For some reason, these chocolate crinkle cookies were not in my mom’s cookbook. She wrote it in 2009 and I think we started including these on our cookie tray after that time so that must be why!
Thankfully I did have this recipe written down and stashed away within the pages of my cookbook. These cookies are super easy and the texture and shape are just fudgey perfection!
In this recipe, you’ll notice that I used avocado oil instead of regular vegetable oil (which is usually soybean or canola). I actually use avocado oil a lot in baking and in everyday cooking. It’s great because it has a high-heating point which makes it perfect for things like baking and stir-frying. And, it has a very mild flavor unlike coconut oil or olive oil. I buy the Chosen Foods brand from Costco. Pretty sure the cost is like $8.99 for a whole liter. This oil is non-GMO and full of healthy fats!
So many of the cookies I’ve been doing lately have been really butter based or have been really sweet and fruity or have nuts, but these are just a basic chewy chocolate cookie. I make a lot of sweet treats with chocolate chips as the chocolate source, but this recipe includes cocoa powder which I think probably gives it a fluffier texture and doesn’t weigh it down so much.
I’d love to try these sometime and incorporate some fun flavors. Sea salt and caramel maybe? Hmmmmm, that gets me thinking of all the fun things I could experiment with!
These are an absolute hit with everyone when I add them to our Christmas cookie platter. I don’t make these often enough. I should work harder on that. 😉
Gluten-Free Chocolate Crinkle Cookies
- 1 ½ Cups Unsweetened Cocoa Powder
- 1 Cup Sugar
- ½ Cup Avocado Oil – or Vegetable Oil
- 2 Eggs
- 1 ½ Cups Gluten-Free Flour Blend – I use Cup4Cup
- ½ Teaspoon Salt
- 1/2 Cup Powdered Sugar – For rolling the cookies in
- Add the cocoa powder, sugar and oil to a mixing bowl. Mix until it's all well-combined.
- Add in the eggs and mix again until everything is well-incorporated.
- Add the flour blend and salt and mix again until a thick batter is formed.
- Refrigerate the dough for at least 3 hours. Since there is so much oil in this batter, it needs to firm up.
- When the dough is firmed up, scoop the dough into 1-inch balls. I like to use my medium sized cookie scoop from OXO. Roll the dough balls in the powdered sugar and then place on a parchment paper lined cookie sheet. Bake for about 12 minutes until they are set.
- Remove from oven and transfer to a cooling rack.
- This recipe works best when I refrigerated the dough first. Because of the oil that is in these, it helps the balls to keep their shape.
- Make sure to get A LOT of powdered sugar on these before they go in the oven. That will make the crinkles really stand out!
Remember to PIN this recipe for gluten-free chocolate crinkle cookies so you can make them yourself!