If you love brownies and cookies, then I have a recipe you are going to love – Gluten Free Chocolate Crinkle Cookies! Perfect for the holidays.
Who wouldn’t love a soft and chewy chocolate cookie smothered in icing sugar? I mean, look at these! They are just so pretty and look way more complicated than they really are. If you’ve never tried one, these cookies have almost a brownie like texture. A bit chewy, they are still light despite the richness of the cocoa. If you feel like mixing it up, try substituting the 1 teaspoon of vanilla extract with peppermint extract. It creates an entirely new type of cookie.
Now please, as hard as it is, don’t skip the chilling process. It is key to making sure your dough is firm enough to hold together. Otherwise, you won’t get that beautiful crinkle look. 4 hours is a minimum.
You will find these cookies have a slight crunch on the outside and just like a brownie on the inside. Just add a tall glass of milk to enjoy!
- ½ cup unsalted butter
- 1 cup sugar
- 1 cup Gluten Free All Purpose Gluten Free Flour
- ¾ cup cocoa powder (sieved)
- ¼ tsp xanthan gum omit, if your flour has gum added
- 2 large eggs
- 1 tsp vanilla extract
- ¼ tsp salt
- ½ tsp gluten free baking powder
- ½ cup powdered sugar/icing sugar
- In a large bowl cream butter and sugar together.
- Then add eggs, vanilla, cocoa powder, flour, xanthan gum and baking powder.
- Don't forget to scrape the sides and bottom of the bowl and make sure it's all incorporated well.
- Cover the bowl with cling wrap and put it in the fridge for 4 hours minimum to harden up.
- Line a cookie sheet with parchment paper, then put about half a cup or so, (it doesn't need to be accurate) of powdered sugar into a bowl.
- Take a generous tablespoonful of the dough and roll it into a ball, then dip on all sides in the powdered sugar.
- Place it on the lined cookie sheet and flatten out with a fork, to about a ½ inch thick.
- Bake for 13 - 15 minutes in a preheated oven at 350*F/180*C/Gas 4
- Allow the cookies to cool on a cooling rack.
