GF Double Chocolate Crinkle Cookies

Yield 24 cookies

Author Clara Cavalli-Chiappardi

Prep time

15 Min

Cook time

10 Min

Inactive time

2 Hour

Total time

2 H & 25 M

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Gluten Free Double Chocolate Crinkle Cookies

This gluten free version of the holiday classic, chocolate crinkle cookie is delicious with an extra punch of chocolate in every bite. Vegan version is also available see notes.

Ingredients

• Dry Ingredients:
• 2/3 cup pure organic cocoa powder
• 1/2 cup sweet white rice flour
• 1/2 cup sorghum flour
• 1/3 cup tapioca flour
• 1/2 tsp sea salt
• 1 tsp baking soda
• Wet Ingredients:
• 1 stick unsalted butter (softened)
• 1/2 cup granulated sugar
• 1/2 cup brown sugar
• 1 egg
• 1 tps vanilla extract
• Add In:
• 1 cup chocolate chips
• Sugar Coating:
• 1 cup powdered sugar sifted
• 3 tsp granulated sugar

Instructions

1. Preheat Oven 350F degrees
2. Line 2 baking sheets with parchment paper
3. Whisk all the DRY INGREDIENTS in a medium bowl.
4. In large mixer bowl mix add all the WET INGREDIENTS and mix at medium to high speed until it becomes a light fluffy mixture.
5. Reduce mixer to slow speed and gradually add all the DRY INGREDIENTS until well blended.
6. Fold in the chocolate chips
7. Place dough in fridge for 2-3 hours
8. SUGAR COATING, in a shallow bowl or plate mix the powdered sugar with granulated sugar
9. Remove dough from fridge and roll into balls.
10. Rolls balls in sugar mixture and place on baking sheets
11. Bake at 350F degrees for 10 min.
12. Cool on wire rack enjoy!

Notes

VEGAN VERSION:

Butter substitute: vegan butter or vegetable shortening for the butter

Egg substitute: Mix 1 tbsp of flax seed with 3 tbsp water in small bowl, let sit until gel forms.