Imagine biting into a rich, dark chocolate cookie that's so soft and crumbly, it practically dissolves on your tongue - and the best part? It's completely gluten-free! These Dark Chocolate Crinkle Cookies are not just a treat; they're a culinary masterpiece that proves gluten-free desserts can be just as delicious (if not more) than traditional recipes. Whether you're managing celiac disease, gluten sensitivity, or simply looking to explore healthier baking options, these cookies are about to become your new obsession!
Prep Time: 15 mins
Cook Time: 10 mins
Total Time: 25 mins
Cuisine: American
Serves: 18 cookies
Ingredients
- 1 cup gluten-free all-purpose flour
- 1/2 cup cocoa powder
- 1 cup granulated sugar
- 1/2 cup vegetable oil
- 1/4 cup almond milk
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- Powdered sugar for dusting
Instructions
- Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper to prevent the cookies from sticking.
- In a large mixing bowl, combine the gluten-free all-purpose flour, cocoa powder, granulated sugar, baking powder, and salt. Whisk the dry ingredients together until they are well mixed and free of lumps.
- In a separate bowl, mix together the vegetable oil, almond milk, and vanilla extract. Stir until the mixture is well combined.
- Pour the wet ingredients into the bowl with the dry ingredients. Stir using a spatula or wooden spoon until a thick dough forms. Make sure all the dry ingredients are fully incorporated.
- Cover the dough with plastic wrap or a clean kitchen towel and let it rest for about 5 minutes. This will help the dough firm up slightly.
- Using a cookie scoop or your hands, portion out the dough into balls about 1 inch in diameter. Roll each ball in your hands to smooth it out.
- Once all the dough balls are formed, roll each one in powdered sugar until they are completely coated. This will create the crinkle effect when baked.
- Place the powdered sugar-coated dough balls on the prepared baking sheet, leaving about 2 inches of space between each cookie to allow for spreading.
- Bake the cookies in the preheated oven for 8-10 minutes, or until the edges are set but the centers are still soft. Be careful not to overbake, as the cookies will continue to firm up as they cool.
- Remove the baking sheet from the oven and let the cookies cool on the sheet for about 5 minutes. Then, transfer them to a wire rack to cool completely.
- Once cooled, dust the cookies with additional powdered sugar if desired. Enjoy your delicious Gluten Free Dark Chocolate Crinkle Cookies!
Tips
- Always use fresh gluten-free flour and check that all ingredients are certified gluten-free to prevent cross-contamination.
- Let the dough rest for 5 minutes before forming balls - this helps the gluten-free flour absorb moisture and improves cookie texture.
- Roll cookies generously in powdered sugar for that classic crinkle effect. The more sugar, the more beautiful the cracks will be!
- Don't overbake! Gluten-free cookies can dry out quickly. Remove them when edges are set but centers still look slightly soft.
- Use a cookie scoop for uniform size and even baking. This ensures all cookies cook at the same rate.
- Store cookies in an airtight container to maintain their soft, fudgy texture for up to 5 days.
- For extra richness, consider adding a sprinkle of sea salt on top before baking to enhance the chocolate flavor.
Nutrition Facts
Calories: 130kcal
Carbohydrates: 18g
Protein: 1g
Fat: 7g
Saturated Fat: 1g
Cholesterol: 0mg
