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Gluten Free Chocolate Crinkle Cookies

These Gluten Free Chocolate Crinkle Cookies are rich, chewy, and completely dairy-free, offering a delightful chocolate treat that's easy to make and perfect for any occasion.
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Prep Time 30 minutes
Cook Time 12 minutes
Total Time 3 hours
Servings: 24 cookies
Course: Dessert, Snack
Cuisine: American
Calories: 120
Ingredients Method Notes

Ingredients
  

Cookie Base Ingredients
  • 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 for coating

Method
 

Preparation
  1. In a large bowl (or a stand mixer), mix together oil, cocoa powder, and sugar until it looks like very dark wet sand.
  2. Add eggs one at a time, mixing well in between. Stir in vanilla.
  3. Add salt, baking powder, and gluten-free flour to the mixture. Stir until just combined.
  4. Chill the dough for 3-4 hours (or overnight).
Baking
  1. Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper and place powdered sugar in a bowl.
  2. Use a scoop to roll 1" balls of chilled dough. Roll each ball in powdered sugar to coat.
  3. 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.
  4. Allow to cool for 2-3 minutes on the baking sheet before transferring to a cooling rack.
Serving Suggestions
  1. Dust them with extra powdered sugar before serving.
  2. Pair with any type of milk or serve warm for best enjoyment.
  3. Consider adding a scoop of ice cream for a delightful dessert.

Notes

Store in an airtight container for 2-3 days at room temperature. You can freeze the cookies for up to 2-3 months. For best texture, always chill the dough before baking.