Gluten Free Chocolate Crinkle Cookies are a dream come true.

Seriously, these delights are basically like eating a classic chewy, fudgy brownie, but in cookie form. While these cookies taste amazing any time of the year, they make for especially wonderful Christmas tray cookies because of their beauty. As the powdered sugar-coated cookie bakes, it spreads and makes a unique "crinkle" design.

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Just craving brownies?

Then, you'll love my Gluten Free Brownie Recipe or Sourdough Discard Brownies | Best Gluten Free Sourdough Discard Recipes. I highly recommend making these instead if you are in a hurry and don't have enough time to let the Gluten Free Chocolate Crinkle Cookies batter set up in the fridge overnight.

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How to Make Gluten Free Chocolate Crinkle Cookies:

Important: You will need two days to make this recipe, as the batter will need to refrigerate overnight to firm up enough to roll. Therefore, there is no need to preheat the oven on the first day.

First Day:

In a medium-sized mixing bowl or bowl of a stand mixer, add granulated sugar, cocoa powder (I used Hershey's unsweetened), and vegetable oil. Mix until combined. Add in eggs one at a time, and beat until just combined. Stir in pure vanilla extract.
Combine high-quality gluten-free all-purpose flour, baking powder, and salt in a separate bowl. Add the dry ingredients to the wet, then stir until just incorporated. Do not overmix. The mixture should resemble brownie batter at this stage.
Cover the bowl with saran wrap and refrigerate overnight (a good 12 hours). Note: The dough can remain in the fridge longer than 12 hours, so don't feel that you have to bake the cookies exactly at the 12-hour mark.

Cookie dough after being refrigerated overnight.

Second Day:

After the batter has been refrigerated overnight, it will be firm to the touch, yet fluffy. It will still be sticky to the touch like a fudge but is workable. Note: See the picture above to see the texture. *I almost forgot to take a photo at the rolling stage. The specks on the batter here is powdered sugar from my hands. Oops.
Preheat oven to 350 F. Prepare a large cookie sheet by greasing it with butter, cooking spray, or by laying down a sheet of parchment paper.
Add powdered sugar to a small bowl.
Roll cookies into balls (1 tbsp. = 1 cookie.) I find that having a light touch when rolling the batter works best. If you're having trouble with the dough sticking to your hands as you roll them, sprinkle some powdered sugar onto your palms. You can also grease the tablespoon measurement with some cooking spray or butter first, although I didn't need to.

Drop cookie balls into bowl with powdered sugar and coat every side. You can also use a spoon to pour more powdered sugar overtop.

Place cookies on the prepared cookie sheets about 2 inches apart from each other and on all sides of the pan. Bake for 10-14 minutes, or until cookies are cooked in the center. Tip: All ovens vary in temperature, so watch your cookies so they don't overcook.

Allow to cool on the cookie sheet for 5 minutes before transferring to a wire cooling rack. Tip: You may want to place a sheet of parchment paper underneath the cooling rack to collect the powdered sugar that falls off.

Enjoy!

For best results: Store at room temperature in an airtight container lined with paper towels and eat within 3-4 days.

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Gluten Free Chocolate Crinkle Cookies

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Prep Time: 30

Cook Time: 30

Overnight Refrigeration Time: 12

Total Time: 13

Yield: cookies

Chewy, fudgy brownie cookies that are rolled in powdered sugar. As they bake, they spread and reveal a unique "crinkle" design. Perfect for Christmas cookie trays, as well as any time of year your heart desires.

This recipe takes two days to make, as the cookie batter/dough needs to chill in the refrigerator overnight to firm up before rolling.

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Ingredients

1 cup high-quality gluten free all purpose flour* (I used Bob's Red Mill 1:1 Baking Flour)
1 cup granulated white sugar
½ cup unsweetened cocoa powder (I used Hershey's)
1 teaspoon baking powder
½ teaspoon salt
2 large eggs
¼ cup vegetable oil
2 teaspoon pure vanilla extract
¼ cup powdered sugar for coating

Instructions

On the First Day:

In a medium-sized mixing bowl or bowl of a stand mixer, add granulated sugar, cocoa powder, and vegetable oil. Mix until combined. Add in eggs one at a time, beating in-between until just combined. Stir in vanilla extract.
Combine GF all-purpose flour, baking powder, and salt in a separate bowl. Add the dry ingredients to the wet and stir until just incorporated. Do not overmix. The mixture should resemble brownie batter at this stage.
Cover the bowl with saran wrap and refrigerate overnight (a good 12 hours). Note: The dough can remain in the fridge longer than 12 hours, so don't feel that you have to bake the cookies exactly at the 12-hour mark.

On the Second Day:

Preheat oven to 350 F. Prepare a large cookie sheet by greasing it with butter, spraying with nonstick spray, or laying down a sheet of parchment paper.
Add powdered sugar to a small bowl.
Roll cookies into balls (1 tbsp. = 1 cookie). After the batter has been refrigerated overnight, it will be firm to the touch but fluffy. It will also still be sticky like fudge, but workable. I find that having a light touch when rolling the batter works best. If you're having trouble with the dough sticking to your hands when rolling, sprinkle some powdered sugar onto your palms. You can also grease the tablespoon measurement with some butter or cooking spray to help the cookies release.
Drop cookie balls into a bowl with powdered sugar. Use a spoon to pour more powdered sugar overtop to coat every side.
Place cookies on the prepared cookie sheets about 2 inches apart from each other and on all sides of the pan. Bake for 10-14 minutes, or until cookies are cooked in the center. Tip: All ovens vary in temperature, so please watch your cookies so they don't overcook.
Let cool on cookie sheet 5 minutes before removing to a wire cooling rack. Tip: Place parchment paper underneath the cooling rack to catch excess powdered sugar.
Enjoy!

Notes

*Avoid using gluten-free flours that contain ingredients such as garbanzo bean/chickpea flour, pea protein, lentil flour, etc. in desserts. They often add a strange aftertaste.

Tip: Double the recipe so your yield is higher for the amount of time put in.

For best results: Store at room temperature in an airtight container lined with paper towels and eat within 3-4 days.

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Gluten Free Chocolate Crinkle Cookies - Fudgy, Chewy - Best Christmas Cookies

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