I’m happy to say Gluten Free Chocolate Crinkle Cookies won! What am I talking about? Well, last week I asked in my Stay Gluten Free Community what was one cookie they missed and while there were so many great ones listed, these Gluten Free Chocolate Crinkle Cookies seemed to be the easiest to make to get you a new recipe fast. And guess what? They were!

These were also requested by one of my bakers so that also motivated me to try them. And boy are they delicious. 

In all fairness, I don’t know if I’ve ever had a real (or other GF version) Chocolate Crinkle Cookie, so I don’t really have anything to compare it to, but, these cookies taste like a brookie (a little brownie and a little cookie) and they didn’t last long in my house. That said, you all know my kids don’t like chocolate, so guess who’s been eating them?

I studied at a lot of traditional recipes to come up with what I thought would work best and I didn’t do 2 things that are called for in all the traditional recipes. I didn’t roll the cookies in powdered sugar and I didn’t chill the dough. 

Instead, I used a large cookie scoop to scoop the cookie dough and I sprinkled the powdered sugar on top both before and after baking. 

Why?

I didn’t chill the dough because when I test baked a couple cookies without chilling, the dough already had a tough time spreading because it was so thick. And since, it was so sticky, it couldn’t be rolled without chilling it first. 

I wanted easy and delicious anyway and I also didn’t want to have to wait 3 hours to chill the dough. 

To help initiate the spreading, I decided to tap/bang the baking sheet on the counter a few times. (You’ll be able to see the dough flatten a bit to know when to stop, I did mine about 3-4 times).

I can’t wait to hear how you like them. As always, make sure you are using my PREMIUM gluten free flour blend so you can get exactly the same results as me for the very best cookies. You can order some flour HERE. 

Be sure and post a photo of your cookies. Also if you have a cookie you miss, let me know in the comments below. I am going to try to bake 2 more cookies for you before Christmas. But first, I’ll be shipping out our December Baker’s Box for my GF Baking Club for Kids. We are making CRUMBL cookie inspired Melted Snowman  Sugar Cookies this month. It’s going to be so fun. 

Here is all you need to make these delicious Gluten Free Chocolate Crinkle Cookies. 

Ingredients

• 125 grams Paola’s OWN all-purpose gluten free flour
• 1/2 teaspoon xanthan gum
• 50 grams unsweetened natural cocoa powder
• 1 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup butter or non-dairy alternative, room temperature
• 100 grams cane or granulated sugar
• 100 grams light brown sugar
• 1 large egg, room temperature
• 1 teaspoon vanilla extract
• 180 grams mini or regular chocolate chips or non-dairy alternative
• powdered sugar for dusting

Instructions

1. Preheat the oven to 350 and line 2 baking sheets with parchment paper or silicone baking mats.
2. In a medium bowl whisk together the flour, xanthan gum, cocoa powder, baking soda and salt. Set it aside. 
3. In a large bowl using an electric mixer, beat together the butter, sugar, and brown sugar on medium-high speed for about 2-3 minutes. 
4. Add the egg and vanilla and continue to mix on high until smooth and creamy. 
5. With the mixer on low, slowly add the flour mix and continue to mix into a thick sticky dough. Mix in the chocolate chips. 
6. Use a large 3 tablespoon cookie scoop (leveling the dough with the edge of the scoop) and scoop dough onto the baking sheet 3 inches apart. You will put 6 on one sheet, and 5 on the other. 
7. Tap/bang each baking sheet on the counter 3+ times to help initiate the spreading. 
8. Generously dust powdered sugar over the top of each one. Wait 5 minutes before baking the first tray of cookies.
9. Bake 12 minutes. 
10. Let cookies cool on baking sheet at least 20 minutes. Then carefully transfer them to a cooling rack. (If they are still too soft, wait a little longer).
11. Dust more powdered sugar over the top (optional), serve and enjoy.
12. Keep cookies in an air tight container.