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.
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About this recipe
These gluten-free chocolate crinkle cookies are super quick and easy to make. They are very soft, moist, and chewy.
The cracked (or crinkled effect) is achieved by coating them in confectioner’s sugar before baking them.
Perfect, not only for holidays but for any occasion, because they are so easy to make and they don’t have very complex ingredients.
Ingredients
- Flours: we use for this recipe a mix of brown rice flour, corn starch, and potato starch. The cookies are moist and chewy.
- Baking powder: leaving agent. Be sure is gluten-free.
- Sugars: we used brown sugar and white granulated sugar.
- Cocoa powder: ground cocoa powder.
- Salt: enhance flavors.
- Eggs: room temperature eggs are better.
- Oil: we used vegetable oil. I think coconut oil should work well, I haven’t tried it.
- Powder sugar: to give the characteristic termination to cookies.
How to make chocolate crinkle cookies
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 at least 2 hours (if it’s more, better).
Preheat oven to 350F.
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.
Variations
I think you can also use gluten-free all-purpose flour, I haven’t tried but it should work well. You can also use potato starch instead of tapioca starch. You should use half of the potato starch, that is, a less amount than tapioca starch.
Storing
Cookies can be stored in an airtight container at room temperature for up to 3 days, or in the refrigerator for 5 days.
You can also freeze the cookies once they have cooled completely, in an airtight container or freezer bag for up to 3 months.
For more cookies recipes…
Chocolate Crinkle Cookies (Gluten-Free)
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
- 1/4 cup brown sugar (50gr)
- 1/4 cup granulated sugar (50gr)
- 1/4 cup vegetable 1oil (50gr)
- 1/2 cup cocoa powder (50gr)
- 2 eggs
- 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 350F.
- 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.
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