Gluten Free Chocolate Crinkle Cookies

Are you ready to elevate your baking game and impress your friends with the perfect gluten free chocolate crinkle cookies? Look no further! Get your apron on and let's dive in!

What Makes a Gluten Free Crinkle Cookie Crinkle?

Ever wondered why these cookies have those beautiful cracks on top? It's all about the science of baking! The combination of a high sugar content and a lower amount of fat causes the cookie to spread and crack as it bakes. It's like a delicious work of art!

Ingredients: The Building Blocks of Yum

To create the perfect chocolate crinkle cookies, you'll need the usual suspects: our 1:1 gluten free flour, sugar, eggs, and cocoa powder. But don't forget the secret ingredients that take these cookies to the next level: a sprinkle of powdered sugar for that classic crinkle look.

Technique: Mixing Magic

When it comes to mixing the dough, remember not to overdo it! Gently fold the dry ingredients into the wet until just combined. This will ensure a tender, chewy cookie that melts in your mouth. And don't forget to chill the dough before rolling it into balls – this step is crucial for that perfect crinkle texture.

Baking: The Sweet Science

Preheat your oven and line your baking sheets with parchment paper. Roll the dough balls in powdered sugar before placing them on the sheet – this will give them that signature crinkle appearance. Bake until the edges are set but the centers are still soft. And voila! You've got yourself a batch of irresistible chocolate crinkle cookies.

So there you have it – the key to baking the perfect chocolate crinkle cookies. With a little bit of science, a dash of creativity, and a whole lot of love, you'll be wowing your friends and family with your baking prowess in no time. Happy baking!

Ingredients (3 dozens cookies)
  • 1/4 cup butter or vegan butter
  • 8 oz.(200 gr) semi sweet chocolate chips
  • 1/2 cup sugar
  • 1 teaspoon vanilla extract
  • 1 1/2 teaspoons baking powder
  • 2 large egg
  • 1½ cups Extra White Gold 1:1 All Purpose Flour
  • 1/2 cup  Powdered sugar, for coating
  1. In the large mixing bowl mix  eggs, sugar, vanilla. In a second bowl melt chocolate chips with butter. cool down chocolate mixture for 5 minutes. Blend the chocolate mixture and egg mixture until combined and creamy.
  2. In a different bowl, mix the flour and baking powder. Add the flour mixture to the wet ingredient bowl. Form a dough.
  3. Refrigerate the dough covered with plastic wrap  about 2 hours, up to overnight, until the dough is firm enough to roll.
  4. Once dough has chilled,  Preheat oven to 350 and line a baking sheet with parchment paper.
  5. Scoop out dough using a small cookie scoop, then roll in powdered sugar. Place on baking sheet, leave about half an inch gap between each cookie.  Repeat with remaining dough.
  6. Bake at 350 for about 10 -12 minutes, until the tops are set. Store cooled cookies in an air tight container.



Mark H

Mark H

They are the best cookies ever! I make them all the time and they taste amazing!

Mira B

Mira B

I can’t wait to make some gluten free chocolate crinkle cookies , my very favorite cookies.

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