About the recipe: This is a variation of a recipe I used back when our family ate gluten and dairy. The original can be found here: Chocolate Crinkles II. I adjusted the recipe to make it gluten and dairy free. I love having these rich, chocolaty cookies with a glass of almond milk. I hope your family enjoys it as much as ours.
½ cup unsweetened cocoa powder
1 cup white sugar
¼ cup dairy free butter
1 teaspoon vanilla extract
1 cup gluten free flour blend (use one that contains xanthan gum)
1 teaspoon baking powder
¼ teaspoon salt
¼ cup powdered sugar
In a medium-sized bowl combine cocoa powder and sugar. Mix in butter, eggs, and vanilla. In a large bowl combine flour, baking powder, and salt. Add wet ingredients to the flour and mix well. Cover and refrigerate for at least four hours.
Preheat oven to 350 degrees. Line cookie sheets with parchment paper.
Take cookie dough by rounded ½ teaspoon and roll into balls. Then roll the balls in the powdered sugar and place on cookie sheets. Bake in preheated oven for 12-15 minutes or until edges are starting to become crisp. Let the cookies cool for 3 minutes before transferring to wire racks.