Would you believe that I have never made chocolate crinkle cookies before?  They seem to be quite a Christmas standard, but I’d never baked them!  Honestly, I thought these were kind of a pain to make, with lots of fiddly individual rolling, and dough that’s hard on the hands (it’s like a cross between cookie dough and truffles), but they do taste good!

I tried a few rolled in crushed candy cane instead of powdered sugar, and they were a limited success.  The candy cane melts in the oven.  That sounds like no big deal, except the melted candy sticks to the baking sheet and seems to keep the cookies from spreading like they’re meant to.  And then it makes a mangled mess of them when you take them off of the sheet.  The few that worked were good, but I wouldn’t particularly recommend them as they weren’t really worth the effort.

(If you don’t want to do the candy canes, but you do want the peppermint flavor, you can add a little peppermint extract.)

GF Chocolate Crinkle Cookies

Rachel Ramey

Print Recipe Pin Recipe

Course Dessert

Cuisine Gluten-Free

Ingredients

  

• 2-3/4 c. brown rice flour
• 2 tsp. baking powder
• 1/2 tsp. salt
• 1/4 c. coconut oil
• 4 oz. 99-100% unsweetened chocolate 1 baking bar, melted
• 2 c. granulated sugar
• 4 lg. eggs
• 2 tsp. vanilla
• 1 c. powdered sugar

Instructions

 

• Combine flour, baking powder, and salt. Set aside.
• Melt coconut oil and chocolate together (in a microwave, double burner, or hacked-together "double burner").
• In an electric mixer, combine oil, chocolate, and sugar and mix well.
• With the mixer still running, add the eggs one at a time, then the vanilla. (If you need to stop the mixer occasionally and scrape the sides, go ahead and do that. I used the DLX with the scraper attached, so this wasn't necessary.)
• Add dry ingredients and mix until just combined. The dough is...sticky, to say the least.
• Scrape the dough into another bowl if necessary, cover, and chill for 2 hours or overnight.
• Preheat the oven to 350. Line a baking sheet with parchment.
• Roll the dough into balls the size of walnuts, and roll in the powdered sugar to cover completely. Place 2 inches apart on the parchment-covered baking sheet.
• Bake for 11-15 minutes, until the edges are set but the centers are still soft.
• Remove to wire racks to cool completely.

Notes

adapted from the recipe at Two Peas and Their Pod