Oat Flour Gluten-Free Chocolate Crinkle Cookies
yields: 20 cookies
Gluten-free chocolate crinkle cookies have a crackly outside and fudgy brownie-like inside. The perfect texture is the result of using oat flour and cocoa powder. Very easy to make and delicious!
Ingredients
- ½ cup unsalted butter, melted
- ½ cup (100 g) granulated sugar
- ½ cup (100 g) organic dark brown sugar
- 2 large eggs, room temperature
- 1 teaspoon pure vanilla extract
- ¾ cup + 2 tablespoons (95 g) gluten-free oat flour
- ½ cup (56 g) Bob’s Red Mill tapioca flour
- ½ cup (54 g) unsweetened Dutch-processed cocoa powder
- 1 teaspoon baking powder
- ½ teaspoon kosher salt
For rolling
- ¼ cup granulated sugar
- 1 cup powdered sugar
INSTRUCTIONS
- Sift together the oat flour, tapioca flour, cocoa powder, baking powder, and salt. Set aside.
- In the bowl of a stand mixer fitted with the paddle attachment or in a large bowl with a hand mixer, mix together the melted butter, granulated sugar, and dark brown sugar. Mix in the eggs and vanilla until thoroughly mixed, scraping down the sides as needed.
- With the mixer on low, slowly mix in the dry ingredients until thoroughly mixed, scraping down the sides as needed.
- Either chill the dough now for 2 hours, or use a medium cookie scoop to scoop the dough onto a parchment-lined baking sheet and chill on the baking sheet for 1-1.5 hours in the fridge or 20 minutes in the freezer, until firm, or up to a week.
- Prepare a small bowl with granulated sugar and a medium bowl with powdered sugar for rolling.
- Preheat the oven to 350°F.
- Once chilled, roll the cookie dough into round balls in the palms of your hands. Roll the dough in the granulated sugar, then generously roll in the powdered sugar, using your hands to pat the powdered sugar so it sticks well all over the cookie. Place on a parchment-lined baking sheet, 2 inches apart.
- Bake for 9-10 minutes, until the cookies crack open and the edges feel just set when gently tapped, but the centers still look underbaked. Let cool on the baking rack for 3-5 minutes before transferring with a thin spatula to a wire rack to cool completely.
Notes
You can store unbaked cookie dough balls, before you roll them in sugar, in an airtight bag in the fridge for up to a week or in the freezer for a few months. From the fridge, you can roll them in the sugars and bake them immediately. From the freezer, let them sit at room temperature for 10-15 minutes to soften slightly before you roll them in sugar. Roll in sugar while you preheat the oven and bake, adding 1-2 minutes to the bake time.
