These Gluten Free Chocolate Crinkle Cookies are the perfect treat for those who want a soft, chewy, and chocolatey cookie without the gluten. With their signature crackled, powdered sugar-coated exterior and rich, fudgy interior, these cookies are a favorite during holidays or any time you crave a delightful dessert. The simple combination of ingredients creates a beautiful, crackly top as the dough bakes, giving them their unique appearance and irresistible flavor. Perfect for gluten-sensitive guests or anyone looking for a delicious chocolate treat!
Ingredients:
- 1 cup gluten-free all-purpose flour
- ½ cup unsweetened cocoa powder
- 1 tsp baking powder
- ¼ tsp salt
- ¾ cup granulated sugar
- ¼ cup vegetable oil
- 2 large eggs
- 1 tsp vanilla extract
- ½ cup powdered sugar (for rolling)
Instructions:
- In a medium bowl, whisk together the gluten-free flour, cocoa powder, baking powder, and salt.
- In a large mixing bowl, combine the granulated sugar and vegetable oil. Mix until well blended. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. The dough will be sticky.
- Cover the dough with plastic wrap and refrigerate for at least 2 hours or overnight for best results.
- Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper.
- Place the powdered sugar in a shallow dish. Scoop tablespoon-sized portions of dough and roll into balls. Roll each ball generously in powdered sugar and place on the prepared baking sheet about 2 inches apart.
- Bake for 10-12 minutes or until the cookies have spread and formed cracks on the surface. The cookies will appear soft but will firm up as they cool.
- Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Enjoy these gluten-free delights with a cup of coffee or a glass of milk!
