Classic Gluten-Free Chocolate Crinkle Cookie

Step 1

In a medium bowl, combine the granulated sugar with the oil until well combined. Add the eggs and vanilla and whisk together for 1 minute until smooth.

Step 2

Sift the flour, cacao powder, baking powder, and salt in a second bowl. Add the flour mixture to the egg mixture and mix [with a spoon] until well combined. Continue to mix the ingredients, by hand, for 1 minute to ensure all ingredients are well incorporated.

Step 3

Cover the bowl with the batter and place it in your fridge to chill for 1-2 hours or overnight.

Step 4

Preheat oven to 350º F and prepare a baking sheet with a piece of parchment paper or silicone baking mat. Place the powdered sugar in a small bowl and set aside.

Step 5

Roll the dough into 12 evenly-sized rounded balls (about 1" to 1.5" balls). Lightly wet your hands to prevent the dough from sticking to them. You could also use a cookie scooper to help shape the dough. Place each dough ball on a piece of plastic wrap.

Step 6

Roll each dough ball in the powdered sugar and then place each cookie on your baking sheet 1-1.5 inches apart. Do not flatten the dough. The cookies will spread.

Step 7

Bake for 9-10 minutes, then remove the cookies from the oven and allow them to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Step 8

Serve immediately or store in a sealed container for 3-4 days at room temperature.