These started as a holiday favourite and quickly became a regular go-to cookie in our house. They’re easy to make, and you likely already have all the ingredients you need in your kitchen. Trust me when I tell you that absolutely nobody will know these are gluten-free or dairy-free, in fact, they taste better than the originals. A little bit of cayenne pepper isn’t enough to give it spice but provides a warm depth of flavour that will have people asking you for your secret recipe. Feel free to share it 🙂
Notes on ingredients
- Make sure your gluten-free all-purpose flour contains xanthan gum. I prefer Bob’s Red Mill 1:1 baking flour or President’s Choice Gluten Free All Purpose Flour.
- I prefer Camino unsweetened cocoa powder for this recipe
- I haven’t tried to make this recipe vegan, but if you try with flax eggs or egg replacer, let me know how it works out! It should be fine – you may notice a more brownie-like texture to the crumb of the cookies.
Gluten-free, Dairy-free Chocolate Crinkle Cookies
Course: Dessert, SnacksCuisine: AmericanDifficulty: Easy20
servings15
minutes10
minutesIngredients
1 cup gluten-free 1:1 all-purpose flour mix
1/2 cup unsweetened cocoa powder
1 tsp gluten-free baking powder
1/4 tsp salt
3/4 cup granulated sugar
2 large eggs (room temperature)
1/4 oil (vegetable, canola or even coconut oil)
1 tsp vanilla extract
3/4 tsp cayenne pepper
1/2 tsp cinnamon
1 cup gluten-free powdered sugar for coating the cookies
Directions
- In a medium bowl, whisk together the flour, cocoa powder, baking powder, salt, cayenne pepper and cinnamon. Set aside.
- In the bowl of your stand mixer, combine your oil and sugar and beat on medium hight until light and fluffy (approx. 2 mins). Add the eggs and vanilla and beat until just combines. Then gradually add in the flour, beat on medium-low speed until combined.
- Form the dough into a large ball and cover in plastic wrap – tightly sealed. Refrigerate for at least 2 hours and up to 24 for the dough is complete chilled.
- Preheat your oven to 350 degrees and line a baking sheet with parchment paper. Fill a small bowl with the the powdered sugar.
- Remove the dough from the fridge and form into 1-inch round balls. Dip each ball into the powdered sugar making sure it’s completed covered on all sides and place on prepared baking sheet at least 2 inches apart.
- Bake for 10 minutes. Remove baking sheet from the oven and let cookies sit on the baking sheet for 2-3 minutes. Transfer to a wire rack and let them cool to room temperature.
Notes
- These cookies last up to 5 days in a sealed container stored a room temperature.
- This recipe was adapted from all recipes.
