92% would make again
Gluten And Dairy-Free Chocolate Crinkle Cookies
Community Member
January 28, 2022
This recipe was submitted by a Tasty Community Member, and hasn’t been tested by the Tasty recipe team.Submit your own recipe here!
Ingredients
for 4 servings
- ¾ cup vegetable oil (180 g)
- 1 cup unsweetened cocoa powder (110 g)
- 1 ½ cups sugar (300 g)
- 4 eggs
- 2 teaspoons vanilla
- ½ teaspoon salt
- 2 teaspoons baking powder
- 1 ¾ cups gluten free flour blend (215 g)
- 1 cup powdered sugar (110 g), for coating
Nutrition Info
- Calories 938
- Fat 47g
- Carbs 114g
- Fiber 7g
- Sugar 70g
- Protein 14g
Estimated values based on one serving size.
Preparation
- In a large bowl (or stand mixer) combine oil, cocoa powder, and sugar. Stir until well-combined. Then, add eggs one at a time, mixing in between each addition to incorporate well. Add vanilla and stir to combine.
- Add salt, baking powder, and gluten-free flour. Stir until just combined.
- Chill the dough 2-4 hours - you can also chill the dough line a baking sheet with parchment paper and place powdered sugar in a separate bowl.
- Use a scoop to roll out 1″ balls of chilled dough, then roll each cookie dough ball in powdered sugar to coat well.
- Place 8-12 well-coated cookie dough balls on the prepared baking sheet
- Bake at 350°F for 6-8 minutes, or until just the edges are set and the centers are still wet.
- Allow the cookies to cool 2-3 minutes on the baking sheet to allow them to continue to set, then transfer to a cooling rack and cool completely.
- Repeat with remaining dough until all the cookies are baked.
- Serve.
Ingredients
for 4 servings
- ¾ cup vegetable oil (180 g)
- 1 cup unsweetened cocoa powder (110 g)
- 1 ½ cups sugar (300 g)
- 4 eggs
- 2 teaspoons vanilla
- ½ teaspoon salt
- 2 teaspoons baking powder
- 1 ¾ cups gluten free flour blend (215 g)
- 1 cup powdered sugar (110 g), for coating
Nutrition Info
- Calories 938
- Fat 47g
- Carbs 114g
- Fiber 7g
- Sugar 70g
- Protein 14g
Estimated values based on one serving size.
Preparation
- In a large bowl (or stand mixer) combine oil, cocoa powder, and sugar. Stir until well-combined. Then, add eggs one at a time, mixing in between each addition to incorporate well. Add vanilla and stir to combine.
- Add salt, baking powder, and gluten-free flour. Stir until just combined.
- Chill the dough 2-4 hours - you can also chill the dough line a baking sheet with parchment paper and place powdered sugar in a separate bowl.
- Use a scoop to roll out 1″ balls of chilled dough, then roll each cookie dough ball in powdered sugar to coat well.
- Place 8-12 well-coated cookie dough balls on the prepared baking sheet
- Bake at 350°F for 6-8 minutes, or until just the edges are set and the centers are still wet.
- Allow the cookies to cool 2-3 minutes on the baking sheet to allow them to continue to set, then transfer to a cooling rack and cool completely.
- Repeat with remaining dough until all the cookies are baked.
- Serve.
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