Gluten-Free Crinkle Cookies

Fudgy, rich, and crackle-topped, these gluten free crinkle cookies are a quick and crowd-pleasing treat. No chilling required—just mix, roll, and bake!

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Course: Dessert, Snack

Cuisine: American, Gluten-Free

Prep Time: 15

Cook Time: 11

Rest Time: 10

Total Time: 36

Servings: cookies

Calories: 120kcal

Cost: $5

Equipment

2 Mixing bowls
1 Whisk
1 Cookie scoop
1 Baking sheet
1 Parchment paper
1 Wire rack
Measuring cups and spoons

Ingredients

Dry Ingredients

1.5 cups gluten free flour use a blend with xanthan gum
0.75 cup unsweetened cocoa powder sifted
1 teaspoon baking powder
½ teaspoon salt
1 cup powdered sugar for rolling cookies

Wet Ingredients

1 cup granulated sugar
½ cup vegetable oil
2 eggs large
1 teaspoon vanilla extract
2 tablespoon milk dairy or non-dairy

Instructions

Preheat oven to 350°F (175°C) and line baking sheets with parchment paper.
In a bowl, whisk flour, cocoa powder, baking powder, and salt.
In another bowl, whisk sugar, oil, eggs, vanilla, and milk.
Combine wet and dry ingredients until a sticky dough forms.
Let dough rest for 10 minutes.
Roll dough into balls and coat in powdered sugar.
Place on baking sheets and bake for 10–12 minutes, until crackled on top.
Cool for 5 minutes on sheet before transferring to a rack.

Notes

Nutrition information is automatically calculated, so should only be used as an approximation.

Nutrition