- VE
Chocolate Crinkle Cookies
If there’s one cookie that screams holiday baking, it’s Chocolate Crinkle Cookies. Sticky dough, crackly tops, and that perfect chewy, cake-like bite. I've been making this recipe for years and recently tested (with great success!) a gluten-free version by swapping out the flour for gluten-free all-purpose flour. Whether you make the original or the gluten-free version, these cookies are sure to be a hit for holiday parties, cookie swaps or just enjoying on a cozy holiday night.
Ingredients
Instructions
- Step 1
Add sugar and vegetable oil to a mixing bowl and cream together. Stir in cocoa powder.
- Step 2
Add eggs, 1 at a time, mixing between each. Stir in vanilla.
- Step 3
In a separate bowl, mix together flour, cocoa powder, baking powder and salt. Add the dry ingredients to the wet, stir until fully combined and no clumps appear.
- Step 4
Cover and chill in the refrigerator for at least 4 hours, up to overnight.
- Step 5
Preheat oven to 350 degrees F. Add powdered sugar to a bowl.
- Step 6
Roll dough into balls. Coat with powdered sugar. Place on a baking sheet lined with parchment paper or a silicone mat, leaving at least 2 inches between each. Bake for 11 to 13 minutes.
- Step 7
Remove from oven, let rest for a few minutes and transfer to a wire rack to completely cool. Store in an air-tight container.
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@pesto-potatoes
Hi, I’m Reed Dunn, the home cook, food blogger and photographer behind Pesto & Potatoes. This is where I share fresh, seasonal plant-based and pescatarian recipes to inspire you in the kitchen and make answering “what’s for dinner?” a little easier.
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