How To Make Gluten-Free Double Chocolate Crinkle Cookies.
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!
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! 😊