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The holidays always mean cookies to me, so it’s the perfect time to share my family recipe for these favorite gluten free Chocolate Crinkle Cookies. They’re light light puffs of chocolate coated like winter snow with powdered sugar. What’s not to like?
Even better, this recipe is super easy. No fancy tools required — you don’t even have to make them pretty before they bake! Made with my smooth and silky gfJules Gluten Free All Purpose Flour, there’s no grit or denseness to these treasures — just perfect balls of chocolately deliciousness you’d be proud to serve any friend or neighbor without mentioning they were gluten free.
Just scoop the dough, drop in confectioner’s sugar, and bake, or you can form the balls neatly first – your choice. Either way, the dough doesn’t even need to be refrigerated, you don’t need a mixer and there’s nothing fussy about the recipe.
They “crackle” as they bake, so even ill-formed balls of dough look professionally designed. They’re just begging to be on your holiday cookie tray!
You could be enjoying these pretty chocolate gems in less than 30 minutes, so what’s stopping you?Print
Preheat oven to 375° F.
Melt butter and chocolate in two microwave-safe bowls or together using a double boiler and stirring every 30 seconds. Once melted, set each aside to cool (you may refrigerate the bowls for a few minutes to accelerate cooling but don’t let the butter or chocolate set again).
In a large bowl, stir to combine sugar, eggs and vanilla. Add the melted butter and melted chocolate – whisk together until smooth.
In a separate bowl, whisk together gfJules Flour, baking powder and baking soda. Slowly stir into chocolate bowl to mix. The dough will become too thick for a whisk, so switch to a wooden spoon or use the paddle attachment on a stand mixer.
Line baking sheets with parchment paper.
Scoop dough into 1-inch balls, rolling between your palms to smooth, then rolling in powdered sugar to coat all over. Place each on lined baking trays, leaving 1 ½ inches between them to allow for some spread.
Bake for 9-10 minutes or until the cracks do not look shiny and wet.
Remove to cool on wire racks.