Gluten Free Chocolate Crinkle Cookies

Total time1 hr 32 min

Prep time20 min

Cook time12 min

These deep-chocolate cookies get their signature crackled look from a generous roll in powdered sugar before baking, which contrasts beautifully against the rich cocoa dough underneath. A quick flax egg and a chilled, spatula-folded dough keep the texture soft and fudgy in the middle while the edges set into that classic crinkle shell. Cocoa powder, vanilla, and a touch of oil give these an intensely chocolatey flavor without being heavy, and rolling the portions by hand means no special equipment is needed. Once baked, the centers stay slightly gooey while the sugar coating crisps up into a delicate, crackly crust. This one's an easy addition to a gluten free cookie lineup, especially for holiday trays or bake sales where you want something that looks impressive but comes together simply.

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Ingredients

24 servings

For the flax egg

For the dough

1 cup all-purpose flour
Chef's tip
Choose a gluten-free baking blend labeled 1:1 or cup-for-cup and use the same amount. Almond and coconut flour won't work the same way.
½ cup unsweetened cocoa powder
1 tsp baking powder
¼ tsp baking soda
¼ tsp salt
1 cup granulated sugar
⅓ cup vegetable oil
1 tsp vanilla extract
2 tbsp milk

For rolling

½ cup powdered sugar

Instructions

1
Stir together the ground flaxseed and water in a small bowl until combined, then set aside for 5 minutes until the mixture thickens to a gel-like consistency.
2
Whisk together the flour, cocoa powder, baking powder, baking soda, and salt in a medium bowl until evenly combined.

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