Chocolate Crinkle Cookies (Gluten-Free)
Gluten-free Chocolate Crinkle Cookies are chewy and delicious. So easy and quick to make! It's a holiday classic, but perfect for any occasion.
Ingredients
- 1/2 cup brown rice flour (70gr)
- 1/3 cup corn starch (40gr)
- 1/3 cup tapioca starch (40gr)
- 1 teaspoon baking powder
- Pinch of salt
- 2 eggs
- 1/4 cup packed brown sugar (50gr)
- 1/4 cup granulated sugar (50gr)
- 1/2 cup cocoa powder (50gr)
- 1/4 cup vegetable oil (50gr)
- Powdered sugar (for rolling)
Instructions
- Whisk brown rice flour, corn starch, tapioca starch, baking powder, and salt in a medium bowl. Set aside.
- In a large bowl beat the eggs with the sugars. Add the cocoa powder and the oil, and mix well.
- Add the dry ingredients to the egg mixture and mix until well incorporated and a dough forms.
- Let chill the dough in the refrigerator for about 2 hours.
- Preheat oven to 350°F.
- Line a baking sheet with parchment paper or a silicone mat.
- With a tablespoon or cookie scoop, portion out the dough into small balls, and roll them into powdered sugar. They must be completely covered.
- Place the balls into the prepared baking sheet.
- Bake for 10/12 minutes, keep in mind that all ovens are different.
- Let cool before removing to a wire rack.
- Store cookies at room temperature in an air-tight container for up to 3 days. Or in the refrigerator for up to 5 days.
Notes
Cookies can be stored in an airtight container at room temperature for up to 3 days, or in the refrigerator for 5 days.