Gluten Free Chocolate Crinkle Cookies Recipes

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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.

GLUTEN FREE CHOCOLATE CRINKLE COOKIES



Gluten Free Chocolate Crinkle Cookies image

We're taking inspiration from the snow outside and making gluten free Chocolate Crinkle Cookies. Chewy on the inside with a powdered sugar outer that looks like snow, it's the perfect cookie for Christmas and to enjoy in this chilly weather.

Provided by Offthewheatenpath

Categories     Dessert

Time 3h15m

Yield 18 Cookies

Number Of Ingredients 11

1/2 cup white sugar
1/2 cup brown sugar
1/4 cup grapeseed oil or 1/4 cup vegetable oil
1 teaspoon vanilla
1/2 cup cocoa powder, unsweetened
2 eggs
1 cup gluten free baking flour
1/4 teaspoon salt
1/3 cup chocolate chips
1 teaspoon gf baking powder
1/2 cup icing sugar

Steps:

  • In large bowl whisk together sugars, oil and vanilla until well mixed. Add eggs, one at a time micing until just blended, making sure not to overmix.
  • Next stir in cocoa powder, GF flour, baking powder and salt until just combined, then fold in 1/2 cup chocolate chips. Cover and chill for at least 3 hours to overnight.
  • When you're ready to bake, remove from fridge and preheat oven to 350°F. Line 2 baking sheets with parchment paper or silicone mats.
  • Add the powdered suagr to a bowl. Using a tablespoon measure, scoop a little of the cookie dough and roll it quickly in your hands to form a ball.
  • Add the balls to the bowl with the powdered suagr and roll around to coat completely.
  • Place coated cookie balls on prepared baking sheet about 2 inches apart. Bake for 15 - 20 minutes depending on the size of your cookies. (Cookies start to smell when they are almost done, but you can also press one gently and if there is very little indentation form your finger they are done.).
  • Remove finshed cookies fron the oven and let col in baking sheet slightly before placing on a cooling rack to cool completely before serving.

Nutrition Facts : Calories 138.8, Fat 4.9, SaturatedFat 1.2, Cholesterol 20.7, Sodium 63.2, Carbohydrate 23.7, Fiber 1.2, Sugar 16.5, Protein 2

GLUTEN FREE CHOCOLATE CRINKLE COOKIES-FOR PASSOVER!



Gluten Free Chocolate Crinkle Cookies-For Passover! image

From "A Taste of Tradition" by Tamar Ansh. Haven't tried them yet, but they look good. I did not include the chilling time (a few hours or overnight) in the cooking time.

Provided by Sarah Chana

Categories     Dessert

Time 25m

Yield 36 cookies

Number Of Ingredients 8

3/4 cup oil
3/4 cup cocoa
2 cups sugar
4 eggs
2 teaspoons vanilla
2 cups potato starch
2 teaspoons baking powder
2 cups powdered sugar, for rolling cookies

Steps:

  • With a hand blender, mix together the cocoa, oil, and sugar. Beat in eggs, one at a time. Add vanilla.
  • Add in potato starch and baking powder, and mix until the batter resembles thick paste.
  • Chill batter several hours or overnight covered in fridge. If very liquidy after it's been chilled, you may need to add a bit more potato starch.
  • Preheat oven to 350F/ 180C .
  • Roll batter into balls, then roll each cookie ball in the powdered sugar until well coated. Space evenly apart on a lined cookie sheet.
  • Bake for 10-15 minutes until just starting to crinkle. Let the cookies cool off on the baking sheets for five minutes. Then remove gently with a spatula. They spread out a lot and are delicate to handle.
  • Freezes well.

Nutrition Facts : Calories 153.9, Fat 5.4, SaturatedFat 1, Cholesterol 23.5, Sodium 33.3, Carbohydrate 26.2, Fiber 1.1, Sugar 18, Protein 1.7

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