Chocolate Crinkle Cookies (Gluten-Free)
Easy GF Chocolate Crinkle Cookies are a classic holiday favorite. These soft fudge cookies are made with cocoa powder and rolled in powdered sugar for their characteristic look. With their chewy center and slightly crisp edges, they're so easy and quick to make! They're a holiday classic, but they're perfect for any occasion.
Ingredients
- 1 ¼ cup gluten-free all-purpose flour
- 1 teaspoon baking powder
- Pinch of salt
- 2 eggs, room temperature
- 3/4 cup granulated sugar
- 1/2 cup cocoa powder (50g)
- 1/4 cup vegetable oil
- 1/2 cup powdered sugar, for rolling
Instructions
- Whisk gluten-free all-purpose flour, baking powder, and salt in a medium bowl. Set aside.
- In a large bowl, beat the eggs with the sugar. Add the cocoa powder and the oil, and mix well.
- Add the dry ingredients to the egg mixture and mix until well incorporated. The dough is sticky. Let the dough chill in the refrigerator for about 2 hours.
- Preheat oven to 350°F (180°C). 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 the dough balls generously in powdered sugar, then roll a second time before baking for a thicker coating.
- Place the balls into the prepared baking sheet and bake for 10/12 minutes. Keep in mind that all ovens are different.
Notes
Store the cookies covered at room temperature for up to 3 days, or in the refrigerator for 5 days.