Chewy Chocolate Crinkle Cookies

Chocolate Crinkles

Autumn is now upon us! Sunny days at the beach have been replaced by cold, rainy afternoons spent indoors. And what better way to spend a miserable, wet day than with a warm chocolate cookie? If you are feeling a little down on a dreary fall day, these cookies could be your new best friend!

Chocolate Crinkles 3

From the blog Kitchen Fun, these cookies are delightfully flavorful without being overly rich; and in perfectly-portioned sizes, you will easily be able to get your chocolate fix without feeling like you are over-indulging. Despite their cookie appearance, these little morsels are really brownies in disguise: they have a deep chocolate flavor, heavenly aroma, and chewy texture. And you would never guess that they are gluten-free! So the next time you find yourself feeling sluggish on a stormy day, whip up a batch of these simple (but decadent) cookies and watch all of your worries melt away!
Chocolate Crinkles 2

Chocolate Crinkles

From Kitchen Fun
Yield: about 4 dozen cookies (can be halved)

1/2 cup vegetable oil
4 ounces dark chocolate
2 cups sugar
3 eggs, room temperature
2 tsp vanilla
2 cups GF Flour Mix*
1/2  tsp xanthan gum
1/4  tsp salt
1 tsp baking powder

Melt chocolate in a double boiler over simmering water. Remove from heat and mix in oil and sugar. Mix in eggs, one at a time. Stir in the vanilla, then add the GF flour mix, xanthan gum, salt, and baking powder. Mix everything together, then refrigerate dough for at least 1 to 2 hours.

Heat oven to 350°F. Form dough into small balls (about 1 inch in diameter) and place them on a greased or parchment-lined cookie sheet (about 1 inch apart). Bake 10-12 minutes. Let cookies cool on sheet for at least 2 minutes before transferring them to a wire rack to cool completely (the cookies will be very delicate when they first come out of the oven but will firm up as they cool).

*GF Flour Mix
2 cups brown rice flour
2/3 cup potato starch
1/2 cup tapioca starch
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8 thoughts on “Chewy Chocolate Crinkle Cookies

    • The xanthan gum is really an essential part of gluten-free baking. It mimics gluten, helping to bind together the ingredients and supplying some elasticity to the final product. If you leave it out, the cookies will just crumble and fall apart. If, however, you cannot find xanthan gum, you can also use guar gum as a good alternative. I hope this helps, and happy baking!

  1. Extremely interesting post thank you for sharing I just added your website to my favorites and will check back 🙂 By the way this is off subject but I really like your sites layout.

  2. i probably would not have assumed this was trendy two or three years back but yet its interesting the way years switches the means by which you see various creative ideas, thanks for the write-up it happens to be good to read some thing intelligent occasionally in lieu of the regular crap mascarading as information sites on the internet, i’m going to enjoy a few rounds of zynga poker, take care

    • Personally, I have not heard of using glucose in gluten-free baking, so I am unsure if, or how, you could use it in recipes like this. If you are looking for gluten-free binding agents (what makes the product “chewy”), the best ones to use are xantham gum, guar gum, gelatin, or pectin.

      If substituting, xanthan gum and guar gum can be used interchangeably in a one-for-one ratio, whereas gelatin or pectin require double the original amount (e.g. 1 teaspoon xanthan gum = 1 teaspoon guar gum = 2 teaspoons gelatin/pectin). I hope you find this helpful! Best of luck in your baking!

  3. Hello !

    I’m new to your site and looking forward to trying out some of your recipes. I’d be grateful for a print option though…

    Best regards,

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