Small Batch Chocolate Crinkle Cookies Gluten Free
Add these gluten free chocolate crinkle cookies to your Christmas cookie baking! This small batch recipe delivers cookie perfection with a double chocolate cookie that has the iconic crackly white exterior, and a soft, fudgy center dotted with chocolate chips. The perfect holiday cookie-swap cookie!
Servings: 6 Cookies
Calories: 167kcal
Ingredients
- ¼ cup gluten free oat flour
- 2 tablespoons tapioca flour
- 2 tablespoons unsweetened cocoa powder, Dutch process
- ¼ teaspoon baking powder
- ¼ teaspoon salt
- 3 tablespoons unsalted butter, melted
- 2 tablespoons organic cane sugar plus more for rolling the dough
- 2 tablespoons brown sugar, light or dark
- 1 large egg yolk, room temperature
- ½ teaspoon vanilla extract
- 3 tablespoons semi-sweet chocolate chips optional
- 3 tablespoons powdered sugar
Instructions
- In a small mixing bowl, whisk together the oat flour, tapioca flour, cocoa powder, baking powder, and salt.1/4 cup gluten free oat flour, 2 tablespoons tapioca flour, 2 tablespoons unsweetened cocoa powder, Dutch process, 1/4 teaspoon baking powder, 1/4 teaspoon salt
- In a medium mixing bowl, add the melted butter, sugar, and brown sugar. Stir to combine. Add the egg yolk and vanilla and mix until smooth.3 tablespoons unsalted butter, melted, 2 tablespoons organic cane sugar, 2 tablespoons brown sugar, light or dark, 1 large egg yolk, room temperature, 1/2 teaspoon vanilla extract
- Sprinkle the dry ingredients over the wet and use a spatula to stir the batter until no dry streaks remain. Stir in the chocolate chips until just combined.3 tablespoons semi-sweet chocolate chips
- Cover and refrigerate the dough for at least 30 minutes - this will hydrate the dough, develop flavor, and make sure the cookies don't spread too much in the oven.
- When ready to bake, preheat the oven to 350F degrees and adjust the oven rack to the middle position. Line a baking sheet with a piece of parchment paper.
- Add about 2 tablespoons of granulated sugar a small bowl. Add the powdered sugar to a separate small bowl. We roll the cookies once in the granulated sugar, then in the powdered sugar. This will make the powdered sugar stick and not melt when baked.3 tablespoons powdered sugar
- Using a medium cookie scoop, scoop and roll the dough into 6 equal balls. Roll each cookie ball lightly in the granulated sugar, then generously in the powdered sugar. Place the cookies 2 inches apart on the baking sheet. Bake for 11 to 12 minutes - the edges will be set but the center will look under-baked, which is what we want. Note - The cookies will get their signature crinkle in the last 2 to 3 minutes of baking. If the cookies look like they aren't spreading much by minute 9, remove the baking sheet from the oven and bang the cookie sheet on the counter to start the spread, then return to the oven to finish baking.
- Cool the cookies on the baking sheet set on a wire cooling rack for 5 minutes. Then transfer the cookies to the rack to cool completely.
- The cookies will last up to 1 week covered at room temperature.
Notes
- Serving Size - This is a small batch recipe that can be doubled.
- Yield - The recipe as written will yield 6 cookies using a medium cookie scoop. You can get more or less cookies based on the size cookie scoop you use.
- Dough Texture - The dough will be slightly sticky and thick.
- Chill the Dough - With a stickier dough, we want it to chill to make it easier to roll in the sugar, and so the cookies don't spread too much.
- Cocoa Powder - I prefer Dutch process cocoa for its rich flavor, and it is less acidic. If you prefer natural cocoa, you will want to swap the baking powder with baking soda to balance the acidity in the cocoa.
- Double Sugar Coating - Rolling the cookie dough first in the granulated sugar will keep the powdered sugar from melting into the cookies.
- Flavoring the Cookies - Swapping the chocolate chips with white chocolate chips would be tasty. You can also add 1/4 teaspoon of peppermint extract.
- Freezing Cookie Dough - This cookie dough can be frozen for up to 3 months. I recommend rolling the cookies into dough balls - do not coat in the sugars - then place in a freezer bag. Thaw the refrigerator, then roll in the sugars before baking.
- Freezing Baked Cookies - Baked cookies can be frozen for up to 3 months. Place in a freezer bag, and thaw at room temperature.
Nutrition
Calories: 167kcal | Carbohydrates: 23g | Protein: 2g | Fat: 8g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 41mg | Sodium: 120mg | Potassium: 98mg | Fiber: 2g | Sugar: 15g | Vitamin A: 161IU | Calcium: 28mg | Iron: 1mg