Gluten Free Chocolate Crinkle Cookies with Gingerbread Spice
 
Prep time
Cook time
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Gluten free and dairy free chocolate crinkle cookies with a kiss of gingerbread spice are knock your socks off awesome. This crisp on the outside, chewy on the inside, cookie is a holiday favorite.
Author:
Recipe type: Cookies, Christmas, Vintage
Cuisine: American
Serves: 3 dozen cookies
Ingredients
  • 2 cups light brown sugar
  • 1 cups granulated sugar
  • 4 eggs
  • 1 cup sunflower oil
  • 1 tablespoon vanilla extra
  • 3 & ½ cups gluten free all purpose flour
  • 1 cup minus 2 tablespoons Dutch process cocoa
  • 2 tablespoons gingerbread spice
  • 3 teaspoons baking powder
  • 1 & ½ teaspoons salt
  • 1 cup powdered sugar
Instructions
  1. Using either a stand mixer or a hand mixer, mix the sugars, oil, egg and vanilla on medium-high speed for a couple of minutes until well-combined.
  2. In a separate bowl, whisk flour, cocoa, gingerbread spice, baking powder and salt. Add this to the wet ingredients in three additions and mix until fully combined.
  3. Press plastic wrap over the surface of the dough and refrigerate for at least four hours or up to overnight.
  4. Once the dough is fully chilled, preheat oven to 350º and line two heavy baking sheets with parchment and place about 1 cup powdered sugar a wide shallow bowl.
  5. Use a cookie scoop to portion dough into 1 to 1 ½ tablespoon balls. Roll each dough ball in the powdered sugar and place on the cookie sheets, a couple of inches a part. Bake for 8 minutes- they will still be very soft and you might think they’re not baked, but they are! If you bake them any longer, the awesome chewiness will be gone.
  6. Cool briefly on the baking sheets and then carefully remove them to a cooling rack to cool completely eating. Store at room temperature for up to a week.
Recipe by The Tomato Tart at https://www.thetomatotart.com/recipe/gluten-free-chocolate-crinkle-cookies/