Gluten Free Chocolate Crinkle Cookies
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Yield: 12 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.
Did you make this recipe?Mention @wondersofcooking or tag #wondersofcooking!