Meaningful Eats
Gluten-Free Chocolate Crinkle Cookies
24 cookies
Rich, fudgy, and soft — these gluten free chocolate crinkle cookies taste like gluten-free brownies in cookie form! They're a holiday favorite! Be sure to add these to your Christmas cookie tray this year!
Ingredients
Dry Ingredients
- 1¾ cups (262g) gluten-free measure-for-measure flour
- ½ cup (41g) unsweetened cocoa powder
- 1 teaspoon baking soda
- ½ teaspoon kosher salt
Other
- ½ cup (113g) butter at room temperature
- ¾ cup (150g) granulated sugar
- ¼ cup (53g) brown sugar
- 2 large eggs
- 2 teaspoons vanilla extract
Rolling
- ½ cup (100g) granulated sugar
- ½ cup (60g) powdered sugar
Instructions
- In a medium bowl, whisk together the gluten-free flour, cocoa powder, baking soda and salt. Set aside.
- In the bowl of a stand mixer, or using a hand mixer, beat the butter, granulated sugar and brown sugar together until smooth.
- Add the eggs and vanilla and beat on medium until light and fluffy, about 2-3 minutes.
- Add the dry ingredients to the wet ingredients and mix until combined. Scraping down the bottom and sides of the bowl halfway through.
- Cover the bowl and refrigerate the dough for at least 2 hours, or up to 3 days.
- Preheat the oven to 350°F. Line large baking sheets with parchment paper or silicone baking mats.
- Scoop the cookie dough into round balls, about 2 tablespoons per ball. Roll each dough ball in the granulated sugar, then roll generously in the powdered sugar.
- Place on the prepared baking sheet, about 2 inches apart.
- Bake for 10-12 minutes, or until the edges are set, but the centers are still soft.
- Remove from the oven and cool on the baking sheet for 5 minutes. Transfer to a wire rack to cool completely.
Notes
Gluten-Free: I recommend using high-quality gluten-free flour blend that contains xanthan gum. This is my favorite brand.
Dairy-Free: Use dairy-free butter.
Nut-Free: These cookies are naturally nut-free.
To Make-Ahead: This is a great make-ahead recipe! Make the dough up to 3 days in advance and refrigerate in an airtight container. You can also freeze the dough balls!
To Store: Store baked cookies in an airtight container at room temperature for up to 5 days.
To Freeze (dough): Shape into balls and place on a lined baking sheet to freeze until solid. Transfer to a freezer bag or airtight container and freeze for up to 3 months. You can bake straight from frozen, you might just need to bake for a few extra minutes.
To Freeze (baked): Let the cookies cool completely, then store in a freezer bag or airtight container. Freeze for up to 3 months. Thaw at room temperature.
Nutrition
Calories: 132kcal | Carbohydrates: 23g | Protein: 2g | Fat: 5g | Saturated Fat: 3g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Trans Fat: 0.2g | Cholesterol: 24mg | Sodium: 131mg | Potassium: 37mg | Fiber: 2g | Sugar: 15g | Vitamin A: 138IU | Calcium: 13mg | Iron: 1mg