Gluten Free Chocolate Crinkle Cookies

These Gluten Free Chocolate Crinkle Cookies are perfect for holiday gift giving and cookie exchanges. They are made with almond flour and have a fudgy, not too sweet flavor that everyone will love.  {gluten free}

Let the holiday parties begin!  You will be searching for the perfect cookie recipe for the next few weeks and I’ve got you covered with these Gluten Free Chocolate Crinkles.  I have been trying to create a gluten free chocolate crinkle cookie for quite some time and these are just about perfect.

They are delicate and chocolatey with a hint of almond flavor in the background.  I made them with a combo of superfine almond flour and a bit of coconut flour.  It makes a great gluten-free flour mixture and I’ve been loving the combo lately.

I wouldn’t say they are healthy but they are less deadly than most cookies.  These babies will literally melt in your mouth when they are hot from the oven.  Next time I’m going to add a handful of Enjoy Life mini chocolate chips.

Even though they taste delicate they hold up pretty well and still tasted fresh after three days.  They’d be great for throwing into a Christmas tin and handing out to all your favorite teachers at school.  What better way to butter up those teachers?

Happy Christmas cookie baking!

5 from 2 votes

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Gluten Free Chocolate Crinkle Cookies

These Gluten Free Chocolate Crinkle Cookies are perfect for holiday gift giving and cookie exchanges. They are made with almond flour and have a fudgy, not too sweet flavor that everyone will love.  {gluten free}

Course Dessert

Cuisine American

Prep Time 10 minutes

Cook Time 10 minutes

Total Time 20 minutes

Servings 12

Calories 267 kcal

Author Karen Kelly

Ingredients

• 1 stick unsalted butter, room temperature
• 1 cup sugar
• 2 whole eggs
• 1 tsp vanilla
• 1/2 cup cocoa powder
• 2 cups superfine almond flour
• 1/4 cup coconut flour
• 1/4 tsp baking soda
• 1/8 tsp salt
• 1/4 cup powdered sugar

Instructions

1. Preheat the oven to 350 degrees. Using a stand mixer, combine the butter and sugar until well mixed.  Add eggs, one at a time and mix well after each addition. Add vanilla.

2. Next add in the almond flour, coconut flour, cocoa powder, baking soda and salt.  Stir until mixed.

3. Roll them into 1 inch balls and roll in powdered sugar.  Place on a parchment-lined baking sheet.  Use a glass with a flat bottom to gently flatten them out.  

4. Cook for 8-10 minutes. Do not overcook. They will continue to cook when removed from the oven.  

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