Chocolate Crinkle Cookies

Before we get to the gluten free chocolate crinkle cookies, let us go back in time. 10 years ago, exactly 10 years ago, I was a twenty year old who loved gluten. Gluten was my everything. Baguette, croissants, pasta, pastries, you name it. Montreal has it all. When the diagnosis came in that I could no longer eat gluten my heart shattered. “What will I do about bread, and pasta, and desserts? HOW WILL I MANAGE AT CHRISTMAS?” are just a few of the thoughts that swirled through my mind. Ten years later, I have finally figured out how to make gluten free cookies not only good, but awesome. This is one of those recipes. Behold gluten free chocolate crinkle cookies.

What will you need for your gluten free chocolate crinkle cookies?

1. 1 cup gluten free flour (find a 1:1 flour)
2. 2/3 cup unsweetened natural cocoa powder
3. 1 tsp baking soda
4. 1/8 teaspoon salt
5. 1 stick ( 8 tbsp) unsalted butter (softened to room temperature)
6. 1/2 cup granulated sugar
7. 1/2 cup light brown sugar
8. 1 large egg
9. 1 tsp vanilla extract
10. 1 cup milk chocolate chip
11. Granulated Sugar (for coating)
12. Powdered Sugar (for coating)

How do you make them?

1. You are going to want to whisk the flour, cocoa, baking soda and salt together in a bowl and set it aside.
2. In a bowl using a hand-mixer or using your stand-mixer (I adore my mixer, you can find it here) with the paddle attachment. Cream together your butter and sugars on a medium high speed until it is fluffy and you are tempted to eat it. Then add your egg and add vanilla. Beat them on high speed. Make sure to scrape down the sides of your bowl as you go.
3. Slowly (on a low speed) add the dry ingredients to your mixer. Mix until they are combined. Add your chocolate chips to the mix.
4. Cover the dough for at least 2 hours and chill it in your fridge.
5. Remove your cookie dough from the fridge and allow it to sit for 15 minutes.
6. Preheat your oven to 350°F. Line your baking sheets with parchment paper or baking mats, your choice!
7. Scoop the cookie dough from the bowl with a cookie scoop (the one I use is listed here). Scoop and roll the balls and roll each in granulated sugar and then in the confectioner’s sugar. Place them a few inches apart of the baking sheet.
8. Bake the cookies for 11-13 minutes. If they haven’t started to spread by minute 9, then remove them from the oven and lightly bang the cookie sheet on the counter or floor 2-3x. It will help them start to spread. Put them back in the oven and bake for a few more minutes.
9. Take the cookies out from the oven and allow them to cool on the sheet for 10 minutes. Transfer them to a wire rack then to cool completely.

Why should you make these?

Oh my goodness, well, why shouldn’t you make these? They are absolutely delicious. They are so gooey and chocolatey that you will want to eat all of them in one sitting. They are good all year, not just for the holidays (even though they do shine around Christmas time). One of the best things? These cookies will keep for around 10 days on the counter or in the fridge. You can also freeze them! Let them cool completely, place in a container with parchment paper between the layers. They can stay in your freezer for up to 3 months. Let me know if you make them. I hope you love them as much as I do!

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