Gluten-Free Chocolate Crinkle Cookies

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Ingredients: 

  • 4 oz. Bittersweet Chocolate
  • 6 tbsp. Unsalted Butter
  • 1 1/2 c. All Purpose Gluten-Free Flour (I used Bob’s Redmill 1-to-1)
  • 5 tbsp. Unsweetend Cocoa Powder
  • 3/4 tsp. Baking Powder
  • 1/8 tsp. Baking Soda
  • 1/2 tsp. Kosher Salt
  • 1 c. Granulated Sugar
  • 2 Large Eggs
  • 2 tsp. Vanilla Extract
  • 1 c. Confectioners Sugar

Directions

  1. Preheat the oven to 325 degrees Fahrenheit and line 2 large baking sheets with Parchment Paper. 
  2. Place the chocolate and butter into a double boiler, melt the chocolate and butter, and remove from the heat once it is fully melted.  Make sure you stir as the chocolate and butter are melting so the mixture doesn’t burn.  
    • If you don’t have a double boiler you can make your own: Take a metal bowl with lip around the edges.  Find a pan that the bowl can sit in without touching the bottom of the pan.  Fill the pan with water, and place the bowl into the pan.  The water should not touch the bowl.  Place the double boiler over the heat, and melt the chocolate and butter.  
  3. In a large mixing bowl, add the flour, cocoa powder, baking powder, baking soda, salt, and granulated sugar.  Whisk the dry ingredients together so that they are fully combined.  
  4. Add the eggs, vanilla, and melted chocolate and butter to the mixture, and stir till fully combined.  I used a stand mixer for this, but if you don’t have one, you can use a hand mixer, or a spoon.  If not using a mixer, make sure all of the ingredients are fully combined.  The dough should become thick but still soft.  
  5. Place the confectioners sugar in a bowl
  6. Using a tablespoon, scoop out a portion of the batter.  Using your hands, roll the dough into a ball, the roll the ball in confectioners sugar so that the entire cookie is coated. 
  7. Place the coated cookie ball on the lined baking sheet, and flatten slightly so that it becomes a disc (try to make it about 1/2 inch thick)
  8. Repeat this process until all the batter has been used, and space the cookies about 2 inches away from each other.  
  9. Bake the cookies for 12 minutes.  
  10. Let cool, serve, and enjoy!
The Gluten-Free Gal’s Guide Gluten-Free Chocolate Crinkle Cookies