gluten free Double Chocolate Crinkle Cookies on a cooling rack

Double Chocolate Crinkle Cookies

Written by on in Dessert, Recipes
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Double Chocolate Crinkle Cookies are quick and easy to make! There is no refrigerating time, only 5 minutes resting time, and the base of this recipe is Krusteaz gluten free double chocolate brownie mix. These cookies are soft and of so delicious. They keep well for 2-3 days. They also freeze well.

There is one cup of my gf/df flour blend in this recipe. My blend does not include xanthan gum, so that is added in this recipe. If you use a different blend, check to see if your blend already includes xanthan gum. You may also need to adjust the amount of flour you use. My blend is a pretty light weight blend, so if you use a more dense blend of gluten free flours, you may need to decrease your added flour.

For my oil choice, I use refined coconut oil. I feel like in brownies and chocolate based cookies, it gives the best results, such as shelf life and texture.

gluten free Double Chocolate Crinkle Cookies on a cooling rack

Double Chocolate Crinkle Cookies

These double chocolate crinkle cookies are soft, delicious, and come together quickly.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 13 minutes
Cool on Baking Sheet 2 minutes
Total Time 1 hour
Servings: 3 dozen
Course: Dessert
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

  • 1 pkg Krusteaz Double Chocolate Brownie Mix
  • 1 C Emma's DF/GF gluten free flour blend see notes for recipe
  • 1/4 tsp xanthan gum
  • 1/3 C semi-sweet Guittard chocolate chips
  • 3 eggs
  • 1/3 C refined coconut oil, slightly cooled
  • 1/2 C powdered sugar-for rolling dough in

Equipment

  • 2 baking sheets
  • 2 silicone mats
  • mixing bowl
  • wooden spoon
  • Cookie Scoop
  • cooling rack
  • measuring cups,spoons

Method
 

  1. Preheat oven to 325 degrees. Prepare baking sheets with silicone mats and set aside.
  2. In a large bowl, add brownie mix, gluten free flour, xanthan gum, and chocolate chips. Mix to combine dry ingredients.
  3. Add eggs and refined coconut oil.
  4. Using a wooden spoon or spatula, mix the wet ingredients into the dry ingredients until well combined. This will take some elbow grease, but you got this!
  5. Let sit 5 minutes.
  6. In a medium bowl, add powdered sugar.
  7. Using a small sized cookie scoop(about 1- 1.5 TBSP), scoop dough balls into the powdered sugar. Set onto prepared baking sheet. Only place 12 cookie balls per baking sheet. And you will only be baking one sheet at a time to ensure even baking(unless you have a better oven than mine).
  8. Once one baking sheet is ready, place in oven and bake for about 13 minutes(all ovens vary). Remove from oven, and let cool on baking sheet for 2 minutes.
  9. After the two minutes, remove cookies to finish cooling on a cooling rack.
  10. Repeat for remaining dough.
  11. Store in an air-tight container for 2-3 days or freeze.

Notes

Dairy Free/Gluten Free Flour Blend:
  •   24 oz gluten free rice flour
  •   7 oz almond flour
  •    1 oz buckwheat flour
  •   7 oz potato starch
  •   3 oz arrowroot starch
  •   2 oz cassava flour
Mix well and store in an air-tight glass container.

These gluten free Double Chocolate Crinkle Cookies are so easy to make and are great when you need to make a lot of cookies, but don’t want it to take all day. These are also fun to make with kids because they love rolling the cookies in the powdered sugar.

This recipe will probably work well with other gluten free brownie mixes and flour blends. Like we are used too, it just might take a little tweaking to get your recipe perfect.

Happy Baking my friends!

Emma

PS I might be off on my 3 dozen yield count, I forgot to count and we ate them up so quickly!

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