These Gluten-Free Crinkle Cookies are fudgey, easy to make, and perfect for the Holidays. With its chewy texture, these dairy free cookies are sure to be a crowd pleaser.
But gluten-free crinkle cookies aren’t just for people with dietary restrictions. In fact, these cookies are so delicious and versatile that they have become a favorite among people of all dietary needs. Whether you’re looking to impress your guests at a holiday party or simply want to indulge in a tasty treat, gluten-free crinkle cookies are sure to satisfy your cravings.
Gluten-Free Crinkle Cookies Ingredients
So, how do you make gluten-free crinkle cookies? It’s actually quite easy! All you need is a few simple ingredients and a little bit of time. Here’s what you’ll need:
- 2 eggs
- 1/4 cup maple syrup
- 1/4 cup coconut sugar
- 2 tsp vanilla extract
- 1/4 cup coconut oil
- 1/2 cup cocoa powder
- 1 cup gf all purpose flour
- 1/2 tsp baking soda
- 1/4 tsp salt
For Rolling
- 1 cup powdered sugar
- 1/4 cup white sugar
To begin, preheat your oven to 350°F and line a baking sheet with parchment paper. In a large bowl, combine oil, cocoa powder, and sugar. Stir until well-combined. Add the eggs one at a time and vanilla extract. Mix until well combined.
Add salt, baking powder, and gluten free flour. Stir until just combined. The dough should be thick and slightly sticky.
Next, scoop out spoonfuls of dough and roll them into balls. Roll each ball in powdered sugar, making sure it is completely coated. Place the balls on the prepared baking sheet, leaving about 2 inches of space between each one.
Bake for 9-12 minutes, all ovens are different, or until they are set and the edges are slightly crispy. Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Frequently Asked Questions
Can I add peppermint?
Why not!! If you want to make these peppermint chocolate crinkle cookies, you can add 1/2 tsp of peppermint extract. If you want it mintier, add more extract.
Which flour should I use?
So when it comes to gluten-free flour, there are two that I really love! either Cup4 Cup flour or King Arthurs 1:1 Baking flour. You can use regular all purpose flour if you are not gluten-free.
Can I make them vegan?
Unfortunately the eggs are essential for this particular recipe, and I do not recommend an egg substitute.
These gluten-free crinkle cookies are the perfect balance of soft and chewy, with a slight crunch from the powdered sugar coating. They have a rich chocolate flavor that is sure to satisfy your sweet tooth, and they’re so easy to make that you’ll want to whip up a batch every time you have a craving.
One of the great things about these cookies is that they are very versatile. You can mix and match different types of flours to suit your taste, or add in your own favorite mix-ins such as chocolate chips, nuts, or dried fruit. You can even make them into different shapes, such as snowballs or Christmas trees, to add some holiday cheer to your table.
If you’re looking for a delicious and festive treat that is suitable for everyone, give these gluten-free crinkle cookies a try. They’re sure to become a new holiday tradition in your home.
More Holiday Baking Recipes:
- White Chocolate Dipped Peppermint Chocolate Cookies
- Eggnog Cookies
- Peppermint Brownies
- Chocolate Peppermint Blossoms
- Christmas Kitchen Sink Cookies
If you make these Gluten-Free Crinkle Cookies, I would really appreciate a comment and rating down below, under the recipe card. Don’t forget to take a picture and tag me over on Instagram, Tik Tok, or Pinterest. For more ideas, check out my Holiday Recipes page.
Gluten-Free Crinkle Cookies
Ingredients
- 2 eggs
- 1/4 cup maple syrup
- 1/4 cup coconut sugar
- 2 tsp vanilla extract
- 1/4 cup coconut oil
- 1/2 cup cocoa powder
- 1 cup gluten-free flour
- 1/2 tsp baking soda
- 1/4 tsp salt
For Rolling
- 1 cup powdered sugar
- 1/4 cup white sugar
Instructions
- To begin, preheat your oven to 350°F and line a baking sheet with parchment paper. In a large bowl, combine oil, cocoa powder, and sugar. Stir until well-combined. Add the eggs one at a time and vanilla extract. Mix until well combined.
- Add salt, baking powder, and gluten free flour. Stir until just combined. The dough should be thick and slightly sticky.
- Next, scoop out spoonfuls of dough and roll them into balls. Roll each ball in powdered sugar, making sure it is completely coated. Place the balls on the prepared baking sheet, leaving about 2 inches of space between each one.
- Bake for 9-12 minutes, all ovens are different, or until they are set and the edges are slightly crispy. Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
