Best 4 Gluten Free Chocolate Crinkles Recipes

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**Gluten-Free Chocolate Crinkles: A Delightful Treat for Everyone**

Indulge in the irresistible goodness of gluten-free chocolate crinkles, a delectable treat that combines rich chocolate flavor with a satisfyingly crisp exterior and a soft, chewy interior. These bite-sized morsels are not only a joy to eat but also a breeze to make, requiring just a handful of simple ingredients and a few easy steps. Whether you're a seasoned baker or just starting out, this recipe is sure to become a favorite in your kitchen. In addition to the classic chocolate crinkles, this article also offers variations to cater to different tastes and dietary preferences, including a vegan option and a recipe for crinkles made with almond flour. So, prepare to tantalize your taste buds with these delightful gluten-free chocolate crinkles, perfect for any occasion.

Here are our top 4 tried and tested recipes!

GLUTEN-FREE CHOCOLATE CRINKLE COOKIE



Gluten-Free Chocolate Crinkle Cookie image

Your holidays just got a little merrier with the addition of these gluten-free chocolate crinkle cookies. They are sweet (but not too sweet), soft and fudgy. Yum!!

Provided by Jenny Levine Finke

Categories     Dessert

Time 20m

Number Of Ingredients 9

1 cup Bob's Red Mill 1-to-1 Gluten-Free Flour Blend
1/2 cup unsweetened cocoa powder
1 tsp baking powder
1/4 tsp Kosher salt
3/4 cup granulated sugar
1/4 cup avocado oil or other vegetable oil
2 large eggs
1 tsp vanilla extract
1 cup powdered sugar (for coating each 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



Gluten Free Chocolate Crinkle Cookies image

Fudgy gluten free chocolate crinkle cookies with that thin sugar shell outside and deep, beautiful cracks. Learn the secrets to making sure your crinkles always crackle!

Provided by Nicole Hunn

Categories     Cookies     Dessert

Number Of Ingredients 12

4 ounces bittersweet chocolate (chopped (See Recipe Notes))
6 tablespoons unsalted butter (chopped)
1 1/2 cups all purpose gluten free flour blend ((I used Better Batter; please click thru for full info on appropriate blends))
3/4 teaspoon xanthan gum ((omit if your blend already contains it))
5 tablespoons unsweetened cocoa powder ((See Recipe Notes))
3/4 teaspoon baking powder
1/8 teaspoon baking soda
1/2 teaspoon kosher salt
1 cup granulated sugar
2 eggs (at room temperature, beaten)
2 teaspoons pure vanilla extract
1 cup confectioners' sugar

Steps:

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

GLUTEN-FREE CHOCOLATE CRINKLES



Gluten-Free Chocolate Crinkles image

Bisquick™ Gluten Free pancake & baking mix creates a classic chocolate crinkle cookie kissed with powdered sugar.

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 4h20m

Yield 72

Number Of Ingredients 7

1/2 cup vegetable oil
4 oz unsweetened baking chocolate, melted, cooled
2 cups granulated sugar
2 teaspoons pure vanilla extract
4 eggs
2 1/2 cups Bisquick™ Gluten Free pancake & baking mix
1/2 cup gluten-free powdered sugar

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.

Nutrition Facts : Calories 60, Carbohydrate 9 g, Cholesterol 10 mg, Fat 1/2, Fiber 0 g, Protein 0 g, SaturatedFat 1 g, ServingSize 1 Cookie, Sodium 30 mg, Sugar 7 g, TransFat 0 g

GLUTEN-FREE CHOCOLATE CRINKLE COOKIES



Gluten-Free Chocolate Crinkle Cookies image

These gluten-free chocolate crinkle cookies are a family favorite. The ground almonds make them even better. -Karen Kelly, Germantown, Maryland

Provided by Taste of Home

Categories     Desserts

Time 30m

Yield 6 dozen cookies.

Number Of Ingredients 10

1/2 cup butter, softened
1 cup sugar
1 teaspoon vanilla extract
2 large eggs, room temperature
2 cups superfine almond flour
1/2 cup baking cocoa
1/4 cup coconut flour
1/4 teaspoon baking soda
1/8 teaspoon salt
1/4 cup confectioners' sugar

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.

Nutrition Facts : Calories 47 calories, Fat 3g fat (1g saturated fat), Cholesterol 9mg cholesterol, Sodium 23mg sodium, Carbohydrate 4g carbohydrate (3g sugars, Fiber 1g fiber), Protein 1g protein.

Tips:

  • Use high-quality cocoa powder: The cocoa powder is the star of these crinkles, so make sure to use a good quality one. Look for a cocoa powder that is dark and has a strong chocolate flavor.
  • Don't overmix the batter: Overmixing the batter will make the cookies tough. Mix just until the ingredients are combined.
  • Chill the dough before baking: Chilling the dough will help the cookies hold their shape and prevent them from spreading too much. If you don't have time to chill the dough, you can bake them right away, but they may not be as perfectly shaped.
  • Roll the cookies in powdered sugar twice: Rolling the cookies in powdered sugar before and after baking will give them their signature crinkled appearance. Make sure to use a fine-mesh sieve to get a good coating of powdered sugar.
  • Bake the cookies until they are set: The cookies should be baked until they are set around the edges but still soft in the center. If you overbake them, they will be dry and crumbly.

Conclusion:

These gluten-free chocolate crinkles are a delicious and festive treat that is perfect for any occasion. They are easy to make and can be enjoyed by people with and without gluten sensitivities. So next time you are looking for a sweet and satisfying snack, give these cookies a try!

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