December 18, 2024

Chocolate Crinkle Cookies (gluten free & dairy free)

My chocolate crinkle cookies are a delicious cross between a cookie and a brownie, covered in icing sugar which creates a lovely crackly effect once baked. They are so easy to make, gluten free, dairy free and taste amazing. If you do make this recipe I’d love to see, don’t forget to tag me in your photos over on social media.

Frequently Asked Questions

Which flour do you use to make the brownies? 

For this recipe, and the majority of my bakes, I use the FREEE Gluten Free Plain Flour which works really well in gluten free baking. I also add xanthan gum as this helps to bind the cookies together and prevents them from crumbling.

How long will the cookies last?

The cookies will last for around 4 days in an airtight container, however are always best eaten on the first day.

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Chocolate Crinkle Cookies

Prep Time15 minutes
Cook Time10 minutes
Servings: 10 cookies

Ingredients

  • 65 g cocoa powder
  • 200 g caster sugar
  • 65 ml vegetable oil
  • 2 large eggs
  • 180 g gluten free plain flour
  • 1/4 tsp xanthan gum
  • 1 tsp baking powder
  • 50 g icing sugar

Instructions

  • Add the cocoa powder, caster sugar and vegetable oil to a large mixing bowl and mix well until everything is combined.
  • Add the 2 eggs and mix until fully incorporated. Add the flour, xanthan gum and baking powder and mix again.
  • Place the mixture in the fridge for atleast 1 hour to chill. Meanwhile preheat your oven to 180C and line 2 baking trays with baking paper.
  • After an hour remove the mixture from the fridge and roll into 10 equal sized balls. Dip each ball into the icing sugar until fully covered and place on the baking trays.
  • Bake in the oven for 10 minutes, they will continue to firm up once removed from the oven.

I absolutely love seeing what you’ve created, so if you do make this recipe (or any other recipe from my website) don’t forget to tag me over on my social media pages @glutenfreealice and use the hashtag #glutenfreealice

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