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Gluten Free Chocolate Crinkle Cookies

Gluten Free Chocolate Crinkle Cookies
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Gluten Free Chocolate Crinkle Cookies[pinit] I’m just going to come right out with it: this is sticky cookie dough. But I have ways of dealing with sticky cookie dough, and you know I’ll show you all my ways. Then, you can have these rich deeply chocolate Gluten Free Chocolate Crinkle Cookies without getting mad at the dough. And at me. Deal?

Gluten Free Chocolate Crinkle Cookies

These deep chocolate cookies are worth it, as you can see for yourself. I started out thinking that I was going to send these to school with my kids as a lunchbox treat. Instead, my husband was the only lucky one. He refrigerates his lunch at the office, and these cookies do best when they’re kept chilled before being eaten.  Since there are few things more disappointing at the end of a school day than a sticky lunchbox, the kids get these cookies at home. They had zucchini oatmeal chocolate chip cookies in their first day lunchboxes. I know. Poor dears.

Gluten Free Chocolate Crinkle Cookies

Here’s how to manage sticky cookie dough: chill it in the bowl after you make the dough. Then, portion it with an ice cream scoop or two spoons (use one to scrape the dough off the other), handling the dough as little as possible. Shape each piece into a ball with wet hands, and then roll very generously in confectioner’s sugar. No rolling in sugar, no crackled appearance. Finally, chill the dough once more before you bake the cookies.

Gluten Free Chocolate Crinkle Cookies

The cookies will spread, but not so much that they’re thin and chewy, like these gluten free brownie cookies. My gluten free cookie library is vast, and I aim to please!

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Prep time: Cook time: Yield: 24 cookies

Ingredients

4 ounces bittersweet chocolate, chopped

6 tablespoons (84 g) unsalted butter, chopped

3/4 cup (105 g) all-purpose gluten-free flour

1/4 teaspoon xanthan gum (omit if your blend already contains it)

6 tablespoons (30 g) Dutch-processed unsweetened cocoa powder

1 teaspoon baking powder

1/2 teaspoon kosher salt

1/2 cup (58 g) confectioner’s sugar + more for rolling

2/3 cup (145 g) packed light brown sugar

¼ cup (2 fluid ounces) milk, at room temperature

2 eggs (120 g, out of shell) at room temperature, beaten

2 teaspoons pure vanilla extract

Directions

  • In a medium-size bowl, place the chopped chocolate and butter. Place the bowl over a pot with about an inch of simmering water, making sure that the water doesn’t boil and the bowl doesn’t touch the water. Stir occasionally until the chocolate and butter are melted and smooth. Remove the bowl from the heat, and set aside to cool briefly.

  • In a large bowl, place the flour, xanthan gum, cocoa powder, baking powder, salt and 1/2 cup confectioner’s sugar, and whisk to combine well. Add the brown sugar and whisk again to combine, working out any lumps in the brown sugar. Add the milk, eggs and vanilla, and then the cooled melted chocolate mixture, and mix to combine. The dough will come together, but it will be very soft. Cover the bowl with plastic wrap, and place the dough in the refrigerator to chill until it begins to firm up (at least an hour and up to overnight). It will still be quite sticky.

  • Once the dough has chilled, preheat your oven to 325°F. Line rimmed baking sheets with unbleached parchment paper. With a spring-loaded ice cream scoop or two spoons, drop the chilled dough about 2 inches apart in about 24 pieces on the prepared baking sheet (each piece of dough should be about 2 tablespoons’ worth of dough). Roll each piece of dough into a ball between slightly wet palms, and then coat the dough generously with confectioner’s sugar. Place the baking sheets in the freezer until firm, and then place in the preheated oven and bake for 12 minutes or until set in the center. Remove from the oven and allow to cool for 10 minutes on the baking sheet before transferring to a wire rack to cool completely.

Love,
Me
P.S. Don’t have copies of the Gluten-Free on a Shoestring Cookbooks in your kitchen? Your support makes the blog possible!

  • Donia Robinson

    Am I the only one that sees the powdered sugar as continents and the cookie as water? Especially in the one with the text right below it. Or crazy Rorschach tests? I’m trying to lay off chocolate because of my migraines, so I might be a little hallucinogenic looking at these cookies.

    • http://glutenfreeonashoestring.com/ Nicole Hunn

      Now that you mention it, Donia … ;)

      • Donia Robinson

        I sort of march to the beat of my own drummer. And firmly believe sometimes you have to laugh to keep from crying, so laughter is my medicine!

    • Jennifer Sasse

      You are hilarious – they make me think of Christmas.

  • Jennifer Sasse

    These look super yummy! Thanks again for another great recipe.
    Wanted to let you know that I’ve been evangelizing you, your cookbooks, and your blog in my neighborhood. Went to a b-day party on Saturday across the street – they had GF cupcakes! I told the hostess how awesome they were – she said, “I got the recipe from that blog you mentioned to me.” Yes, people – this is the blog for all of your GF needs!

    • http://glutenfreeonashoestring.com/ Nicole Hunn

      Thank you so much, Jennifer! We are making the world a better place for we gluten free! Seriously, thank you so much for everything you do for the books and this site. Your contribution does not go unappreciated!
      xoxo Nicole

      • Jennifer Sasse

        I’m glad to share your great messages and recipes – they have changed our lives!

  • Michelle

    These were my favorite cookie growing up! The neighborhood grandma always had a stash in her freezer- good thing her actual granddaughter was my best friend! Mmmmmm….. I evangelize about the books and the blog, too. I try to save people from all of the bad gf food out there by sending them to you for the good stuff!

    • http://glutenfreeonashoestring.com/ Nicole Hunn

      Thank you so much, Michelle! You’re the best! My grandmother always had Sara Lee pound cake in the freezer. And gum. ;)
      xoxo Nicole

  • http://celiackiddo.wordpress.com/ Dana Schwartz

    Nicole, thank you for this recipe! Sticky dough has nothing on nostalgia, and these crinkle cookies are near and dear to my heart since they were my mom’s favorite, and mine too. I used to make these with my daughter pre-celiac diagnosis, and now we can make them again, yay! As always, you come through. Thanks!
    -Dana

    • http://glutenfreeonashoestring.com/ Nicole Hunn

      You know I’m a sucker for bringing back pre-diagnosis tradition, Dana!
      xoxo Nicole

  • Mare Masterson

    I must confess that I have never had the pleasure to have chocolate crinkle cookies in my life. I must rectify that post haste! I, too, share about this blog and the books with all who will listen!

    • http://glutenfreeonashoestring.com/ Nicole Hunn

      Thank you for your support, Mare! Chocolate crinkle cookies are the stuff that nostalgia is made of, as you can see from the other comments! I think you’ll love them. :)
      xoxo Nicole

  • Melanie Reardon

    Nicole, can these be made with regular cocoa powder? I have heard regular and Dutch processed cocoa react differently in recipes. My daughter was diagnosed just after last Christmas & chocolate crinkles was one of the family staples at Christmas. I can’t wait to try this GF version!

    • http://glutenfreeonashoestring.com/ Nicole Hunn

      Hi, Melanie,
      Natural cocoa powder, like the most common Hershey’s cocoa powder, is acidic. Dutch-processed cocoa powder is processed to make it more alkaline, and it is typically darker and richer (with different chemistry). You could probably substitute natural cocoa powder if you also add some baking soda (but you’ll have to experiment). If you don’t want to pick up Dutch-processed cocoa powder, you can try using Hershey’s Special Dark cocoa powder, which is a mix of natural and Dutch-processed to see if that work!
      xoxo Nicole

  • Naomi Miller

    Just a tip, by first rolling the cookie balls in granulated sugar and THEN rolling them in the powdered sugar, the confectioners sugar won’t melt off and instead will sit on top of the dough nicely and you won’t be left with naked spots.

    • http://glutenfreeonashoestring.com/ Nicole Hunn

      Thanks, Naomi. I like the naked spots, though! That’s what gives it the “crackled” appearance.

      • Naomi Miller

        No no no, they still crackle, but the raided parts between the cracks maintain their white color that way

        • Mark Salvacion Veloso

          Wow! Thanks for the tip naomi! Ive been looking for other ways to make the crinkles really white. My confectioner melts even before i finish the whole batch of cookies. I thought maybe because i lived in a tropical country. I will surely try this one :D

  • Elizabeth Owen

    Hi Nicole,
    Just wondering if this recipe is the same as crinkle cookies from a while back? The images look different than the recipe I pinned last year. Either way I can’t wait to make them as gifts again for Christmas!

    Thanks :)

    Liz.

    • http://glutenfreeonashoestring.com/ Nicole Hunn

      Hi, Liz! They are very similar to that recipe. I updated the recipe a bit, simplified the process and changed the baking time and temp a bit. And—posted better photos! :)
      xoxo Nicole

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