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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!
Gluten And Dairy-Free Chocolate Crinkle Cookies

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

  1. 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.
  2. Add salt, baking powder, and gluten-free flour. Stir until just combined.
  3. 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.
  4. Use a scoop to roll out 1″ balls of chilled dough, then roll each cookie dough ball in powdered sugar to coat well.
  5. Place 8-12 well-coated cookie dough balls on the prepared baking sheet
  6. Bake at 350°F for 6-8 minutes, or until just the edges are set and the centers are still wet.
  7. 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.
  8. Repeat with remaining dough until all the cookies are baked.
  9. 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

  1. 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.
  2. Add salt, baking powder, and gluten-free flour. Stir until just combined.
  3. 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.
  4. Use a scoop to roll out 1″ balls of chilled dough, then roll each cookie dough ball in powdered sugar to coat well.
  5. Place 8-12 well-coated cookie dough balls on the prepared baking sheet
  6. Bake at 350°F for 6-8 minutes, or until just the edges are set and the centers are still wet.
  7. 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.
  8. Repeat with remaining dough until all the cookies are baked.
  9. Serve.

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