Gluten-Free Chocolate Crinkle Cookies | Anything But Ramen

Anything But Ramen

Name: Gluten-Free Chocolate Crinkle Cookies
Prep time: 20 min
Cook time: 12 min
Total time: 32 min
Yield: 24
Cuisine: American
Ingredients: Bob's Red Mill Dark Rye Flour, Organic; Sugar In The Raw Cane Sugar, Turbinado; Land O Lakes Butter, with Olive Oil & Sea Salt; Swerve Confectioners; Morton Iodized Salt, 26 Ounce; Value Corner Vanilla Flavor, Imitation; Arm & Hammer Fridge-N-Freezer Baking Soda; Reich Family Kitchen Cocoa Bombs; SIGNATURE SELECTS Baking Powder, Double Acting; Crunch Easter Flatback Egg

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Gluten-Free Chocolate Crinkle Cookies

Serves 2420 mins prep12 mins cook

One of my favorite cookies during the holiday season are CRINKLE COOKIES. These chocolate gems remind me of my childhood so much. I tried them with 1:1 gluten free flour and they taste just as good! Important note: in order to get this puff like shape, these have to chill in the fridge for at least 1-2 hours or overnight.

0 servings

What you need

cup flour

cup cane sugar

Land O Lakes Butter, with Olive Oil & Sea Salt

cup butter

cup confectioners sugar

pinch salt

tsp vanilla extract

Arm & Hammer Fridge-N-Freezer Baking Soda

tsp baking soda

cup cocoa powder

SIGNATURE SELECTS Baking Powder, Double Acting

tsp baking powder

egg

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Instructions

In a large bowl, whisk the flour, cocoa powder, baking powder, baking soda, and salt. Set aside. In a separate bowl, add the butter and sugar and beat with a hand mixer for 1-2 minutes until fluffy. Then, add the eggs and vanilla and beat again. Slowly mix in the dry ingredients. Cover and refrigerate the dough for at least 2 hours. Preheat oven to 350°F. Line a baking sheet with parchment paper. Roll a little over a tablespoon-size of dough in the confectioners sugar. Bake for 11-12 minutes and let cool on the baking sheet for about 2-3 minutes.

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