Happy Easter everyone! This year Easter is quite different than any other Easter I’ve celebrated. We’re spending more time indoors and baking a lot more than I should like these Gluten Free Coffee Crinkle Cookies. Soft chewy and a punch of coffee, these are yummy and easy too!
I love crinkle cookies, with their soft chewy texture when I made my first batch of gluten free Chocolate Crinkle Cookies last Christmas, they quickly became my go to cookie when I wanted a rich chocolate treat.
With the global pandemic of COVID-19, we’re stuck indoors more than we’re used too, so when it was time to make an Easter treat, I thought why not take my favorite cookie and give it a grown up twist. And that is how this recipe for Gluten Free Coffee Crinkle Cookies were born.
A moist, chewy and delicious cookie with a punch of coffee and rich chocolate flavor, these are the perfect Easter treat for the grownups while the kiddos hunt for chocolate eggs.
Plus they are super easy and quick to make. The only wait time is when they have to chill…which is a crucial step so make sure and don’t skip it!
- 1/2 cup white sugar
- 1/2 cup brown sugar
- 1/4 cup coconut oil, melted
- 1 teaspoon vanilla
- 1/2 teaspoon coffee essence (optional)
- 1/2 cup cocoa powder, unsweetened
- 1 tablespoon instant coffee
- 2 eggs
- 1 cup GF 1:1 Baking Flour
- 1 teaspoon GF baking powder
- 1/4 teaspoon salt
- 1/2 cup chocolate chips
- 1/2 cup to 1 cup powdered sugar
- In large bowl whisk together sugars, oil and vanilla until well mixed. Add eggs, one at a time mixing until just blended.
- Next stir in cocoa powder, GF flour, baking powder, coffee and salt until just combined, then fold in 1/2 cup chocolate chips. Cover and chill for at least 3 hours to overnight.
- When you're ready to bake, remove from fridge and preheat oven to 350°F. Line 2 baking sheets with parchment paper or silicone mats.
- Add the powdered sugar to a bowl. Using a tablespoon measure, scoop a little of the cookie dough and roll it quickly in your hands to form a ball.
- Add the balls to the bowl with the powdered sugar and roll around to coat completely.
- Place coated cookie balls on prepared baking sheet about 2 inches apart. Bake for 15 - 20 minutes depending on the size of your cookies. (Cookies start to smell when they are almost done, but you can also press one gently and if there is very little indentation form your finger they are done.
- Remove finshed cookies fron the oven and let cool on baking sheet slightly before placing on a cooling rack to cool completely before serving.x