Description
Deliciously rich gluten-free and dairy-free chocolate crinkle cookies, soft in the middle and coated in powdered sugar.
Ingredients
Scale
- 3/4 cup avocado oil (or neutral oil)
- 1 cup unsweetened Dutch-processed cocoa powder (96 grams)
- 1 1/2 cups cane sugar (300 grams)
- 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 (210 grams)
- 1 cup powdered sugar (120 grams, or more if needed)
Instructions
- In a large bowl (or stand mixer), combine oil, cocoa powder, and sugar. Stir until well combined.
- Add eggs one at a time, mixing in between each addition.
- Add vanilla and stir to combine.
- Add salt, baking powder, and gluten free flour. Stir until just combined.
- Chill the dough for 3-4 hours or overnight.
- Preheat the oven to 350°F and line a baking sheet with parchment.
- Roll chilled dough into 1" balls and coat in powdered sugar.
- Place cookie balls on the baking sheet and bake for 8-10 minutes.
- Let cool on the baking sheet for a few minutes, then transfer to a cooling rack.
Notes
These cookies freeze well and can be stored in an airtight container for 2-3 days at room temperature.
- Prep Time: 240 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 20g
- Sodium: 50mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 60mg