Gluten-Free Chocolate Crinkle Cookies (Dairy-Free)

An enlarged photo of a chocolate crinkle cookie.

Gluten-Free Chocolate Crinkle Cookies (Dairy-Free)

These Gluten-Free Chocolate Crinkle Cookies have a soft pillow-like texture with a chocolate brownie-like flavor. Finished with a dusting of powdered sugar, these cookies melt in your mouth!

Course Dessert

Cuisine American

Diet Gluten Free

Prep Time 1 45

Cook Time 10

Total Time 1 55

Servings people

Calories 116kcal

Author Rebecca Taig

Ingredients

Wet Ingredients

¼ cup refined coconut oil or unsalted butter, melted
½ cup sugar
¼ cup brown sugar
2 large eggs, room temperature
1 teaspoon vanilla extract

Dry Ingredients

1 cup gluten-free flour (136g) Bob's Red Mill 1:1 Gluten-Free Baking Flour
½ cup dutch process dark cocoa powder (50g)
1 teaspoon baking powder
½ teaspoon salt
1 teaspoon espresso powder (optional but recommend)

For Rolling

⅓ cup powdered sugar

Instructions

In a large mixing bowl or stand mixer, add the sugar, brown sugar, and melted oil. Mix until combined. Add the room temperature eggs and vanilla extract. Continue to beat until light and creamy.
In a separate bowl sift together the flour, cocoa powder, baking powder, expresso powder, and salt to combine. Add the dry ingredients to the wet and beat together until combined.
The dough will be wet and sticky, do not be tempted to add more flour. Cover the dough with plastic wrap or aluminum foil, and place the bowl in the refrigerator for 3-4 hours, or overnight.
Preheat the oven to 350°F.
Line a baking sheet with parchment and place the powdered sugar in a small bowl. Use a scoop or a tablespoon to roll out 1″ balls of chilled dough (30grams). Roll each cookie dough ball in the powdered sugar to coat well. Place 6 coated cookie dough balls on the prepared baking sheet.
Bake for 8-10 minutes, or until the cookies have puffed up and cracked, but are still a little gooey in the center. (I bake the cookies for 9 minutes.)
Allow the cookies to cool for 2-3 minutes on the baking sheet to allow them to continue to set, then transfer to a cooling rack. Repeat with the remaining dough until all the cookies are baked.
Store these gluten-free chocolate crinkles in a tightly sealed air-tight container for up to 4 days.

Notes

Chill the dough:

Make sure the dough is chilled for a minimum of 3-4 hours, preferably overnight for best results.

Work quickly:

This cookie dough melts in between warm palms, so make sure to work as quickly as possible. In between batches, it is advised to stick the remaining dough in the refrigerator until ready for use.

Espresso Powder I use. Highly recommended!

Nutrition