Gluten Free Chocolate Crinkle Cookies
This is an easy and quick recipe for gluten free chocolate crinkle cookies without almond flour that is perfect for the Christmas holidays and super delicious chocolatey crinkly on top.
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!
