Gluten Free Chocolate Crinkle Cookies Recipes

GLUTEN-FREE CHOCOLATE CRINKLE COOKIE

Steps:

• In a medium bowl, combine flour, cocoa powder, baking powder and Kosher salt. Whisk ingredients together and set aside.
• In a bowl attached to your standing mixer (with paddle attachment), combine granulated sugar and oil. Beat on medium-high speed for about one minute, then add vanilla extract and eggs and continue mixing on a low speed for another 30 seconds.
• Gradually add dry ingredients into the wet ingredients and mix on low until well combined, about one minute.
• Scrape the batter from the bowl and place it in a piece of plastic wrap. Wrap the dough tightly and refrigerate for at least two hours or overnight. The dough must be chilled first or else it will be very difficult to work with.
• Preheat oven to 350 degrees. Prepare a baking sheet with a piece of parchment paper or silicone baking mat.
• Roll the dough into about 30 cookies - about 1" to 1.5" balls. Use went hands to help you handle the dough and prevent it from sticking to your hands.
• Next, roll each ball in powdered sugar, then place each cookie on your baking sheet about one to 1.5" apart. The cookies won't spread too much. Do NOT flatten balls.
• Bake for 10-11 minutes. Remove from oven and allow cookies to cool 5 minutes before transferring to a wire rack for cooling.
• Serve immediately or store in a sealed container for 3-4 days.

GLUTEN FREE CHOCOLATE CRINKLE COOKIES

Steps:

• Preheat your oven to 325°F. Line rimmed baking sheets with unbleached parchment paper and set them aside.

GLUTEN-FREE CHOCOLATE CRINKLE COOKIES

Steps:

• Preheat the oven to 350°. In a large bowl, cream butter, sugar, and vanilla until light and fluffy, 5-7 minutes. Beat in eggs, 1 at a time. In another bowl, whisk almond flour, baking cocoa, coconut flour, baking soda, and salt; gradually beat into creamed mixture., Shape dough into 1-in. balls. Roll in confectioners' sugar. Place 2 in. apart on parchment-lined baking sheets. Bake until set, 8-10 minutes. Remove to wire racks to cool.

GLUTEN-FREE CHOCOLATE CRINKLES

Steps:

• In large bowl, mix oil, chocolate, sugar and vanilla. Stir in eggs, one at a time. Stir in Bisquick mix until dough forms. Cover; refrigerate at least 3 hours.
• Heat oven to 350°F. Grease cookie sheets with shortening or cooking spray. Drop dough by teaspoonfuls into powdered sugar; roll around to coat and shape into balls. Place about 2 inches apart on cookie sheets.
• Bake 10 to 12 minutes or until almost no imprint remains when touched lightly in center. Immediately remove from cookie sheets to cooling racks.

GLUTEN FREE CHOCOLATE CRINKLE COOKIES

Steps:

• In large bowl whisk together sugars, oil and vanilla until well mixed. Add eggs, one at a time micing until just blended, making sure not to overmix.
• Next stir in cocoa powder, GF flour, baking powder and salt until just combined, then fold in 1/2 cup chocolate chips. Cover and chill for at least 3 hours to overnight.
• When you're ready to bake, remove from fridge and preheat oven to 350°F. Line 2 baking sheets with parchment paper or silicone mats.
• Add the powdered suagr to a bowl. Using a tablespoon measure, scoop a little of the cookie dough and roll it quickly in your hands to form a ball.
• Add the balls to the bowl with the powdered suagr and roll around to coat completely.
• Place coated cookie balls on prepared baking sheet about 2 inches apart. Bake for 15 - 20 minutes depending on the size of your cookies. (Cookies start to smell when they are almost done, but you can also press one gently and if there is very little indentation form your finger they are done.).
• Remove finshed cookies fron the oven and let col in baking sheet slightly before placing on a cooling rack to cool completely before serving.