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Gluten Free Chocolate Crinkle Cookies {Also Dairy Free}

Gluten Free Chocolate Crinkle Cookies

Over the last few weeks of our dairy free experiment, I have realized how much we use dairy. And more specifically how much we use butter in baking.

My daughter wanted to make cookies they other day, but so far the cookies we have made without butter have not been our favorite. They have been edible, but certainly not the same as a cookie with butter.

Gluten Free Chocolate Crinkle Cookies-

I did some searching though and found a recipe for a chocolate crinkle cookie that contained oil instead of butter. It sounded promising as a dairy free option.

The recipe used regular flour, but I thought it would probably work well with gluten free flours. So, I helped my daughter pick out which gluten free flours to use in place of regular flour and she got to work making them. From start to finish she made these all by herself. And she did a great job.

They were a delicious gluten and dairy free cookie. And no one would know that these are gluten and dairy free. They are that good. We will be making these again and again. And we don’t need to talk about how many I ate of them…..just know that they were really good.

Gluten Free Chocolate Crinkle Cookies_


Gluten Free Chocolate Crinkle Cookies
Gluten free cookies that are so good that no one will know they are gluten free.
Author: Lynn's Kitchen Adventures
  • 1 cup baking cocoa
  • 2 cups white sugar
  • 1/2 cup vegetable oil
  • 4 eggs
  • 2 teaspoons vanilla extract
  • 1 1/4 cups white rice flour
  • 1/2 cup sweet rice flour
  • 1/4 cup cornstarch
  • 1/2 teaspoon xanthan gum
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/2 cup powdered sugar
  1. In a mixing bowl combine cocoa, sugar, and oil.
  2. Mix in the eggs one at a time. Add the vanilla.
  3. In a separate bowl combine the white rice flour, sweet rice flour, cornstarch, xanthan gum, baking powder, and salt. Mix into cocoa mixture.
  4. Cover dough and refrigerate for about two hours.
  5. Preheat oven to 350 degrees. Roll dough into one inch balls. Coat each ball with powdered sugar. Put the dough on a cookie sheet and flatten the dough a little bit.
  6. Bake in the oven for 10-12 minutes.
  7. Leave the cookies on the cookie sheet for a few minutes then transfer to wire racks to cool.





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  1. hi just wondering if I could swap the vegetable oil with coconut oil? if so how would the quantity differ? thanks

    • I have not tried it, but I think it would work. I have used coconut oil in other cookies and it works fine, so I think it probably would here as well.

  2. I would never have guessed these cookies are made from rice flours! They look great!!

  3. This recipe looks great. Could you substitute a GF all-purpose flour for the rice flours?

  4. these look so delicious and I know how good these taste made with wheat flour. If I use a flour blend which steps do I add or leave out. I am not familiar with GF flour blends but I bought it because I want to experiment for my brother who is gluten intolerant. I purchased Authentic Foods Multi-Blend Flour. This is a great recipe to try for him and myself because I suspect I too am gluten intolerant. Thank you for sharing your recipes.

  5. How many would this recipe make please?

  6. These are delicious!


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