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Thursday, April 25th, 2013

Gluten-Free Chocolate Crinkle Cookies

Gluten-free chocolate crinkle cookies

A favorite of my kids, these cookies have the texture of a brownie squeezed into a cookie with traces of coconut. We brought them to two different spring celebrations one weekend and they were a success everywhere. The ultimate test of gluten-free cooking in my mind is when no one can tell something is gluten free. That was certainly the case for these cookies. The best part is everyone assumed I bought them from a specialty bakery, cause they were that good.





4 eggs

1 cup powdered sugar

1 cup regular sugar

1 cup of cocoa powder (unsweetened)

2 t vanilla

½ cup oil (coconut oil is my favorite)


1¾ cup gluten free flour (I like Pamela’s)

1/3 cup shredded coconut

¼ cup almond flour

2 t baking powder

½ t salt



Don’t preheat the oven! These will need to harden in the freezer first!


1. Make sure the eggs are at room temperature. Beat the 4 eggs.

2. Slowly add the 2 cups of sugar while continuing to beat the mixture. Add the cocoa.

3. Add the oil and vanilla.

4. Add the remaining dry ingredients. Beat until combined.

5. Cover the bowl and leave the batter at least four hours but preferably overnight in the freezer.

6. Grease or spread parchment paper onto your cookie sheets. Heat the oven to 350.

7. Take tablespoonfuls of the dough and drop it onto a plate covered in powdered sugar. Roll the dough into a ball, covering it generously with the powdered sugar (it gets absorbed into the cookie pretty fast.) Place the balls onto the well greased sheet (or use parchment paper as I did) with ample space in between them—they will spread.




8. Cook for 10 minutes.

9. Cool and try not to eat too many!






Notes and Modifications

You don’t have to make these gluten free and can of course use regular flour. But they are pretty awesome gluten free.


Don’t try to roll the balls of dough in your hands, even after the dough has been in the freezer. It just gets all over your hands and makes them muddy and sticky. Better to take a tablespoonful of dough and plop it onto a plate with powdered sugar. Then roll it into a ball on the plate into the powdered sugar.

© 2013, Stephanie Meade. All rights reserved.

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Stephanie is the Founder and Editor-in-Chief of InCultureParent. She has two Moroccan-American daughters (ages 5 and 6), whom she is raising, together with her husband, bilingual in Arabic and English at home, while also introducing Spanish. After many moves worldwide, she currently lives in Berkeley, California.

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