Too words to describe this recipe for Gluten Free Chocolate Crinkle Cookies: Chewy & Chocolate!
As the song goes..It’s The Most Wonderful Time of The Year! Christmas is only a few short weeks away and I am so excited for this Christmas Season. For the first time in over a decade I’ll be having a White Christmas, and as they say, all the songs make sense. Haha.
And even though I’ll be far from the sunny Trinidad this year for Christmas, I’m keeping up with my baking traditions and cookies are at the top of the list! But instead of sticking to my usual sugar cookies, butter cookies and chocolate chip, I’m shaking things up and making cookies that are perfect for this chilly weather that we’re having here in Canada. And I can’t think of a better cookie to kick things off than Gluten Free Chocolate Crinkle Cookies.
These cookies are soooooo good, and I haven’t had them since my diagnosis. So this year I decided it was time to tackle them and the results were phenomenal. A perfectly chewy chocolate cookie, with a powdered sugar outside, there’s just nothing like it and it’s a chocolate lovers dream.
At first I wasn’t sure these cookies would work gluten free, because what makes these cookie crinkle cookies, is the look they get during the baking process when they flatten out and crack on the tops, leaving crinkles in the cookies and spaces revealing the dark chocolate center with the stark white of the powdered sugar, and we weren’t sure we could achieve this with gluten free flours. But I am proud to say that we did, and the cookies are a delightful Christmas treat, reminiscent of the snow outside on the ground.
As with regular baked goods, there are a few things that you need to keep in mind when making these cookies.
Gluten Free Flour:We made these cookies with a Homemade Blend as well as Bob’s Red Mill 1:1 Baking flour with great results. It must be a 1:1 baking blend as the blends that contain beans gave the cookies a funny taste and didn’t bake as nice.
Chilling: The key to these cookies baking with the crinkle is the chilling time. They need to be chilled for at least 3 hours. This allows the dough to absorb moisture and makes it easier to roll and coat in powdered sugar.
Oil: Usually I like to substitute regular vegetable oil for coconut oil in my baked goods, but because of the chilling time, coconut oil isn’t the best oil to use here. When it chills it become too hard to scoop and form the balls. My choice of oil here is grapeseed oil.
Sugars: We used a combination of white and brown sugar here which gives a nice chewy cookie, but you could use all white sugar if that is what you have on hand.
Coating: I coated these cookies in powdered sugar alone, but while researching this recipe I saw a lot of comments about the sugar absorbing into the cookie and thus the white wasn’t as prominent. If you think you might have this problem, a tip I saw was to first roll it in a light layer of white sugar then powdered sugar.