Gluten Free Chocolate Crinkle Cookies Without Almond Flour
This is a recipe for gluten free chocolate crinkle cookies without almond flour that is perfect for the holidays and super delicious chocolatey crinkly on top.
During the holidays I always prepare a few batches of these yummy gluten-free chocolate crinkle cookies for some of my friends since they suffer from celiac disease, and they love it. Actually, it’s now a tradition, the first thing they ask for when they arrive at our home is these gluten-free chocolate crinkle cookies.
Make no mistake, although these crinkle cookies are gluten-free, all kids and adults love their soft chewy chocolate texture and taste.
If you’re wondering if these cookies are hard to make, the answer is no. These gluten free chocolate crinkles cookies are super easy to prepare, just plan ahead and get all the ingredients needed ready like the all-purpose gluten-free flour.
Ready to make these classic gluten-free chocolate crinkle cookies with almond flour? Let’s do it!
Ingredients For Gluten Free Chocolate Crinkle Cookies
- 2 3/4 cups all-purpose gluten-free flour (homemade or store-bought)
- 3/4 cup cocoa powder
- 2 teaspoon vanilla extract
- 3 large eggs
- 1 1/2 cups granulated sugar
- 3/4 cup canola oil
- 1 teaspoon baking powder
- 1/2 cup icing sugar, for topping
How To Make Gluten Free Chocolate Crinkle Cookies?
- Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper.
- In a large mixing bowl, add the eggs, oil, granulated sugar, vanilla, cocoa powder, and baking powder, and beat with an electric mixer until the mixture is combined.
- Beat in as half of the flour then stir in the rest of the gluten-free flour and mix together using a spatula.
- Scoop dollops of the crinkle cookie dough and roll into a 1 1/2-inch ball. If you find the cookie dough a little wet, add some more flour and combine.
- Place them onto a baking sheet spacing them apart about 3 inches.
- Sprinkle the tops of the cookie balls with icing sugar.
- Bake for 8-10 minutes or until the tops crackle.
- Remove from the oven and transfer the cookies to a cooling rack.
- Enjoy!
Gluten Free Chocolate Crinkle Cookies
Ingredients
- 2 3/4 cups all-purpose gluten-free flour homemade or store-bought
- 3/4 cup cocoa powder
- 2 teaspoon vanilla extract
- 3 large eggs
- 1 1/2 cups granulated sugar
- 3/4 cup canola oil
- 1 teaspoon baking powder
- 1/2 cup icing sugar for topping
Instructions
- Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper.
- In a large mixing bowl, add the eggs, oil, granulated sugar, vanilla, cocoa powder, and baking powder, and beat with an electric mixer until the mixture is combined.
- Beat in as half of the flour then stir in the rest of the gluten-free flour and mix together using a spatula.
- Scoop dollops of the crinkle cookie dough and roll into a 1 1/2-inch ball. If you find the cookie dough a little wet, add some more flour and combine.
- Place them onto a baking sheet spacing them apart about 3 inches.
- Sprinkle the tops of the cookie balls with icing sugar.
- Bake for 8-10 minutes or until the tops crackle.
- Remove from the oven and transfer the cookies to a cooling rack.
- Enjoy!
