Gluten-Free Chocolate Crinkle Cookies

Hi Friends,  Do you love chocolate? Is there such a thing as too much? Test the limits with this Chocolate Crinkle Cookie and let me know what you think! I’ve been searching for a great version of this for years and I finally found it! I love how this recipe from Sally’s Baking Addiction has cocoa powder and chocolate chips which is just what was needed to bring this bake to new chocolate heights! I added tapioca starch and sweet rice flour to give it fudginess. A bit of xanthan gum helps give it the chew and cohesiveness of wheat. The addition of coffee and brown sugar gives this cookie a well-rounded flavor. I hope you decide to try this one because it is a must-bake for all chocolate lovers! -Carolyn

Chocolate Crinkle Cookies

Adapted from Sally’s Baking Addiction recipe for Double Chocolate Crinkle Cookies

Dry Ingredients

1 cup minus 1 tablespoon Cup4Cup gluten-free multipurpose flour

½ cup plus 2 tablespoons unsweetened cocoa powder

1 tablespoon tapioca starch

1½ teaspoon Koda Farms Sweet Rice Flour

1 teaspoon baking soda, crush any lumps before adding

½ teaspoon xanthan gum

⅛ teaspoon salt

Wet ingredients

½ cup butter softened

½ cup granulated sugar

½ cup brown sugar

1 large egg

1 teaspoon strong coffee or vanilla extract

1 cup semisweet chocolate chips

Sugar for rolling

Granulated sugar in a small bowl

Powdered sugar in a small bowl

*This dough should be chilled overnight or at least a few hours for ease of handling.*

In a medium-sized mixing bowl, use a whisk to combine flour, cocoa powder, tapioca starch, sweet rice flour, baking soda, xanthan gum, and salt. Set aside.

In a large bowl, mix softened butter and sugar until light and well creamed. Scrape down the bowl as needed. Add eggs, vanilla and mix well. Add dry ingredients to wet and mix at low speed until the dry is incorporated. Add chocolate chips and mix a few minutes longer to get a cohesive mass of dough. The mixture will be very thick and may need to be mixed by hand. Cover and cool in the refrigerator for a few hours or overnight.

Preheat the oven to 350 degrees. Line a large baking sheet with a silicone mat or parchment paper. Take the dough out of the refrigerator and let sit for about 15 minutes before cooking. Scoop dough into chunks about 1½  tablespoons in volume. Roll between your palms to make a round ball.  Next, roll in granulated sugar and then roll to generously coat in powdered sugar. Place a few inches apart on the baking sheet. Bake for 11-14 minutes or until cookies are puffy in the middle and set on the outside. If cookies do not spread much by the time they are baked, about 9 minutes, bang the cookie sheet on the counter to tamp them down and then complete the remainder of cooking. Cookies will become more firm as they cool. Let cookies rest for five minutes on the cookie sheet and then transfer to a rack until cool. Cookies are best eaten within a day or two. For longer storage, it’s best to refrigerate or freeze. Enjoy!

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