Gluten Free Chocolate Crinkle Cookies

by Marla on December 18, 2013 · 151 comments

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Gluten Free Chocolate Crinkle Cookies |

Aren’t Chocolate Crinkle Cookies like the coolest thing?

I love the way they are covered in powdered sugar before baking & then they make these beautiful crackle patterns. Not to mention they taste delicious!

Gluten Free Chocolate Crinkle Cookies |

This baking project was so fun….Cup4Cup (the gluten free flour blend created by French Laundry’s Thomas Keller & Lena Kwak) had a bunch of us bloggers do a holiday cookie exchange using this amazing product!

Gluten Free Chocolate Crinkle Cookies |

My cookie swap mystery blogger was the awesome Catherine McCord from Weelicious. She sent us beautiful decorated sugar cookies. With all natural dye ~ thank you Catherine!

Gluten Free Chocolate Crinkle Cookies |

My cookies went to my pal Heather Christo ~ who happens to have the most amazing recipe for Chocolate Espresso Crinkle Cookies

Gluten Free Chocolate Crinkle Cookies |

The great thing about this flour blend is that you can use standard flour measurements (hence the name.)

What that means is there is no mystery as to how much flour to measure for cupcakes, quick breads, pancakes, cakes, muffins & of course cookies!

Gluten Free Chocolate Crinkle Cookies |

The flavor & texture is the same as wheat flour ~ so you don’t miss out on the baked goodies you are used to.

I found this recipe on the Williams-Sonoma website. Perfection!

Gluten Free Chocolate Crinkle Cookies |

Hopefully you will be baking lots this weekend! Enjoy.

Gluten Free Chocolate Crinkle Cookies

Rating: 51

Prep Time: 10 minutes

Cook Time: 12 minutes

Total Time: 22 minutes

Yield: 15-20 cookies

Gluten Free Chocolate Crinkle Cookies


  • 1/2 cup confectioners' sugar
  • 1 2/3 cups Cup4Cup Gluten Free Flour Blend
  • 1/2 cup unsweetened cocoa powder
  • 1 1/2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 8 tablespoons (1 stick) unsalted butter, at room temperature
  • 1 1/4 cups sugar
  • 2 eggs
  • 1/2 teaspoon vanilla extract


  • Preheat oven to 350°F with the racks in the middle. Grease 2 baking sheets with butter.
  • In a bowl, using a wooden spoon, stir together the flour, cocoa, baking powder and salt. Set aside.
  • Using an electric mixer, beat the butter and sugar on medium speed until creamy, about 3 minutes. Turn off the mixer and scrape down the bowl with a rubber spatula. Add 1 egg and beat on medium speed until blended. Add the other egg and vanilla and beat until blended.
  • Turn off the mixer and add the flour mixture. Beat on low speed just until blended.
  • Using a tablespoon, scoop up a rounded spoonful of dough. Scrape the dough off the spoon into the palm of your other hand. Roll the dough into a ball. Roll the ball in the confectioners' sugar until covered. Place the balls on the prepared baking sheets. Repeat, spacing the balls about 2 inches apart.
  • Put the cookies in the oven and bake until they are crackled and puffed, 10 to 12 minutes. Using oven mitts, remove the baking sheets from the oven. When the cookies have cooled a few minutes, use a firm spatula & transfer the cookies onto the rack and let cool completely. Repeat with the rest of the cookies.
  • Put the confectioners' sugar into a bowl and set aside.
  • This recipe is from Williams-Sonoma
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