Description
Delight in these Gluten Free Chocolate Crinkle Cookies, a fudgy treat perfect for festive gatherings.
Ingredients
Scale
- 1 cup Cocoa Powder
- 1 cup Caster Sugar
- 1/2 cup Vegetable Oil
- 2 Large Eggs
- 1 teaspoon Vanilla Extract
- 1 cup Gluten Free Plain Flour
- 1 teaspoon Xanthan Gum
- 1 teaspoon Baking Powder
- 1 cup Icing Sugar
Instructions
- In a large mixing bowl, combine cocoa powder, caster sugar, and vegetable oil. Stir until smooth and well-blended.
- Lightly beat the eggs in a separate bowl. Add to the cocoa mixture with vanilla extract, mixing until fully incorporated.
- In another bowl, whisk together gluten-free flour, xanthan gum, and baking powder. Gradually add to the wet ingredients, stirring until smooth.
- Cover the bowl with plastic wrap and refrigerate the dough for 1 hour.
- Preheat your oven to 180°C (Fan 160°C, Gas Mark 4). Line baking trays with parchment paper.
- Roll the chilled dough into small balls, coat in icing sugar and place on prepared baking sheets.
- Bake for about 10 minutes or until domed and cracked on top.
- Let cookies cool on trays for a few minutes before transferring to a wire rack.
Notes
- Use Dutch-processed cocoa for a different chocolate profile.
- Replace caster sugar with granulated sugar if desired.
- Substitute vegetable oil with melted coconut oil for a dairy-free option.
- Swap vanilla extract with almond extract for a unique twist.
- Ensure gluten-free flour is specifically for baking.
- Omit xanthan gum if your gluten-free flour already contains it.
- Check baking powder for gluten-free labeling.
- Prep Time: 25 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 150 kcal
- Sugar: 12 g
- Sodium: 50 mg
- Fat: 7 g
- Saturated Fat: 1 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 40 mg