Gluten-Free Chocolate Crinkle Cookies are a delightful treat that ensures everyone can enjoy the rich, fudgy texture and deep chocolate flavor of this classic cookie without any gluten. These cookies feature a moist, brownie-like interior and a light, crackled exterior dusted with powdered sugar, offering a striking contrast in both color and texture. Made with gluten-free flour, they are just as delicious and satisfying as their traditional counterparts. Perfect for holiday gatherings, bake sales, or as a sweet snack for those with gluten sensitivities, these chocolate crinkle cookies are sure to become a favorite, loved for both their appearance and their irresistible taste.
Recipe: Gluten-Free Chocolate Crinkle Cookies
Ingredients:
- 1 cup gluten-free all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 3/4 cup granulated sugar
- 1/4 cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup powdered sugar, for coating
Instructions:
- Prepare the Dry Ingredients:
- In a medium bowl, whisk together the gluten-free flour, cocoa powder, baking powder, and salt. Set aside.
- Mix Wet Ingredients:
- In a large mixing bowl, combine the granulated sugar and vegetable oil. Beat in the eggs one at a time, then stir in the vanilla extract.
- Combine Mixtures:
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. The dough will be quite sticky.
- Chill the Dough:
- Cover the dough with plastic wrap and refrigerate for at least 4 hours, or overnight. This step is crucial as it helps the dough firm up enough to handle.
- Preheat the Oven and Prepare Baking Sheets:
- Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats.
- Shape and Coat the Cookies:
- Scoop out rounded tablespoons of the chilled dough and roll them into balls. Roll each ball in powdered sugar until well coated. This helps achieve the crinkled effect.
- Bake:
- Place the sugar-coated dough balls on the prepared baking sheets, spaced about 2 inches apart.
- Bake for 10-12 minutes, or until the cookies are puffed and crackly. The centers should still be soft.
- Cool:
- Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
These Gluten-Free Chocolate Crinkle Cookies are wonderfully soft and chocolaty with a satisfying crackle top. They make a perfect gift or addition to any festive dessert table, ensuring those on a gluten-free diet don’t miss out on the holiday cookie fun!
