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Gluten free cocoa crinkle cookies

Cocoa Crinkle Cookies

I used to think this was a seasonal, Christmas type cookie.  So when I stopped making them in January (because I thought crinkles were so last month) I quickly learned from crinkle lovers that this is a cookie for all seasons.

Rolling the dough balls first in granulated sugar then in powdered sugar may help keep more of the snowy white stuff on your cookies.  This tip from the delightful author and food sleuth Shirley Corriher.

Gluten Free Cocoa Crinkle Cookies

 Blend in large bowl:

¾ cup oil

2 cups sugar

4 eggs, slightly beaten

1 tablespoon vanilla extract

 Combine the following dry ingredients, then add to bowl above:

 2 cups gluten-free flour*

¾ cup unsweetened cocoa

2 teaspoons baking powder

1 teaspoon xanthan gum

1 teaspoon espresso powder (optional)

½ teaspoon cinnamon (optional)

½ teaspoon salt

Chill dough for several hours (or overnight). When you’re ready to bake, preheat oven to 350 degrees. Drop a rounded teaspoon of dough into a bowl of granulated sugar. Roll into a ball and coat completely with granulated sugar before dropping dough into powdered sugar. Give dough a generous fluffy white coating of powdered sugar. Place cookie balls onto parchment lined or greased cookie sheet, flattening cookie ball very slightly. Bake for 9-10 minutes. Cookies will firm up as they cool.  Yield: about 3 dozen cookies depending on size

*From rice blend: 6 cups rice flour, 2 cups potato starch, 1 cup tapioca starch




  1. Kari Smithers says:

    Thanks for the article. I appreciate it. You have a very good site.

  2. Oh! I am gonna have to make these cookies! They just might be the best cookie I have had!

  3. I LOVE your cookies, but recently learned that I am allergic to eggs 🙁 is there any substitute for your recipes? Thanks for your help!

  4. I hope these cookies turn out as well for me, as they do for you. I’ve had these from your shop and they were fabulous. I’m so glad to have the chance to bake, and eat, a whole batch.