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Gluten Free Chocolate Crinkle Cookies

These Gluten Free Chocolate Crinkle Cookies are simple to make, delicious, and impressively beautiful with their crackly, powdered sugar tops. Enjoy a delightful treat that everyone will love!
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Prep Time 30 minutes
Cook Time 12 minutes
Total Time 42 minutes
Servings: 24 cookies
Course: Dessert, Snack
Cuisine: American, Gluten-Free
Calories: 120
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 1 cup gluten-free all-purpose flour
  • 1/2 cup cocoa powder Can substitute with dark cocoa powder for richer flavor.
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
Wet Ingredients
  • 1 cup sugar
  • 1/4 cup dairy-free butter, melted Can substitute with coconut oil or any dairy-free margarine.
  • 1/4 cup dairy-free milk
  • 2 large eggs
  • 1 teaspoon vanilla extract
Coating
  • to taste Powdered sugar For coating the cookie dough balls.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
  2. In a bowl, mix the gluten-free flour, cocoa powder, baking powder, and salt.
  3. In another bowl, combine the melted dairy-free butter, sugar, dairy-free milk, eggs, and vanilla extract until smooth.
  4. Gradually add the dry ingredients to the wet ingredients and mix until fully incorporated.
  5. Chill the dough for about 30 minutes.
Baking
  1. Once chilled, scoop tablespoon-sized portions of dough, roll them into balls, and coat them in powdered sugar.
  2. Place the dough balls on the prepared baking sheet, spacing them out.
  3. Bake for 10-12 minutes until the edges are set.
  4. Let them cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.

Notes

Best enjoyed fresh, but can be stored in an airtight container for about 5 days at room temperature. Freeze for up to 3 months and revive in the microwave.