Chocolate Crinkle Cookies (Gluten and Dairy Free)

Thanksgiving is over, and now it’s time to move on to my favorite holiday season- Christmas! My favorite decoration are the homemade gingerbread houses, which we’re making this weekend. So, until those are ready, I have some Christmastime chocolate crinkle cookies to hold you over.

Chocolate Crinkle Cookies (Gluten and Dairy Free)

Chocolate Crinkle Cookies!

While they’re great warm right after the oven, I still love them when they cool. They truly “crinkle” in your mouth. You’ll first bite through a light crunch to a soft chocolatey middle. The perfect combination of textures.

Chocolate Crinkle Cookies (Gluten and Dairy Free)

Like a brownie inside!

I honestly cannot resist these pieces of chocolatey goodness wrapped in powdered sugar. I even took one out of the cookie jar for breakfast this morning, or at least for a pre-breakfast treat!

So, without further ado, let’s bring on the recipe!

Chocolate Crinkle Cookies (GF & DF)*

Allergens: Contains Egg.

Ingredients

  • 1 Cup of Wholesome Cup-4-Cup Flour Mix (Note that the other all purpose flour mix by Cup-4-Cup is NOT dairy free.)
  • 1 tsp. Baking Powder
  • ¼ tsp. Kosher Salt
  • ¼ cup Vegetable Oil
  • 1 cup of Dairy Free Chocolate Chips
  • 1 cup Sugar, divided into ½ cups
  • 2 tsp. Vanilla Extract
  • 2 Large Eggs
  • ½ cup Powdered Sugar

Procedure

  1. Whisk the flour, baking powder, and salt together.

    Chocolate Crinkle Cookies (Gluten and Dairy Free)

    Sorry, there was a filter on my phone for these pictures! :)

  2. Melt the chocolate. In a separate bowl, combine the oil, melted chocolate, ½ cup of sugar, and vanilla. Add the eggs 1 at a time.

    Chocolate Crinkle Cookies (Gluten and Dairy Free)

    Mix it up!

  3. Add the flour mixture to the bowl of wet ingredients. Cover in Saran Wrap and refrigerate for at least 2 hours.
    Chocolate Crinkle Cookies (Gluten and Dairy Free)

    It’ll thicken right up!

    Chocolate Crinkle Cookies (Gluten and Dairy Free)

    Time for the Fridge!

  4. Preheat oven to 350 F. Line baking sheets with parchment paper or grease thoroughly.
  5. Now, it’s time to dip the cookies! In one bowl, pour the remaining ½ cup of sugar. And in a second bowl add powdered sugar.
  6. Roll the chilled cookie dough into 1-inch balls. Then roll in the sugar, followed by the powdered sugar.
    Chocolate Crinkle Cookies (Gluten and Dairy Free)

    First, the sugar.

    Chocolate Crinkle Cookies (Gluten and Dairy Free)

    Then, the powdered sugar.

  7. Place the sugar coated balls on the baking sheet, approximately 2 inches apart. Bake for 10-12 minutes and be sure to rotate the pan at 5-6 minutes so they cook evenly.

    Chocolate Crinkle Cookies (Gluten and Dairy Free)

    Ready for the oven!

  8. Take out and enjoy!

    Chocolate Crinkle Cookies (Gluten and Dairy Free)

    Plenty to share! This recipe makes approximately 36 cookies. 

*Recipe from Gluten Free Holiday Edition, p. 120

Of course, I’m bringing this dish to my favorite party in the blogosphere- Fiesta Friday!  Thank you so much to this week’s co-hosts. What’s your favorite cookie to enjoy during the holiday season?!

Happy Friday, and have a wonderful weekend!

16 Comments

  1. Angie November 27, 2015
    • Kaila November 27, 2015
  2. Hilda November 27, 2015
    • Kaila November 27, 2015
  3. arlene@arl's world November 27, 2015
    • Kaila November 27, 2015
  4. Jhuls November 27, 2015
    • Kaila November 27, 2015
  5. Judi Graber November 28, 2015
    • kaila.a.ryan@gmail.com November 29, 2015
  6. Suchitra November 29, 2015
    • Kaila November 29, 2015
  7. Stef December 2, 2015
  8. Peg January 22, 2016
    • kaila.a.ryan@gmail.com January 23, 2016

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