Gluten Free Brownie Crinkle Cookies
Rolled in powdered sugar, these fudgy chocolate crinkle cookies are slightly crisp on the outside and soft and chewy on the inside. This is like a brownie dough consistency and flavour shaped like a gluten free Christmas cookies!
Servings: 24 cookies
Calories: 170kcal
Ingredients
- 1 ¾ cup gluten free flour
- 1 cup unsweetened cocoa powder
- 2 tsp baking powder
- ½ tsp salt
- ⅔ cup olive oil
- 1 ⅓ cups cane sugar or white sugar
- 4 eggs
- 2 tsp vanilla extract
- ¾ cup powdered sugar
Instructions
- In a medium size bowl, combine the gluten free flour, unsweetened cocoa powder, baking powder and salt.
- In a separate bowl or stand mixer, mix together the olive oil and sugar. Then add eggs one at a time, following with the vanilla.
- Add the dry ingredients to wet ingredients and stir to combine. Chill the dough 3 hours (or overnight).
- Once the dough is chilled, preheat oven to 350F. Then line a baking sheet with parchment and place powdered sugar in a separate bowl.
- Using a tablespoon, scoop the dough directly into the powdered sugar bowl. Shake the bowl around to coat the cookie dough liberally with the powdered sugar mixture. Avoiding touching the dough as best you can.
- Place cookies on baking sheet and bake the cookies for 10-13 minutes and let them cool to room temperature on the pan.
Notes
I used Bobs Red Mill 1:1 gluten free flour.
Nutrition
Serving: 1grams | Calories: 170kcal | Carbohydrates: 24g | Protein: 3g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 6g | Cholesterol: 31mg | Sodium: 101mg | Fiber: 1g | Sugar: 15g