Rolled in powdered sugar, these Fudgy Gluten Free Chocolate Crinkle Cookies are crisp on the outside and soft and chewy on the inside. Who says you can only bake these at Christmas?
These gluten free Chocolate Crinkle Cookies, or Snowballs as some people call them, are perfectly proportioned to satisfy your chocolate craving.
A rich, chewy, almost brownie-like cookie coated in white-as-snow icing sugar. They are so pretty on holiday cookie trays, but don’t cost a lot to make, which is another thing that I love.
Starting around the beginning of December, I like to bake batches of cookies and hide them in the freezer. That way when we need to bring treats somewhere during the holidays, I can put together a tray with a variety of cookies.
Is anything more pretty than a variety of gluten free Christmas cookies on one plate? I don’t think so. I love being able to chose my favorites, and these Chocolate Crinkle Cookies never last long.
Like I mentioned, these gluten free Chocolate Crinkle Cookies freeze beautifully. Just seal in an air-tight container and take out what you need about 30 minutes before serving. This gives the cookies a chance to defrost.
When you’re baking these cookies, be sure to refrigerate the dough. A couple of hours, or overnight if possible, will make the dough easier to work with. If you don’t do this, the dough will be way too sticky to scoop. Trust me. Plan ahead.
More make-ahead treats to add to Christmas trays with these Gluten Free Chocolate Crinkle Cookies:
- Gluten Free Maple Butter Tarts
- Gluten Free Gingerbread Cookies
- Gluten Free Rolled Sugar Cookies
- Gluten Free White Chocolate and Cranberry Cookies
- Easy Salted Butterscotch Truffles
- Sugar Free Vanilla Macaroons
- Gluten Free Chocolate Caramel Pretzel Bark
Fudgy Gluten Free Chocolate Crinkle Cookies Recipe:
- 1/2 cup unsweetened cocoa powder
- 1 cup granulated sugar
- 1/4 cup vegetable oil
- 2 large eggs
- 1 1/2 teaspoons pure vanilla extract
- 1/3 cup brown rice flour
- 1/3 cup sorghum flour
- 1/3 cup tapioca starch
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 teaspoon xanthan gum
- 1/2 cup confectioners' (icing) sugar (for rolling the cookies in)
- In a medium mixing bowl, whisk together the cocoa powder, sugar, and oil. Add the eggs and vanilla, and whisk until incorporated.
- In a separate bowl, whisk together the brown rice flour, sorghum flour, tapioca starch, baking powder, salt and xanthan gum.
- Stir the wet ingredients into the dry ingredients, and mix just to incorporate (a stand mixer or hand mixer works well for this).
- Cover with plastic wrap and refrigerate for 3 hours, or if you have time, overnight.
- When you are ready to bake, preheat the oven to 350 degrees F. Line your baking sheets with parchment paper, and set aside.
- Place the confections' sugar (icing sugar) in a small, shallow bowl.
- Scoop about 1 tablespoon of the cookie into the confectioners' sugar (I use my small cookie scoop for this), and roll around to coat completely. Roll the dough into a nice ball and place on the prepared baking sheets, about 2-inches apart.
- Bake in preheated oven for 10 minutes. Allow to sit on the pan for 5 minutes before transferring to a wire cooling rack.
- Once cookies are completely cooled, store in an air-tight container.
These gluten free Chocolate Crinkle Cookies freeze beautifully. Just seal in an air-tight container and take out what you need about 30 minutes before serving. This gives the cookies a chance to defrost.
Images and recipe updated November 2018.