Gluten-free Mulled Chocolate Crinkle Cookies
These gluten-free chocolate crinkle cookies are crisp on the outside, soft and chewy on the inside, and laced with warm mulling spices and bright orange zest for a truly unforgettable cookie.
Ingredients
- 1 cup (235 grams) white sugar
- ½ cup (45 grams) cocoa powder
- 3 tablespoons (42 grams) vegetable oil*
- Zest from an orange
- 1 egg or vegan egg replacer**
- 2 tsp vanilla extract
- 1 cup (110 grams) oat flour
- ¼ cup (26 grams) tapioca flour***
- 1 ½ tsp mulling spice blend divided (see recipe below)
- 1 tsp baking powder
- ¼ tsp salt
- ¼ - ⅓ cup powdered sugar for rolling the cookies
Mulling Spice Blend
- ½ teaspoon cinnamon
- ¼ teaspoon ginger
- ¼ teaspoon cloves
- ¼ teaspoon allspice
- ⅛ teaspoon cardamom
- ⅛ teaspoon black pepper
Instructions
- In a large bowl or stand mixer fitted with the paddle attachment, mix together the cocoa, sugar, oil, and orange zest until well combined. Add the egg and vanilla and mix to combine.
- In a medium bowl, measure out the oat flour, tapioca flour, 1 teaspoon of the mulling spice blend, baking powder, and salt. Whisk to combine.
- Add the flour mixture to the sugar mixture and mix until combined. Cover the bowl with plastic wrap and place in the fridge for 1 hour to firm up.
- Preheat the oven to 350° Fahrenheit. Line a baking sheet with parchment paper. Place the powdered sugar and remaining ½ teaspoon of mulling spice in a small bowl.
- Once the dough has chilled, scoop out a tablespoon of dough and roll it into a ball. Then roll the dough ball in the powdered sugar, making sure to coat the ball generously. Place the dough ball on the prepared cookie sheet and repeat with remaining dough. Space the cookies at least 2 inches apart.
- Bake the cookies in the preheated oven for 12-14 minutes. The cookies should have spread a bit but still have a bit of a rounded top.
- Remove the cookies from the oven and allow them to cool on the baking sheet for 5-10 minutes before transferring them to a cooling rack to cool completely. Repeat with any remaining dough.
- Cookies can be stored in a lidded container at room temperature for up to 5 days or frozen for up to 6 months.
Notes
*Any neutral-flavored vegetable oil will work here so long as it’s liquid at room temperature.
**I’ve used Bob’s Red Mill Egg Replacer and it worked nicely in this recipe. I haven’t tested it with a flax “egg” but it should also work.
***Also known as tapioca starch. You can substitute another starch like arrowroot, potato, or cornstarch without any problem. Just use what you have.
Tried this recipe?Let us know how it was!