These mini gluten-free chocolate crinkle cookies are everything you want in a holiday treat fudgy centers, crackly powdered sugar tops, and the cutest little bite-size shape. They look fancy but come together so easily, and I’ll guide you with warmth and clarity so each cookie turns out soft, rich, and perfectly crinkled.
Ingredients
- 1 cup gluten-free all-purpose flour (with xanthan gum)
- ½ cup unsweetened cocoa powder
- 1 tsp baking powder
- ¼ tsp salt
- ½ cup granulated sugar
- ¼ cup brown sugar
- ¼ cup vegetable oil
- 2 large eggs
- 1 tsp vanilla extract
- ½ cup powdered sugar (for rolling)
Optional swaps:
- Coconut sugar works in place of brown sugar.
- Use avocado oil instead of vegetable oil.
Steps
- Mix dry ingredients. In a bowl, whisk together flour, cocoa, baking powder, and salt. Don’t worry if the cocoa clumps a bit it smooths out later.
- Blend wet ingredients. In another bowl, whisk sugar, brown sugar, oil, eggs, and vanilla until glossy.
- Combine gently. Add the dry mix to the wet bowl and stir until a sticky dough forms. Sticky is perfect for crinkle cookies.
- Chill the dough. Cover and refrigerate for 1 hour so the dough firms up and rolls easily.
- Roll in powdered sugar. Scoop tiny 1-inch balls, roll them well in powdered sugar, and set them on a lined baking sheet.
- Bake. Bake at 350°F for 8–10 minutes the cookies should puff, crack, and look just set in the center.
- Cool briefly. Let them rest a couple of minutes before lifting; gluten-free cookies are soft when hot.
Chef’s Tips
- Coat generously in powdered sugar the thicker the coating, the better the crinkle lines appear.
- Chill well so your cookies don’t spread too much in the oven.
- Don’t overbake; minis dry quickly. Remove them while they still look soft.
Variations
- Mint Chocolate Crinkles: Add ¼ tsp peppermint extract to the dough.
- Mocha Crinkles: Stir in 1 tsp instant espresso powder for a deeper flavor.
- Cinnamon Sugar Twist: Add ¼ tsp cinnamon to the dough for a warm touch.