Gluten Free Chocolate Crinkle Cookies
These gluten free chocolate crinkle cookies are rich, easy to make and perfect for the Holidays.
Equipment
- electric mixer
- baking sheet
- medium cookie scoop
- round cookie cutter
Ingredients
Wet
- 0.25 cup butter at room temperature
- 0.5 cup white sugar
- 0.5 cup dark brown sugar
- 2 eggs
- 2 teaspoon vanilla extract
Dry
- 0.5 cup cocoa powder
- 1.0625 cup gluten free all purpose flour
- 0.5 teaspoon baking powder
- 0.5 teaspoon baking soda
- 0.25 teaspoon salt
- 0.5 teaspoon espresso powder adjust to taste
- 0.5 cup chocolate chips
For rolling
- 1 cup powdered sugar
- 0.25 cup white sugar
Instructions
Instructions
- Cream together the sugar and butter with an electric mixer for about 30 seconds.
- Beat in the eggs and vanilla.
- Beat in all dry ingredients except for the chocolate chips.
- Fold in the chocolate chips.
- Place the dough in the fridge for at least 2 hours to set.
- Preheat the oven to 350 degrees Fahrenheit.
- In a small bowl, combine the powdered sugar and regular sugar.
- Use a medium cookie scoop and roll the dough into a ball.
- Roll in the sugar and place on a baking sheet lined with parchment paper.
- Bake for 9-13 minutes.
- Use a round cookie cutter to scoot around the cookies to create perfect circles.
- Let cool on the cookie sheet for about 15 minutes, then transfer to a cooling rack.
Notes
To keep these gluten free, I used Bob's Red Mill 1:1 Baking flour. You can use regular all purpose flour if you are not gluten free.
Nutrition
Serving: 1cookieCalories: 201kcalCarbohydrates: 51gProtein: 6gFat: 5gSaturated Fat: 3gCholesterol: 35mgFiber: 6gSugar: 32g
Tried this recipe?Let us know how it was!