Gluten Free Chocolate Crinkle Cookies are delightfully rich and fudgy. A classic, must-bake, cookie for every chocolate lover!
In a medium mixing bowl, whisk together the gluten free flour, cocoa powder, baking powder, and salt until combined. Set aside.
In a large mixing bowl, beat the oil and granulated sugar on medium-high speed until the mixture is light and fluffly, about 2 minutes.
Reduce the speed to low and add 1 egg at a time until combined.
Add in the vanilla extract and beat on low speed until combined.
Add the flour mixture in 2 or 3 portions, and beat on low speed after each addition until completely combined.
Transfer the dough to a smaller bowl. Cover the bowl with plastic wrap and chill in the refrigerator for at least 2 hours.
When you're ready to bake the cookies, preheat the oven to 350 degrees. Line baking sheets with parchment paper.
Place the powdered sugar in a small bowl. Roll the dough into 1-inch balls, then roll dough balls in powdered sugar and coat completely. Place on the prepared baking sheets at least 2 inches apart.
Bake for 10 minutes. Allow the cookies to rest on the hot cookie sheets for 2 minutes, then transfer to a wire rack to cool completely.
Recipe adapted from Gimme Some Oven