Gluten Free Chocolate Crinkle Cookies (Dairy Free, Too!)
Ever experienced that magical moment when a cookie melts in your mouth, leaving behind a dance of chocolate bliss?
These Gluten Free Chocolate Crinkle Cookies (and yes, they’re dairy free, too!) are the ultimate sweet treat to elevate your dessert game. With their rich cocoa flavor and chewy texture, these cookies are not just a gluten-free option; they’re a delicious indulgence anyone can enjoy. Plus, you won’t be stuck in the kitchen all day—let’s get baking!
Why Make This Recipe
Here’s why these cookies are the star of the dessert table:
- Easy Prep: Seriously, mixing up the dough is as simple as having a casual chat over coffee.
- Crowd-Pleaser: Who doesn’t love cookies? These chocolaty gems are sure to impress friends and family alike.
- Make Ahead: A cookie dough that chills? Yes, please! You can whip it up the night before and bake fresh cookies the next day.
Ingredients
You don’t need fancy stuff — just these basics! Gather up:
- 3/4 cup avocado oil (or vegetable/canola oil)
- 1 cup unsweetened Dutch-processed cocoa powder
- 1 1/2 cups cane sugar
- 4 large eggs
- 2 teaspoons vanilla extract
- 1/2 teaspoon salt
- 2 teaspoons baking powder
- 1 3/4 cups gluten free measure-for-measure flour
- 1 cup powdered sugar (or more, if needed)
Directions
Baking these beauties is a breeze! Just follow these steps:
- In a large bowl (or a stand mixer), mix together oil, cocoa powder, and sugar until it looks like very dark wet sand. Add eggs one at a time, mixing well in between. Stir in vanilla.
- Add salt, baking powder, and gluten-free flour to the mixture. Stir until just combined.
- Chill the dough for 3-4 hours (or overnight). Trust me, it’s worth the wait!
- Preheat oven to 350°F. Line a baking sheet with parchment paper and place powdered sugar in a bowl.
- Use a scoop to roll 1" balls of chilled dough. Roll each ball in powdered sugar to coat.
- Place 8-12 coated cookie dough balls on the baking sheet. Bake for 8-10 minutes, or until just the edges are set and the centers are still wet.
- Allow to cool for 2-3 minutes on the baking sheet before transferring to a cooling rack.
- Continue until all the cookies are baked.
- Enjoy right away or store in an airtight container at room temperature for 2-3 days. Freeze for 2-3 months.
How to Make Gluten Free Chocolate Crinkle Cookies (Dairy Free, Too!) – Overview
Ready to dive into a cookie adventure? Here’s how it goes down:
- Mix and Match: Start by combining oil, cocoa, and sugar. It’ll feel like playing in the sand—dark sand, that is!
- Add Eggs: Beat in those eggs like you mean it! They’ll add richness and moisture.
- Chill Out: Let that dough chill for several hours. Patience is a virtue!
- Roll and Coat: Roll the dough into balls and coat them in powdered sugar for that crinkle effect.
- Bake Away: Pop them in the oven and try not to drool while they bake.
Quick pro tip: Don’t skip chilling the dough, or you’ll miss out on that chewy goodness!
How to Serve Gluten Free Chocolate Crinkle Cookies (Dairy Free, Too!)
These cookies aren’t just delicious; they look gorgeous, too! Dust them with extra powdered sugar before serving for that snowy touch.
- Pair with Milk: Whether it’s almond, coconut, or good ol’ dairy milk, the combo is heavenly.
- Serve Warm: There’s something about a warm cookie fresh from the oven that makes it irresistible.
- Add a Scoop of Ice Cream: Yes, please! Vanilla or dairy-free options work wonders here.
Imagine biting into a soft, chocolatey crinkle surrounded by sweet, creamy vanilla ice cream. Heavenly!
How to Store Gluten Free Chocolate Crinkle Cookies (Dairy Free, Too!)
These cookies keep their magic for a few days—if you don’t eat them all at once!
- Room Temperature: Store in an airtight container for 2-3 days.
- Freezer-Friendly: Want to keep them longer? Store in the freezer for 2-3 months. Just thaw before munching!
Feeling proactive? Make a double batch and freeze half for that emergency chocolate craving!
Tips to Make Gluten Free Chocolate Crinkle Cookies (Dairy Free, Too!)
Want to nail these cookies? Here are some tips:
- Use Quality Cocoa: Better cocoa means a better cookie. Don’t skimp!
- Don’t Overmix: Stir just until combined to keep the texture tender.
- Check Timing: Every oven behaves differently! Watch for that crinkly edge.
- Experiment with Sugars: Swap cane sugar for coconut sugar for a lower glycemic option.
Variation
Feeling adventurous? Here’s how to amp these cookies up:
- Mint Chocolate Crinkles: Add a drop of peppermint extract for a refreshing twist.
- Nutty Crinkles: Toss in some chopped walnuts or pecans for added crunch.
FAQs
1. Can I use another oil instead of avocado?
Absolutely! Vegetable or canola oil works perfectly, too.
2. How do I make these cookies vegan-friendly?
Swap eggs for flax eggs (1 tbsp ground flaxseed + 2.5 tbsp water = 1 egg).
3. How do I freeze the cookie dough?
Scoop the dough into balls and freeze them on a baking sheet before transferring to a freezer bag for easy baking later!
📌 Pin this recipe for your next cozy dinner night!
Gluten Free Chocolate Crinkle Cookies
Ingredients
Method
- In a large bowl (or a stand mixer), mix together oil, cocoa powder, and sugar until it looks like very dark wet sand.
- Add eggs one at a time, mixing well in between. Stir in vanilla.
- Add salt, baking powder, and gluten-free flour to the mixture. Stir until just combined.
- Chill the dough for 3-4 hours (or overnight).
- Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper and place powdered sugar in a bowl.
- Use a scoop to roll 1" balls of chilled dough. Roll each ball in powdered sugar to coat.
- Place 8-12 coated cookie dough balls on the baking sheet. Bake for 8-10 minutes, or until just the edges are set and the centers are still wet.
- Allow to cool for 2-3 minutes on the baking sheet before transferring to a cooling rack.
- Dust them with extra powdered sugar before serving.
- Pair with any type of milk or serve warm for best enjoyment.
- Consider adding a scoop of ice cream for a delightful dessert.
