Hello everyone, welcome to my latest recipe for Gluten and Dairy Free Chocolate Crinkle Cookies.

Saturday was a bit of a wash out with very heavy showers so I spent a bit of time baking these chocolate crinkle cookies.  They are really easy to make – you just pop all the ingredients into a bowl.  Mix until you have cookie dough, chill for 20 minutes, roll into balls, dip in icing sugar and bake.  The result is a beautiful crisp outside and a lovely fudge brownie texture instead – my kind of cookie.

Luckily Sunday was a beautiful but still windy day making perfect weather for a walk along the beach and some kite flying.  I have a pretty elaborate kite which is full sailing ship which my 3 year old niece loves to chase.

Other Baking Ideas

If you like this recipe for Gluten and Dairy Free Chocolate Crinkle Cookies then you might like to try one of my other baking recipes:

More Recipes Please!

Like me, you also cook for other members of the family that do not require special dietary requirements.  I’ve recently started another website, Fiona Cooks, that captures all of those recipes.  If you want to check it out then please click on the following link: http://fionacooks.com

Enjoy!

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Difficulty: Beginner Prep Time 10 min Cook Time 20 min Total Time 30 mins Servings: 16 Best Season: Winter

Ingredients

Instructions

  1. Beat together the cocoa powder, granulated sugar, oil, eggs, vanilla extract, gluten free flour and baking powder

  2. Wrap in clingfilm and chill in the freezer for 20 minutes

  3. Preheat the oven to 180 oC

  4. Line a baking sheet with parent paper

  5. Roll the cookie dough into 1” diameter balls

  6. Roll in the icing sugar and place on the baking sheet

  7. Flatten

  8. Bake for 12 minutes

Keywords: cookies
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