I’ve recently experimented with a gluten-free twist on the classic chocolate crinkle cookie, using almond flour instead of regular flour. The result is a chewy, rich cookie with a delightful crackled surface that’s not just visually appealing but also indulgent. If you’re curious about the unique texture and flavor combinations, along with some tips on preparation and presentation, let’s explore this delicious recipe together.
What kind of recipe is it?
Gluten-Free Chocolate Crinkle Cookies are a delightful twist on the classic cookie recipe, designed to satisfy chocolate lovers while accommodating gluten sensitivities.
These rich, fudgy cookies boast a crackled surface that gives them an eye-catching appearance, making them perfect for any occasion. Their soft, chewy texture and intense chocolate flavor make them irresistible to both gluten-free individuals and those without dietary restrictions.
Ideal for family gatherings, parties, or simply as a sweet treat, these cookies prove that gluten-free baking can be both delicious and accessible.
Preparation Time
| Attribute | Details |
|---|---|
| Difficulty of the Recipe | Easy |
| Preparation Time | 15 minutes |
| Number of Servings | Approximately 24 cookies |
Ingredients
| Ingredient | Quantity |
|---|---|
| Gluten-free all-purpose flour | 1 cup + 2 tablespoons |
| Unsweetened cocoa powder | 1/2 cup |
| Baking powder | 1 teaspoon |
| Baking soda | 1/4 teaspoon |
| Salt | 1/4 teaspoon |
| Granulated sugar | 1 cup |
| Brown sugar (packed) | 1/2 cup |
| Eggs | 2 large |
| Vanilla extract | 2 teaspoons |
| Powdered sugar (for coating) | 1/2 cup |
Essential Kitchen Equipment
| Tool/Equipment | Purpose | Alternative Option |
|---|---|---|
| Mixing Bowls (Large & Medium) | To combine and mix the cookie dough ingredients effectively. | Any large bowl (even a pot or casserole dish) |
| Measuring Cups (Dry & Liquid) | To measure precise amounts of flour, sugar, and other liquids needed for the recipe. | Use a kitchen scale for weight-based measurements. |
| Measuring Spoons | To measure small quantities of ingredients like baking powder and extracts. | Use a regular spoon and estimate for small quantities. |
| Stand Mixer or Hand Mixer | To mix the ingredients thoroughly and incorporate air for a lighter texture. | Mixing by hand with a wooden spoon or whisk. |
| Rubber Spatula | To scrape down the sides of the bowl and prevent any ingredients from being left uncombined. | A plastic or silicone spatula can work as well. |
| Wooden Spoon | For stirring and combining the cookie dough once it gets too thick for a mixer. | Any sturdy spoon can be used, or a strong fork. |
| Baking Sheets (2-3) | To bake the cookies evenly in the oven. | Any flat oven-safe tray or even an inverted broiler pan. |
| Parchment Paper or Silicone Mats | To line the baking sheets and prevent cookies from sticking for easy removal. | Lightly greasing the baking sheets with butter or oil. |
| Cookie Scoop or Spoon | To portion out the cookie dough uniformly for consistent sizing. | A regular tablespoon can also work for manual scooping. |
| Cooling Rack | To allow cookies to cool evenly and maintain texture after baking. | A clean wire rack or the back of a baking sheet can work in a pinch. |
| Oven Thermometer | To ensure that the oven is at the correct temperature for baking. | Use an oven that has been preheated for 10-15 minutes, or check with a batch of test cookies (though not as accurate). |
Cooking Steps
- Preheat the oven to 175 °C (350 °F). Adjust the oven rack to the center position to ensure even baking.
- Prepare a baking sheet by lining it with parchment paper or a silicone mat to prevent sticking. Use 1 or 2 additional baking sheets if needed for multiple batches.
- In a large mixing bowl, combine 120 ml (½ cup) of vegetable oil (smoke point: 210 °C / 410 °F), 400 g (2 cups) of granulated sugar, and 2 large eggs. Using a stand mixer or hand mixer, beat on medium speed for approximately 2 minutes until the mixture is light and fluffy.
- Add 5 ml (1 teaspoon) of pure vanilla extract and continue to mix for another 30 seconds until incorporated.
- In a separate medium mixing bowl, whisk together 140 g (1 cup) of gluten-free all-purpose flour, 60 g (½ cup) of unsweetened cocoa powder, 5 g (1 teaspoon) of baking powder, and 1 g (¼ teaspoon) of salt until well blended.
- Gradually add the dry mixture to the wet mixture, mixing on low speed until just combined. Scrape the sides of the bowl with a rubber spatula after mixing to ensure thorough incorporation.
- Cover the bowl with plastic wrap or a clean kitchen towel and let the cookie dough rest at room temperature for 30 minutes to allow flavors to meld and for the dough to firm up.
- After resting, use a cookie scoop or a 15 ml (1 tablespoon) spoon to portion out the cookie dough, placing 6-8 blobs on the prepared baking sheet, spaced about 5 cm (2 inches) apart.
- Roll each portion into a ball and then roll the balls in powdered sugar, coating evenly.
- Bake in the preheated oven for 10-12 minutes, or until the edges are set and the tops look crinkled. The cookies should have a soft center when taken out of the oven, which will firm up upon cooling.
- Once done, remove the baking sheet from the oven and let the cookies cool on the sheet for about 5 minutes. Then transfer to a cooling rack to cool completely.
- Enjoy the cookies once cooled, noting that they’ll have a soft, chewy texture and a rich chocolate aroma.
Variations
- Mint Chocolate Crinkle: Add 5 ml (1 teaspoon) of peppermint extract to the wet ingredients for a refreshing mint flavor.
- Nutty Chocolate Crinkle: Fold in 100 g (1 cup) of chopped nuts (like walnuts or almonds) into the dough for added texture and nutty flavor.
- Dairy-Free Delight: Substitute the vegetable oil with melted coconut oil for a dairy-free option that adds a slight coconut flavor.
- Vegan Chocolate Crinkle: Replace the eggs with 60 g (¼ cup) of unsweetened applesauce for a vegan-friendly version.
- Spicy Chocolate Crinkle: Incorporate 1 g (¼ teaspoon) of cayenne pepper or chili powder into the dry mix for a spicy kick to complement the chocolate.
- Seasonal Pumpkin Spice Crinkle: Mix in 120 g (½ cup) of canned pumpkin puree and 5 g (1 teaspoon) of pumpkin spice for a fall-inspired twist.
- Chocolate Chip Crinkle: Add 100 g (½ cup) of dairy-free chocolate chips to the dough for a gooey, chocolate chip boost.
- Baked vs. Fried Crinkle: Experiment with frying the cookie dough balls in hot oil for a crispy texture, coating with powdered sugar after frying.
Tips on plating and presentation
When it comes to plating and presentation, a few simple techniques can make your gluten-free chocolate crinkle cookies stand out.
Use a clean, white plate to highlight the cookies’ rich color. Arrange them in a stack or a circular pattern for visual appeal.
Dust with powdered sugar as a finishing touch, and consider adding a sprig of mint for freshness—those are my go-to presentation tips!
What other dishes can I pair it with?
To elevate your gluten-free chocolate crinkle cookies into a delightful dessert experience, consider pairing them with complementary dishes that enhance their rich flavor.
I love serving them alongside a scoop of vanilla ice cream or fresh berries.
For meal combinations, a light salad or savory quiche can balance the sweetness perfectly, making for unforgettable dessert pairings that complete your culinary journey.
What drinks can I pair it with?
What kinds of drinks can truly complement gluten-free chocolate crinkle cookies?
I love enjoying these cookies with a robust coffee, which makes for fantastic coffee pairings. The rich flavors of the chocolate really shine through.
Additionally, a glass of dessert wine adds a delightful sweetness that balances the cookies’ texture.
Both options elevate the experience and make every bite even more indulgent!
Frequently Asked Questions
Can I Use Other Flours Instead of Almond Flour?
Absolutely, I’ve tried alternative flours like coconut and oat flour in my recipes. However, I’d suggest experimenting with ratios and moisture levels. Baking tips really help in achieving the right texture and flavor balance!
How Can I Store Leftover Gluten-Free Chocolate Crinkles?
I store leftover crinkles in an airtight container to keep them fresh. Storing tips include placing parchment paper between layers. For longer freshness, I recommend freezing them in a freezer-safe bag. They’ll taste great later!
Are There Dairy-Free Options for This Recipe?
Absolutely! I often use dairy substitutes like almond milk or coconut oil in my recipes. Just keep allergy considerations in mind and ensure your substitutes are safe. Enjoy experimenting while keeping things delicious and dairy-free!
How Can I Make These Cookies Less Sweet?
To make these cookies less sweet, I reduce the sugar by about a quarter and add extra cocoa powder. It gives a richer flavor without overwhelming sweetness, creating a delightful balance in every bite.
Can Kids Help Make This Recipe?
Absolutely! I love having kids help in the kitchen. Just make sure to emphasize kitchen safety, like keeping fingers away from sharp tools and hot surfaces. Their participation makes baking fun and memorable!