Description
Decadent gluten-free and dairy-free chocolate crinkle cookies with a fudgy center and a crackled powdered-sugar coating.
Ingredients
Scale
- 3/4 cup avocado oil (or another neutral oil)
- 1 cup unsweetened Dutch-processed cocoa powder
- 1 1/2 cups cane sugar
- 4 large eggs
- 2 teaspoons vanilla extract
- 1/2 teaspoon salt
- 2 teaspoons baking powder
- 1 3/4 cups gluten free measure-for-measure flour
- 1 cup powdered sugar (or more, if needed)
Instructions
- In a large bowl, combine the avocado oil, cocoa powder, and cane sugar until well-combined.
- Add the eggs one at a time, mixing briefly after each addition.
- Add the vanilla extract and stir to combine.
- Add the salt, baking powder, and gluten-free flour, stirring until just combined.
- Cover the bowl and chill the dough for 3–4 hours (or overnight).
- Preheat oven to 350°F (175°C) and line a baking sheet with parchment.
- Form dough into 1-inch balls and roll in powdered sugar.
- Place dough balls on the prepared baking sheet, leaving about 2 inches apart.
- Bake for 8–10 minutes, allowing cookies to cool on the baking sheet for 2–3 minutes before transferring to a cooling rack.
- Store in an airtight container at room temperature or freeze for up to 2–3 months.
Notes
These cookies are gluten-free and dairy-free. Do not skip the chilling step for the best results.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 182
- Sugar: 17.5g
- Sodium: 50mg
- Fat: 8.5g
- Saturated Fat: 2.5g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 26.5g
- Fiber: 1.7g
- Protein: 2.5g
- Cholesterol: 0mg