Gluten Free Chocolate Crinkle Cookies
This is an easy gluten free cookie recipe. Please do not make the same mistake I did and read the whole recipe first. I was rushing and thought I had this recipe under control… until I pulled the cookies out of the oven and realized I’d completely skipped the part about rolling the dough in powdered sugar. Everything had already baked — OOPS — so I improvised and dusted them after the fact. Surprisingly? Still delicious.
Equipment
- 2 mixing bowls
- 1 set of measuring spoons
- 1 measuring cup
- 1 whisk
- 2 cookie sheets
- 1 spatula
- parchment paper
- 2 cups to crack and check eggs
- 1 wire rack
Ingredients
- 2 1/3 cups gluten free flour Bob's Red Mill Gluten Free 1 to 1 Baking Flour available on iHerb and Amazon my affiliate link is listed below
- 2 tsp baking powder
- ½ tsp salt
- 2 cups sugar
- ¾ cup vegetable oil
- ¾ cup unsweetened cocoa powder
- 4 eggs
- 2 tsp vanilla extract
- ¼ cup powdered sugar
Instructions
- In a small bowl, combine flour, baking soda & salt.
- In a larger bowl combine sugar & oil. Mix in cocoa, then beat in eggs & vanilla. Add flour mixture & blend well.
- Cover bowl or wrap dough in wax paper & refrigerate 2 hours to firm up.
- Pour powdered sugar in a small bowl
- Shape the dough into 1” balls, roll in the powdered sugar, then place 2” apart on greased cookie sheets.
- Bake at 350° for 15–17 minutes, or until cooked through
- Let stand 5 minutes, remove to a wire rack & let cool completely.