Gluten-Free Chocolate Crinkle Cookies (Soft & Chewy)
These Gluten-Free Chocolate Crinkle Cookies have a rich chocolate flavor, a soft, fudgy center, and a generous powdered-sugar coating that cracks as they bake. The result is a soft, chewy chocolate cookie with that classic crinkle finish.
Ingredients
- 1 ¼ cups gluten-free all-purpose flour
- 1 teaspoon baking powder
- Pinch of salt
- 2 eggs, room temperature
- ¾ cup granulated sugar
- ½ cup cocoa powder (50g)
- ¼ cup vegetable oil
- ½ 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 and sugar until well combined. Add the cocoa powder and vegetable oil, and mix until smooth.
- Add the dry ingredients to the chocolate mixture and stir until incorporated. The dough will be sticky. Cover and refrigerate for at least 2 hours.
- Preheat oven to 350°F (180°C). Line a baking sheet with parchment paper or a silicone mat.
- Scoop the chilled dough into small balls. Roll each ball generously in powdered sugar, making sure it is completely coated. For a thicker white coating and more defined crinkles, roll each ball in powdered sugar a second time.
- Place the cookies on the prepared baking sheet, leaving space between them as they will spread while baking.
- Bake for 10–12 minutes. The edges should be set while the centers still look slightly soft.
- Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack.
Notes
Store the cookies covered at room temperature for up to 3 days, or in the refrigerator for 5 days. You can freeze the cookies once they have cooled completely in an airtight container or freezer bag for up to 3 months.