Gluten Free Chocolate Crinkle Cookies (Edit recipe)

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Fudgy Gluten-free Chocolate Crinkle Cookies. The perfect soft chocolate cookie to make for Christmas season, special events or when a cookie craving hits.

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Original Recipe

PREP TIME

10 minutes

COOK TIME

12 minutes

INGREDIENTS

11

Serves: 20-24

Ingredients

1/2 cup Avocado Oil
1 1/4 cup Granulated White Sugar, divided
2 Eggs
1 Egg Yolk
2 tsp Vanilla Extract
1/2 cup Cocoa Powder
1/2 tsp Espresso Powder, optional
1/2 tsp Baking Soda
1/2 tsp Sea Salt
1 1/3 cups Brown Rice Flour
1/2 cup Powdered Sugar

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Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

In a large bowl whisk together the avocado oil and 1 cup of sugar and then add the eggs + egg yolk one at a time. Then add vanilla and whisk to combine.
Combine the cocoa powder, espresso powder, baking soda, salt and flour to a bowl and whisk to combine. Pour the dry ingredients in to the wet and mix. The batter will be thick and fudgy.
Cover and place in the refrigerator to chill for a minimum of one hour and up to one day.
Preheat oven to 350 and line the inside of a baking sheet with parchment paper.
Put the remaining ¼ cup granulated sugar on a plate and the powdered sugar on another.
Scoop a large tablespoon of batter out and roll into a ball. Roll the crinkle cookie in granulated sugar and then in the powdered sugar and place on the baking sheet. Space the cookies a few inches apart and repeat with remaining dough. Bake for 10-12 minutes and then move to a cooling rack.
Repeat with remaining dough

Notes

I prefer to use Anthony's Brown Rice flour

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	175
Fat:	6 g
Carbohydrates:	27 g
Protein:	2 g
Cholesterol:	0 g
Sodium:	90 mg
Fiber:	3 g
Sugars:	15 g
Sugar Alcohol:	0 g
Calculated for total recipe.