Get your holiday baking on!  Make your Christmas cookie tray shine with these Gluten-free Chocolate Crinkle Cookies.  A Christmas crinkle cookie recipe turned gluten-free.

Pass the cookie tray, please

Are you gearing up for all the holiday baking to begin?  We sure are here at our house!  We have our pantry stocked with our favorite gluten-free flour, cassava flour, avocado oil, chocolate chips, cocoa, and everything else needed for baking up amazing Christmas cookies!  If you’re making your Christmas cookie list, be sure to add these Gluten-free Chocolate Crinkle Cookies.

A classic crinkle cookie recipe made gluten-free

We all grew up with the classic crinkle cookie all dusted in powdered sugar, right?  Nothing beats a soft and chewy chocolate cookie with the perfect cracked top and enough powdered sugar to leave your lips white after each bite.  Well, we’re bringing the classic cookie recipe back only making them gluten-free!  Believe me when I say these chocolate crinkle cookies are just as unbelievably delicious as what you remember from your childhood.  They’re soft and chewy, deliciously chocolaty, and being dusted in powdered sugar, your lips will be left with white markings after each bite.

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Ingredients:

Egg –

Cane sugar – I love this brand from Aldi (budget-friendly), but any cane sugar you have on hand will work

Chocolate chips – I love this dairy-free mini chocolate chip but use your favorite chocolate chip

Butter – choose a dairy-free butter that melts nicely

Vanilla extract – this brand is great for its ingredient list and it’s easily found in most grocery stores

Gluten-free flour blend – this is hands down my favorite brand.  The blend of flours works perfectly for baking and the texture always comes out perfect.  

Cocoa – this is a great one but any budget-friendly cocoa will work just fine. Cacao powder also works great in this recipe.

Baking soda – 

Sea salt – this one is my favorite for taste, but use what you have on hand

Powdered sugar – any powdered sugar will work, if you’re looking for something definitely try an organic powdered sugar

How to make them

In a small saucepan over low heat, add the dairy-free butter and dairy-free chocolate chips.  Melt them together, stirring constantly to avoid burning the chocolate.  Once melted, set aside and let cool slightly.

In a mixing bowl, add the egg and cane sugar, and cream together.  Add the melted chocolate/butter mixture and vanilla extract.  Stir until thick and creamy.

Add the gluten-free flour blend, baking soda, and sea salt.  Sift in the cocoa.  Stir together.  The dough should be sticky and thick.  

Cover the bowl with a towel or saran wrap and place in the fridge to chill.  About 30 minutes.

Preheat the oven to 350 degrees.  Line two baking sheets with parchment paper and set aside.

Place the powdered sugar in a shallow bowl.

Remove the chilled dough from the fridge and begin scooping out a small amount (about 2 tablespoons), roll into a ball, drop into the bowl of powdered sugar, roll the dough to evenly (and lightly) coat, then place on the prepared baking sheet.  Slightly flatten the dough ball into a round cookie shape.

Bake for 10-12 minutes, or until the cookie has begun to ‘crack’ on top and the bottom is light golden brown.

Remove from the oven and let cool before removing from the baking sheet.

How to store the cookies

After the cookies are completely cooked, place them in an airtight container.  Keep them in the pantry for up to 5 days.

Are they freezer-friendly?

You bet they are!  These chocolate crinkle cookies are very freezer-friendly.  Growing up we always had an ice-cream bucket full of Christmas cookies in the deep freezer ready for all the extended family Christmas gatherings.  So to freeze, cool the cookies completely, then place in a freezer-friendly container (or ice-cream bucket) and freeze for up to 3 months.  Remove the desired amount of cookies from the freezer the night before serving.

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