Gluten Free Chocolate Crinkle Cookies
Prep time: 15 mins
Baking time: 60 min
Total Cooking Time: 1hr, 15 mins
¾ C millet flour (90g)
¾ C sweet white Rice flour (153g)
½ c potato starch (96g)
⅓ c tapioca starch (40g)
¼ tsp xanthan gum
2 tsp baking powder
½ tsp salt
1 c cocoa powder
1⅔ cups granulated sugar
¾ c coconut oil, melted
4 large eggs, room temperature
1 ½ tsp vanilla extract
1 cup powdered sugar
- In a medium bowl combine the millet flour, sweet rice flour, potato and tapioca starches, xanthan gum baking powder and salt and mix well, set aside
- In the bowl of a stand mixer combine sugar, and cocoa powder and mix to combine, slowly add in the coconut oil and once all combined, turn to medium and mix well. Add in the eggs one at a time, mixing well after each addition. Add in the vanilla and mix again.
- Slowly add in the flour mixture and mix on low until just combined.
- Transfer to a bowl, wrap tightly with plastic wrap and chill for at least 2 hours up to overnight.
- When ready to bake, preheat oven to 350 deg, prepare baking sheets with parchment or silicone bake mats
- Using a cookie scoop, scoop out about a 1” ball of dough and roll gently in hands to form a smooth ball. Roll in powdered sugar until well coated. Place on cookie sheets about 2” apart
- Bake for 10-13 min. Remove from oven and slightly smash the tops with a spatula. Let cool 5 min then transfer to wire rack to cool completely. Repeat with the rest of the batter.
- These keep at room temp in an airtight container up to a week or two, also keep well in a freezer in an airtight container or resealable baggie
These can easily be made non-gluten free, just omit the xanthan gum and replace the starches and flours with all purpose flour. Just combine the cup amounts not the weights since the gluten free ingredients all have different weights. You can also add in peppermint extract and candy cane pieces to make them peppermint. I slightly underbaked them to keep them more chewy and brownie like