Chocolate Crinkle Sprinkle Cookies

These gluten free Chocolate Crinkle Sprinkle Cookies are so easy to make in one bowl with pantry staples.  The result is a soft, chocolatey cookie with a sweet outside.  

I love gluten free cookie recipes that are super easy to make with no special flour mixes needed.  Sometimes I need simple!  When I'm trying to keep it easy I always use Bob's Red Mill 1 to 1 Gluten Free Baking Flour.  It has everything included so no need to worry about adding anything extra.  

Ingredients

• gluten free flour
• salt
• baking powder
• Rodelle Organic Baking Cocoa (the best!)
• sugar
• vegetable oil
• pure vanilla extract
• rainbow sprinkles

Expert Tips 

• The dough will be sticky when you roll it into balls. You can also place it in the fridge for about 30 minutes to help with the rolling.
• Make sure to preheat your oven and put your cookies on the middle rack.  I usually cook one pan at a time.  
• I prefer to use parchment paper to line my cookie sheets instead of cooking spray and it makes for easy cleanup.

Looking for More Cookies?

• Chocolate Crinkle Cookies 
• Gluten Free Chocolate Thumbprint Cookies
• Five Ingredient Peanut Butter Chocolate Chip Cookies
• Smores Bars
• Chocolate Caramel Rice Krispie Treats 

Chocolate Sprinkle Crinkle Cookies

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Course: Dessert

Cuisine: American

Diet: Gluten Free

Keyword: christmas cookies

Total Time: 20 minutes

Servings: 12

Calories: 112kcal

Author: Karen Kelly

Ingredients

• 1 cup Bob's Red Mill 1 to 1 Gluten Free Flour
• ½ teaspoon salt
• 1 teaspoon baking powder
• ½ cup Rodelle Organic Cocoa Powder
• ¾ cup sugar
• ⅓ cup vegetable oil
• 2 eggs
• 1 teaspoon vanilla extract
• ⅓ cup sprinkles

Instructions

• Preheat oven to 350 degrees. Line a baking sheet with parchment paper.
• Whisk the flour, salt and baking powder together in a medium bowl.
• In an electric mixer, stir together the sugar, oil and cocoa powder.
• Add the dry ingredients and mix well. The batter will be sticky but you can chill in fridge for 30 minutes if needed.
• Roll the dough into 1 inch balls and drop into a bowl of sprinkles. Press gently to help them stick.
• Bake for about 12 minutes then let them cool on the cookie sheet. Store in a plastic container for 3-5 days.

Nutrition

Calories: 112kcal | Carbohydrates: 24g | Protein: 2g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 27mg | Sodium: 108mg | Potassium: 53mg | Fiber: 1g | Sugar: 17g | Vitamin A: 40IU | Calcium: 29mg | Iron: 1mg

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