Gluten Free Chocolate Crinkle Cookies Recipe

Gluten Free Chocolate Crinkle Cookies Recipe

Posted on by Donna Joy
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Gluten Free Chocolate Crinkle Cookies are so delicious with a fudgy center with delicate powdered sugar topping, perfectly chewy texture and a family favorite. They are super easy to make, younger kids enjoy joining in to make these yummy cookies. The kitchen cleanup goes fast requiring only one bowl and a spoon for the cookie dough.

Gluten Free Chocolate Crinkle Cookies Recipes

Gluten Free Chocolate Crinkle Cookies Recipe
Donna Joy’s Gluten-Free Chocolate Crinkle Cookies Recipe.

Sharing Donna Joy’s recipe for these rich and satisfying cookies, Gluten-Free Chocolate Crinkle Cookies. Gluten Free Chocolate Crinkle Cookies Recipe is a simple one-bowl, spoon recipe. ♥ enjoy ♥

Donna Joy is sharing her Gluten Free Chocolate Crinkle Cookies Recipe is the same recipe as Donna Joy’s® packaged food. ♥ enjoy ♥

GLUTEN FREE Chocolate Crinkle Cookies

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Gluten Free Chocolate Crinkle Cookies Recipe
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Gluten Free Chocolate Crinkle Cookies Recipe

Recipe by Donna Joy ~ DonnaJoys.comCourse: DessertDifficulty: Easy
Servings

50

servings
Prep time

15

minutes
Baking time

10

minutes

Ingredients

  • 2 cups Sugar

  • 1/2 cup Oil, Canola or vegetable oil,

  • 2 cups Gluten Free Flour, Preferred Donna Joy’s GF Flour-formula on DonnaJoys.com, Bob’s Redmill or other GF flour w/ xanthan gum

  • 1 1/2 tsp Salt

  • 4 eggs

  • 2 tsp Vanilla Extract

  • 4 oz unsweetened chocolate, melted chocolate, cooled

  • 1/2 cup Chocolate Chips (use dairy free if you need it

  • 1 cup Powdered Sugar

Directions

  • Preheat the oven to 350°F, and line two baking sheets with parchment paper. Place the powdered sugar in a wide bowl.
  • In a large bowl, combine sugar and oil.
  • Add melted unsweetened chocolate. Mix well. The chocolate should be warm.
  • Stir in eggs, one at a time and stir until well blended.
  • Stir in vanilla.
  • Add the Gluten Free Flour and salt. Mix until absorbed.
  • Add the Chocolate Chips and stir.
  • Refrigerate the dough for one hour before rolling.
  • Using a rounded teaspoon, scoop out clumps of dough and roll them into 1-inch-sized balls using your hands. Do several at a time and roll them into the powdered sugar.
  • Unused dough can be refrigerated, however, some gluten-free flour used once refrigerated may have to be pushed semi-flattening before you bake.
  • Bake for 10 minutes at 350 degrees

About

  • Donna Joy ~ A retired Entrepeneur, Creator, Business owner, Culinary Artist, Chef & Chief Operating Disruptor. Donna Joy an award-winning pastry chef, culinary artist, restaurant, bakery owner work has been featured in magazines, movies, TV and culinary websites. Donna enjoys sharing her recipes, cake art images on her Sedona Sweet Arts Facebook page ~ enjoy~ ♥ Donna Joy
  • For more recipes, please visit DonnaJoys.com. Have a question or request?  donna@donnajoys.com  ♥ Donna Joy
Sharing Donna Joy's Recipes. ♥ enjoy ♥

Donna Joy retired & is sharing her recipes.
Donna Joy’s® Artisan Handcrafted mixes & packaged food is retired

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