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Gluten Free Chocolate Crinkle Cookies

These Gluten Free Chocolate Crinkle Cookies are rich in chocolate flavor and have a melt-in-your-mouth texture, perfect for any occasion.
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Prep Time 30 minutes
Cook Time 12 minutes
Total Time 42 minutes
Servings: 12 cookies
Course: Dessert, Snack
Cuisine: American
Calories: 150
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 1 cup gluten-free all-purpose flour Use a good quality gluten-free flour blend.
  • 1/2 cup cocoa powder Can use dark cocoa powder for richer flavor.
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1 cup sugar
Wet Ingredients
  • 1/4 cup dairy-free butter, melted Can substitute with regular butter if not dairy-free.
  • 1/4 cup dairy-free milk Any plant-based milk can be used.
  • 2 large eggs Can substitute with flax eggs for vegan option.
  • 1 teaspoon vanilla extract
Coating
  • Powdered sugar for coating

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
  2. In a bowl, mix the gluten-free flour, cocoa powder, baking powder, and salt.
  3. In another bowl, combine the melted dairy-free butter, sugar, dairy-free milk, eggs, and vanilla extract until smooth.
  4. Gradually add the dry ingredients to the wet ingredients and mix until fully incorporated.
  5. Chill the dough for about 30 minutes.
Baking
  1. Once chilled, scoop tablespoon-sized portions of dough, roll them into balls, and coat them in powdered sugar.
  2. Place the dough balls on the prepared baking sheet, spacing them out.
  3. Bake for 10-12 minutes until the edges are set.
  4. Let them cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.

Notes

Store cookies in an airtight container at room temperature for about 4-5 days or freeze for up to three months. Reheat in the microwave for a few seconds if desired.