This post is sponsored by Bob’s Red Mill and contains affiliate links. All opinions are my own.
The holiday season is upon us and there’s no time like the present for a new gluten-free cookie recipe. Agree?
Today I’m making a wonderful and festive holiday cookie – a gluten-free chocolate crinkle cookie.
I’ve made crinkle cookies before – including my almond flour lemon crinkle cookies – but this is the first time I’ve made a chocolate crinkle cookie. A crinkle cookie is noted by the crinkles – or cracks – on the outer shell of the cookie. The cracks appear on the outer shell when the cookie expands during the baking process. The inside, however, is rich and fudgy like a chocolate cake or brownie.
I think gluten-free chocolate crinkle cookies are perfect for holiday celebrations. They look festive, making them the star of any holiday cookie exchange or bake-off.
Making this classic Christmas cookie is quite easy to do, but it does require a test in patience. Let’s discuss further.
What You Need
To make these yummy, fudgy and perfect gluten-free chocolate crinkle cookies, you’ll need a few key ingredients.
(1) Gluten-Free Flour: It’s really important to use a blend of gluten-free flours and starches to get this recipe just right. Texture is important. You want them to be chewy and fudgy on the inside. Instead of figuring out the right combo of rice flour and tapioca starch, etc. I simply use my go-to gluten-free flour blend by Bob’s Red Mill.
Bob’s Red Mill 1-to-1 Gluten-Free Flour Blend works like a charm almost every time I want to convert a gluten-full recipe into one that is totally free from gluten.
In fact, Bob’s Red Mill’s 1-to-1 Gluten-Free Flour Blend offers the perfect ratio of flour and starch to serve as a cup for cup alternative to wheat flour. Simply swap wheat flour for Bob’s Red Mill’s 1-to-1 Gluten-Free Flour Blend in your recipe, and watch the magic unfold with your own eyes.
(2) Unsweetened Cocoa Powder: Cocoa powder is an essential ingredient in this recipe, as it gives the cookies their rich chocolate taste and deep brown color. If you can’t eat cocoa powder, you can also try Bob’s Red Mill’s Carob Powder as an alternative.
(3) Avocado Oil: You might be surprised to find that this recipe is made with oil vs. butter. Using a good oil adds fat to this recipe and it gives the cookies their fudgy, devil’s food cake texture. When you bite into the gluten-free chocolate crinkle cookie, you’ll almost feel like you’re biting into a hybrid cookie-brownie treat. You can also use different oils to experiment with taste and texture. I almost always use avocado oil in baking and frying because it’s tasteless and better for you than canola and other vegetable oils. (Learn more about cooking oils in this article.)
(4) Powdered Sugar: Powdered sugar is a MUST in this recipe, as it adds the beautiful snow-like coating on the cookies, and it also sweetens the cookies quite a bit. The dough is only slightly sweet, so the powdered sugar helps elevate the sweetness to a whole other level. Also, if you’re looking to avoid cornstarch (as Bob’s flour is corn-free too) look for powdered sugar that is made with tapioca starch like this one I use. I have found a few powdered sugar brands made without cornstarch and it makes me happy.
(5) Misc. Ingredients: You’ll also need eggs, granulated sugar, baking powder, and vanilla extract, well, because you’re making cookies and those are essential ingredients.
How to Make ‘Em
These cookies are so easy, but as I said before, they require a test in patience.
First, you’ll want to combine all your dry ingredients in one bowl.
Next, you’ll combine the granulated sugar and oil in the bowl of your standing mixer, then you’ll add the eggs and vanilla and mix it all up well.
Then you’ll slowly add in the dry ingredients until it’s all combined.
Now here’s the tricky part. This dough is more like batter. It’s super sticky and you’ll be tempted to add more flour to your mix. DON’T do that. Simply use your scraper spatula to put the dough in some plastic wrap. Wrap it up and place it in your fridge for two hours, or better yet, overnight.
This is where that test of patience comes in. You probably want to eat these cookies right now… but you have to wait for the dough to harden. DO NOT SKIP THIS STEP.
OK, now that you’ve patiently waited for the batter to harden, you will be rewarded with something fun… you get to play with the dough.
Unwrap the dough from the plastic wrap and then, using lightly wet hands, grab about 1 to 1.5 inches of the dough and roll it into a ball. You’ll want to roll all the dough before you start dipping it in the powdered sugar or else you’ll have a mess on your hands, literally! I had to lightly wet my hands at least a dozen times to keep the dough from sticking.
Once the dough is formed into about 30 balls, you’ll want to roll each one in powdered sugar and place on your baking sheet about an inch or two apart. The cookies won’t spread much, so you don’t need a ton of space between them.
Do not flatten the balls. Just bake them the way they are (in their ball-shaped form).
Now Eat ‘Em
OK, so the gluten-free chocolate crinkle cookies are fully baked and ready to eat. Go ahead, pop one in your mouth and chew. How amazing is the taste and texture?!?
Here’s why I love these cookies:
(1) Texture: The texture is AWESOME. They are soft and fudgy. It’s like biting into a soft pillow that tastes like chocolate. Bob’s Red Mill’s 1-to-1 Gluten-Free Flour blend offers that awesome texture without being grainy. The oil also also helps add tons of moisture to these cookies.
(2) Taste: It tastes like fudge. Chocolate fudge. Nuff said.
(3) Sweetness: I think these cookies are sweet, but not overly sweet. They’re just right. The powdered sugar coating really elevates the sweetness of these cookies.
(4) Look: These gluten-free chocolate crinkle cookies are adorable and festive. We eat with our eyes, so people will be eyeing these cookies until they’re gone, that’s for sure.
Ready for the Gluten-Free Chocolate Crinkle Cookie Recipe?
OK, I’ve held you hostage for a long time. Here is the recipe you’ve been waiting for.
Please note that the original recipe was inspired by Gimme Some Oven, but her recipe is NOT gluten-free. My recipe, however, is totally gluten-free so happy [gluten-free] baking to you!
Your holidays just got a little merrier with the addition of these gluten-free chocolate crinkle cookies. They are sweet (but not too sweet), soft and fudgy. Yum!!
In a medium bowl, combine flour, cocoa powder, baking powder and Kosher salt. Whisk ingredients together and set aside.
In a bowl attached to your standing mixer (with paddle attachment), combine granulated sugar and oil. Beat on medium-high speed for about one minute, then add vanilla extract and eggs and continue mixing on a low speed for another 30 seconds.
Gradually add dry ingredients into the wet ingredients and mix on low until well combined, about one minute.
Scrape the batter from the bowl and place it in a piece of plastic wrap. Wrap the dough tightly and refrigerate for at least two hours or overnight. The dough must be chilled first or else it will be very difficult to work with.
Preheat oven to 350 degrees. Prepare a baking sheet with a piece of parchment paper or silicone baking mat.
Roll the dough into about 30 cookies - about 1" to 1.5" balls. Use went hands to help you handle the dough and prevent it from sticking to your hands.
Next, roll each ball in powdered sugar, then place each cookie on your baking sheet about one to 1.5" apart. The cookies won't spread too much. Do NOT flatten balls.
Bake for 10-11 minutes. Remove from oven and allow cookies to cool 5 minutes before transferring to a wire rack for cooling.
Serve immediately or store in a sealed container for 3-4 days.