluten Free Chocolate Crinkle Cookies (Dairy Free, Too!)
This gorgeous gluten free chocolate crinkle cookies are fudgy and absolutely delicious! Perfect for the holidays or your next chocolate craving.
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Servings: 4 Dozen small cookies
Calories: 87kcal
Ingredients
- 3/4 cup avocado oil can sub another neutral-tasting oil, like vegetable oil or canola oil
- 1 cup unsweetened Dutch-processed cocoa powder* (96 grams)
- 1 1/2 cups cane sugar (300 grams)
- 4 large eggs
- 2 teaspoons vanilla extract
- 1/2 teaspoon salt
- 2 teaspoons baking powder
- 1 3/4 cups gluten free measure-for-measure flour * (210 grams)
- 1 cup powdered sugar (or more, if needed) (120 grams)
Instructions
- Combine. 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). Do NOT skip this step, or your cookies will spread too much in the oven.
- Preheat & Prep. When ready to bake, preheat oven to 350 degrees F. Line a baking sheet with parchment and place powdered sugar in a bowl.
- Scoop & Roll Cookie Dough. 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.
- Bake Cookies. Place 8-12 coated cookie dough balls on the prepared baking sheet. Bake at 350 degrees F. for 8-10 minutes, or until just the edges are set and the centers are still wet.
- Cool. 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.
- Serve & Store. Enjoy cookies right away, or store in an airtight container at room temperature 2-3 days. Or, freeze 2-3 months.
Notes
- *Gluten-Free Flour. 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. Use a spoon to scoop the flour into your measuring cup to avoid packing extra flour into the cookie dough.
- Cocoa Powder. I recommend Dutch processed cocoa powder for the best color and flavor, or you can use half natural cocoa powder (like Hershey's) and half Dutch-processed/dark cocoa powder. If you use all natural cocoa powder, the chocolate flavor will be much weaker.
- **Powdered Sugar. 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.
- If Your Crinkles Aren't Looking The Way You Want Them To: make sure you've chilled the dough completely. COLD dough works best. Coat the cookie dough in powdered sugar COMPLETELY before adding them to the baking sheet. If that's still not working, you can roll the cookie dough in white sugar (granulated sugar) first, THEN roll them in powdered sugar.
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Nutrition
Serving: 1cookie | Calories: 87kcal | Carbohydrates: 12.7g | Protein: 1.1g | Fat: 4g | Saturated Fat: 0.7g | Cholesterol: 15.5mg | Sodium: 32.4mg | Fiber: 0.7g | Sugar: 7.1g
Nutrition facts are an estimate only and will vary based on brands and amounts used.