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The fudgiest Chocolate Crinkle Cookies. Deliciously moreish almost ‘brownie-like’ texture. Gluten Free and Dairy Free.
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Chocolate Crinkle Cookies – Totally fudgy and deliciously moreish
Hands up, who loves the fudgiest of fudgy chocolate cookies? The ones with a lightly crisp exterior, encasing a brownie-like middle… That your teeth sink into and are slightly sticky and chewy… Yes? That’s a lot of hands out there! Looks like you need the recipefor these gluten free Chocolate Crinkle Cookies.
The good news is that I’m really happy to let you have it… because at Gluten Free Alchemist, we love to share our favourite recipes. Our chocolate crinkle cookies are so deliciously moreish, it would be rude to keep them to ourselves.
And let’s be honest… who isn’t tempted by these babies? They are as photogenic as they are drool-worthy. It doesn’t matter which way you look at them, they are totally catwalk-worthy. The crackle on the cookie makes all the difference!
Crinkle, Brookies, or Crackle Cookies?
Okay… some help is needed here on the name conundrum. I’ve called them Chocolate Crinkle Cookies… but are they? Should they actually be called crackle cookies? Or then again, are they possibly Crinkle Brookies?
For those of you who haven’t heard of a ‘Brookie’, it is (apparently) the cross between a cookie and a brownie. Look for the origins and description of Brookies on the web, and first and foremost you find something that (in various shapes and layers) looks like a combination of biscuit and brownie cake… Which you’d be right in thinking these are not.
But there are also plenty of references to a soft, gooey, chocolatey cookie that has the internal consistency of a brownie… Which these most certainly are… But with the added bonus of a pretty crinkle top.
At GFHQ, the jury’s out. And to be honest, it’s all split hairs… What they are is decadently moreish, delicious mounds of squidgy chocolatey scrumptiousness. But for the sake of argument (and so that they at least have a sense of identity), today they are being called gluten free Chocolate Crinkle Cookies.
Getting the best texture in gluten free Chocolate Crinkle Cookies
At Gluten Free Alchemist, we do texture as well as flavour. If the texture isn’t right, the recipe is destined for the bin. With a firm belief that being Coeliac shouldn’t mean biscuits and cookies that are dry and gritty, we put everything into making sure recipes are as close to their wheat ‘originals’ as possible. Or actually… better than their wheat ‘originals’. No one should have to put up with eating sand.
Texture matters as much as taste and that means that before signing off any recipe, it is worked and re-worked to get the best possible result. It’s not just about ‘pretty’ here.
The flour used for GF Chocolate Crinkle Cookies
Although these Chocolate Crinkle Cookies can be made with a standard rice-based commercial gluten free flour blend, they simply won’t taste as good. Trust me… I’ve tried it. You lose the smooth, gooey texture that makes them what they are.
When it comes to gluten free baking, the devil is often in the flour detail. And creativity can mean making a flour blend to fit the bake that you want to achieve.
Although many of the bakes at Gluten Free Alchemist use one of our two main home blends (either GFAblend A or my rice-free flour blend B), these chocolate crinkle cookies demanded an individual mix. As a result, they use a specific ratio of sorghum, tapioca, buckwheat and corn flours to get the texture just right. I make no apology. If you want the perfect gluten free cookie, you have to find the right mix.
Why do Crinkle Cookies Crinkle?
Whether you call them crinkle or crackle cookies, have you ever wondered why that beautiful cracked surface exists? Well apparently (according toCooks Illustrated), it’s all to do with the speed with which the top of the cookie dries out in the oven. In a crinkle cookie, the top dries before the cookie has finished rising. The continued internal spreading causes the white icing sugar-coated surface to crack, pull apart and harden, leaving a beautiful crinkly pattern.
Personally, I like deep, wide fissures on my chocolate crinkle cookies. But if you like your crinkles to have more of a close-knit ‘shattered’ look, the scientists atAmerica’s Test Kitchensuggest giving the dough-balls a double-coating of granulated sugar, followed by icing sugar. The coarser granules in the granulated sugar apparently accelerate the drying process due to their ability to dissolve and re-crystallise in the heat of the oven, leading to a surface that dries faster with more cracks!
Can I make these Cookies dairy free?
Absolutely yes! The recipe for Chocolate Crinkle Cookies is not only gluten free, but because it uses coconut oil in place of any butter or margarine, is also naturally dairy free too. Even better for our nut-intolerant friends, the recipe contains no nuts either.
Unfortunately, this recipe is not Vegan as it contains eggs. It is possible that it could be made using a commercial egg replacer, flax or chia egg, or even aquafaba… But it is not something that I have tried. If anyone is brave enough to give it a go, please let me know and I will update the recipe, with whatever works.
Ready to make gluten free Chocolate Crinkle Cookies?
However, you love your crackles and whether you call them chocolate crinkle cookies or Brookies, one thing’s for sure… These little bites are easy to make, moreish, and perfect for every occasion. But don’t take my word for it… Whip up a batch and let me know what you think. Leave a comment, rate the recipe or tag me on social media. #glutenfreealchemist.
Of course if Chocolate Crinkle Cookies don’t ‘float your boat’, there’s plenty of other inspiration over on our index page. Or you can try my Gluten Free Lemon Crinkle Cookies instead!
Or perhaps we can whet your appetite with some…
- Soft Italian Amaretti Cookies
- Mexican Wedding Cookies
- Italian Lemon Amaretti Cookies
- Custard Creams
- Baci Di Dama – Italian Hazelnut Biscuits
- Ginger Cookies
- Chewy Toffee-Apple Cookies
- Soft Nutty Cookie Bites
- Bourbon Biscuits
- Jam Thumbprint Cookies
Happy Baking
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5 from 6 votes
Chocolate Crinkle Cookies
A deliciously fudgy gluten free chocolate cookie which is easy to make and perfectly crinkled. Also dairy free.
Prep Time25 minutes mins
Cook Time12 minutes mins
chill time1 hour hr 30 minutes mins
Total Time2 hours hrs 7 minutes mins
Course: Biscuits & Cookies, Christmas, Sweet Treats
Cuisine: American, British, Dairy Free, Gluten Free
Keyword: biscuits, chocolate, cookies
Servings: 25
Calories per serving: 90.7kcal
Author: Gluten Free Alchemist – Kate Dowse
Key equipment
fridge
baking parchment/paper
small bowl
Oven
Ingredients
- 45 g sorghum flour
- 40 g tapioca starch flour
- 25 g buckwheat flour
- 25 g corn flour (corn starch)
- 1 tsp baking powder gluten free
- ¼ tsp fine sea salt
- ½ tsp xanthan gum
- 190 g caster sugar preferably golden
- 50 g cocoa powder
- 70 g coconut oil melted
- 2 large eggs UK large (at room temperature)
- 1 tsp vanilla extract
- 50 g icing sugar to coat cookies
Instructions
Weigh and mix together the flours, baking powder, salt and xanthan gum until well blended (TIP: weigh into an airtight container and shake vigorously). Set aside.
In a large bowl, mix the sugar, cocoa powder and melted coconut oil until evenly blended.
Add the eggs and vanilla extract and vigorously beat together with a firm wooden/silicone spoon.
Add the dry ingredients and beat again until smooth.
Chill the ingredients for 1 to 2 hours until firmed up.
Prepare a couple of large baking trays by base-lining with baking paper.
Pre-heat the oven to 180 C/350 F/Gas 4.
Once chilled and firm, scoop out spoonfuls of cookie dough (approx walnut size) and roll into balls with your hands.
Place the icing sugar into a bowl and dip each dough ball, rolling around until fully coated in icing sugar.
Once coated, place each ball on the baking trays about two inches apart. Very lightly press the top of each ball to flatten slightly.
Bake for 10 to 12 minutes and remove from the oven.
Leave on the trays for a further 5 minutes before transferring to a wire rack to cool completely.
Notes
* Note: nutritional information is an estimate & may vary according to portion size/ingredient variants.
You can replace the flours with a standard gluten free flour blend (135g), but I recommend you use the ratio of flours as stated above. Rice-based blends in particular will significantly affect the texture of the cookie, giving a more gritty and drier result.
Nutrition
Calories: 90.7kcal | Carbohydrates: 15.3g | Protein: 1.1g | Fat: 3.5g | Saturated Fat: 2.7g | Cholesterol: 13.1mg | Sodium: 47.8mg | Potassium: 46.7mg | Fiber: 0.9g | Sugar: 9.7g | Vitamin A: 19IU | Calcium: 14.3mg | Iron: 0.5mg
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© 2019-2024 Kate Dowse All Rights Reserved – Do not copy or re-publish this recipe or any part of this recipe on any other blog, on social media or in a publication without the express permission of Gluten Free Alchemist
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