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Gluten Free Chocolate Crinkle Cookies Recipe

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5 from 439 reviews

Delight in these rich and fudgy Gluten Free Chocolate Crinkle Cookies, perfect for those seeking a decadent treat without gluten. These cookies boast a luscious cocoa flavor, a signature crackled icing sugar topping, and a soft, chewy texture inside. Ideal for any occasion, they’re simple to prepare, chilling the dough before baking to achieve their classic crinkle look.

Ingredients

Scale

Dry Ingredients

  • 65 g cocoa powder
  • 190 g caster sugar
  • 175 g gluten free plain flour
  • 1/4 tsp xanthan gum
  • 1 tsp baking powder
  • 3–4 heaped tbsp icing sugar (for coating)

Wet Ingredients

  • 60 ml vegetable oil
  • 2 large eggs
  • 1 tsp vanilla extract

Instructions

  1. Combine Cocoa, Sugar, and Oil: Add the cocoa powder, caster sugar, and vegetable oil into a large mixing bowl. Beat together with a wooden spoon until the mixture is thoroughly combined and smooth.
  2. Incorporate Eggs and Vanilla: Crack the eggs into a mug or small bowl and lightly beat them with a fork. Add the beaten eggs and vanilla extract into the cocoa mixture. Beat again until fully integrated and smooth.
  3. Mix Dry Ingredients Separately: In another bowl, combine the gluten free plain flour, xanthan gum, and baking powder. Stir well to evenly distribute the leavening and binder agents.
  4. Form the Dough: Pour the dry flour mixture into the wet ingredients. Use the wooden spoon to beat the mixture until no dry flour remains and a smooth, slightly sticky dough forms.
  5. Chill the Dough: Cover the bowl and refrigerate the dough for one hour to firm up—this step is essential for creating the iconic crinkle texture.
  6. Preheat Oven and Prepare Baking Sheets: Heat your oven to 180°C (fan 160°C) or Gas Mark 4. Line two large baking trays with baking paper to prevent sticking.
  7. Shape and Coat Cookies: Spread the icing sugar on a plate. Remove the chilled dough from the fridge. Break off small portions about the size of a cherry tomato and roll each into a ball with your hands. Roll the balls thoroughly in the icing sugar to coat.
  8. Arrange Cookies for Baking: Place the coated dough balls on the prepared baking trays, leaving at least two inches between each cookie to allow space for spreading.
  9. Bake the Cookies: Bake in the preheated oven for 10 minutes. The cookies should spread into small domes with a crackled surface when done.
  10. Cool Completely: Remove the cookies from the oven and let them cool completely on the baking trays before transferring to a wire rack or serving, ensuring they set perfectly.

Notes

  • Chilling the dough is crucial to prevent excessive spreading and to get the signature crackled appearance.
  • If you have leftover dough, store it back in the fridge before baking the next batch to maintain consistency.
  • Use gluten free plain flour blends that include xanthan gum, or add xanthan gum separately as indicated.
  • For a richer chocolate flavor, you can use Dutch-processed cocoa powder.
  • Store cookies in an airtight container at room temperature for up to 5 days.

Keywords: gluten free cookies, chocolate crinkle cookies, easy baking, gluten free dessert, chocolate cookies, holiday cookies

Find it online: https://nataliereeve.com/gluten-free-chocolate-crinkle-cookies-recipe/