How To Make Gluten-Free Double Chocolate Crinkle Cookies.

Intro

As you can tell from the title of this post, this week, I am sharing my recipe for Gluten-Free Double Chocolate Crinkle Cookies.

I am a big fan of cookies, hence why I have created and shared so many cookie recipes in the site. Chocolate Crinkle cookies are one of my favourite types of cookie of all time. They are so fun to make and taste deliciously chocolatey.

Chocolate crinkle cookies are a treat that can be made throughout the year. However, they are traditionally associated with Christmas and the winter season. The icing sugar really adds to the wintry effect.

In my recipe for the cookies, I like to add extra chocolate pieces to make them even more rich and decadent.

This recipe makes 10 servings. The recipe is gluten-free and vegetarian.

Enjoy! 😊

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Now… drum roll… onto the recipe…. 🙂

Recipe Sheet

How To Make Gluten-Free Double Chocolate Crinkle Cookies.

Gluten Free VIPs

This is my recipe for delicious crinkle cookies. They are double chocolate, as they are cocoa-flavoured plus they contain chocolate pieces. These cookies are great to make over the holidays (or any time that you would like to make them). They are easy to make, and even easier to eat!

Print Recipe Pin Recipe

Prep Time 1 30

Cook Time 15

Total Time 1 45

Course Dessert

Cuisine American

Servings 10

Equipment

2 baking trays
1 hand mixer
1 Ice Cream Scooper/ Spoon
1 Mixing Bowl
1 sieve
1 wooden pick
1 wire rack

Ingredients

¼ tsp of baking powder
65 g of butter
110 g of caster sugar
20 g of cocoa powder
1 egg
130 g of gluten-free all-purpose flour
70 g of gluten-free chocolate pieces
20 ml of soya milk
1 tsp of vanilla extract optional
5 g of icing sugar sprinkle

Instructions

Beat the butter and the caster sugar in a mixing bowl thoroughly, preferably use a hand mixer.
Add the egg, soya milk and vanilla extract (optional) into the mixing bowl and mix well.
Add the cocoa powder, baking soda and flour into mixing bowl. Again make sure these dry ingredients are mixed in.
Add the chocolate pieces to the mixture in the mixing bowl and are distributed well throughout the mixture.
Scoop out the cookie dough using an ice cream scooper/ a large spoon. You should make about 10 small balls of cookie dough. Place these balls onto your baking trays keeping them at least 2 ½ cm apart.
For the best results, refrigerate the dough for about an hour, preferably overnight.
Preheat the oven to 190°C (170°C fan/ gas 5).
Bake in the oven for about 15 minutes.
Check to see if the cookies are fully cooked by placing a wooden pick/ cake tester into the middle of each. If they come out clean, then you are good to go onto the next step!
Let the cookies cool in the baking tray for about 5 minutes and then transfer them to wire rack and leave them until they are fully cooled.
Using a sieve, sprinkle the icing sugar over the cookies.
Enjoy! 😊

Keyword Biscuits, Cookies, Gluten Free, Vegetarian

Ingredients

¼ tsp of baking powder
65g of butter
110g of caster sugar
20g of cocoa powder
1 egg
130g of gluten-free all-purpose flour
70g of gluten-free chocolate pieces
20ml of soya milk
1 tsp of vanilla extract (optional)
5g of icing sugar (sprinkle)

Instructions

Beat the butter and the caster sugar in a mixing bowl thoroughly, preferably use a hand mixer.
Add the egg, soya milk and vanilla extract (optional) into the mixing bowl and mix well.
Add the cocoa powder, baking soda and flour into mixing bowl. Again make sure these dry ingredients are mixed in.
Add the chocolate pieces to the mixture in the mixing bowl and are distributed well throughout the mixture.
Scoop out the cookie dough using an ice cream scooper/ a large spoon. You should make about 10 small balls of cookie dough. Place these balls onto your baking trays keeping them at least 2 ½ cm apart.
For the best results, refrigerate the dough for about an hour, preferably overnight.
Preheat the oven to 190°C (170°C fan/ gas 5).
Bake in the oven for about 15 minutes.
Check to see if the cookies are fully cooked by placing a wooden pick/ cake tester into the middle of each. If they come out clean, then you are good to go onto the next step!
Let the cookies cool in the baking tray for about 5 minutes and then transfer them to wire rack and leave them until they are fully cooled.
Using a sieve, sprinkle the icing sugar over the cookies.
Enjoy! 😊

Tips and Trick

I like to use caster sugar as it is light therefore the cookie dough tends to have a better consistency than heavier sugars. However, if you don’t have/like caster sugar, please use the sugar of your choice (or alternatively a sweetener). Honey is a great natural sweetener, for instance.
In this recipe, I use all-purpose gluten-free flour, though if you want to use another type of gluten-free flour (for example, rice flour), then that would work too.
Use whatever brand of chocolate that you like. If you want to add a bit or (a bit less ☹️) than the 70g that I recommended then that is absolutely up to you.
I tend to use a bar of chocolate then break it up into different pieces. If you would prefer to use chocolate chips, then feel free to do so. It is really up to you the size of the pieces.
I used 5g of icing sugar to decorate my crinkle cookies. If you don’t want the crinkle cookies to be covered in icing sugar, then it is fine to leave them plain.
You don’t have to, but my advice would be to place parchment paper/tin foil over your baking trays to prevent the uncooked cookie dough from getting stuck to the trays. This is a tip that really helps with the tidying-up/ cleaning-up process after baking.
As this is a relatively quick bake, make sure to keep an eye on the time to prevent your cookies from burning!!

Storage

The crinkle cookies can be stored for 2 days when left out at room temperature and stored in an air-tight container. If you store them in a fridge, they can potentially last up to a week.
Additionally, this is just guidance. So, if it looks a bit dodgy, you don’t like the look of it or if it has been out for a while, then unfortunately, I think that is one for the bin. When it comes to cooking and baking a bit of common sense will go a long way. It is always better to be safe than sorry. Additionally, when storing always use an air-tight container, otherwise these times do not apply.

Thank You For Reading! 🙂

Thank you so much for reading my article on How To Make Gluten-Free Double Chocolate Crinkle Cookies. Hopefully, you will give my recipe a try and get to experience what it is like to eat the food of VIPs. Be sure to comment and tell me how the recipe went. Just a reminder that I do also have a Pinterest account, so be sure to give that a like and follow also to make sure that you never miss when Gluten Free VIPs post (but just a reminder that I post every Monday).

If you would like to look at some of my other cookie recipes I have listed the recipes below:

For more Christmas, look at the list below:

Gluten Free VIPs

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