Gluten-Free Chocolate Crinkle Cookies
Indulge in the rich, fudgy decadence of these Gluten-Free Chocolate Crinkle Cookies, a crowd-pleasing treat perfect for holiday gatherings or everyday cravings. With the deep, bittersweet flavor of cocoa powder and the picturesque crackled finish powdered sugar creates, these cookies are as stunning as they are delicious. Designed for those avoiding gluten, the recipe swaps traditional flour with a versatile gluten-free all-purpose flour blend, keeping the classic texture intact. After chilling the dough for easier handling, the cookies bake to perfection in just 12 minutes, revealing a chewy interior and slightly crisp exterior. Perfect for serving with a glass of milk (or a dairy-free alternative), these cookies are destined to become a staple in your gluten-free dessert repertoire.
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Recipe Information
Ingredients
- 1 cup Cocoa powder
- 1.5 cups Granulated sugar
- 0.5 cup Vegetable oil
- 4 Large eggs
- 2 teaspoons Vanilla extract
- 2 cups Gluten-free all-purpose flour blend
- 2 teaspoons Baking powder
- 0.5 teaspoon Salt
- 0.5 cup Powdered sugar
Instructions
In a large mixing bowl, combine the cocoa powder, granulated sugar, and vegetable oil. Mix well until combined and smooth.
Add the eggs one at a time to the cocoa mixture, beating well after each addition. Mix in the vanilla extract until fully incorporated.
In a separate bowl, whisk together the gluten-free all-purpose flour, baking powder, and salt.
Gradually add the dry ingredients to the wet ingredients, mixing until just combined and a dough forms.
Cover the dough with plastic wrap and chill in the refrigerator for at least 4 hours or overnight. This helps the dough firm up and makes it easier to handle.
Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper.
Use a tablespoon to scoop out the chilled dough and roll it into balls about 1 inch in diameter.
Roll each dough ball in powdered sugar until completely covered.
Place the sugar-coated dough balls onto the prepared baking sheets, spacing them about 2 inches apart.
Bake in the preheated oven for 10-12 minutes or until the cookies are set and cracked on top.
Allow the cookies to cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.
Enjoy these fudgy, gluten-free chocolate delights with a glass of milk or your favorite dairy-free alternative!
Nutrition Facts
Calories |
3646 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 137.9 g | 177% | |
| Saturated Fat | 27.4 g | 137% | |
| Polyunsaturated Fat | 67.6 g | ||
| Cholesterol | 744 mg | 248% | |
| Sodium | 2382 mg | 104% | |
| Total Carbohydrate | 626.7 g | 228% | |
| Dietary Fiber | 36.8 g | 131% | |
| Total Sugars | 361.1 g | ||
| Protein | 44.5 g | 89% | |
| Vitamin D | 4.0 mcg | 20% | |
| Calcium | 240 mg | 18% | |
| Iron | 16.4 mg | 91% | |
| Potassium | 1535 mg | 33% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
