Chocolate Crinkle Cookies – Gluten-Free / Corn-Free
Chocolate Crinkle Cookies are Mary’s all-time favorite Gluten-Free cookies. The rich soft chocolate center with the crisp exterior is amazing. Especially when they are fresh from the oven with a tall glass of milk. These are a favorite for Christmas but we make them throughout the year. The recipe is modified from a family recipe that was passed down from my grandmother. We grew up making these cookies and it has been really great to be able to continue the tradition and make them safe for Mary by eliminating the wheat (Gluten) and corn.
- 2 Sticks of Butter, Softened
- 1 Cup Sugar
- 1 Cup Brown Sugar*
- 3 Eggs
- 1 TSP Baking Soda
- 2 1/4 Cup Pamela’s Gluten-Free Bread Mix
- 1 TSP Vanilla*
- 1 bag of Chocolate Chips*, melted (I use a double boiler, you can also use a microwave)
- 2 Cups Wholesome! Powdered Sugar* (This is the only brand that I've found without corn starch.)
- *Watch labels and look out for corn additives
- Preheat Oven to 350F
- Cream together butter, sugar, brown sugar, and eggs for 2 min with mixer.
- Add baking soda and gradually add the bread mix.
- Add the vanilla and the melted chocolate, mix until even color making sure to scrape the sides and bottom of the bowl.
- Form into balls (I use a cookie scoop, but we just used a tablespoon as kids), roll the balls in powdered sugar and arrange on cookie sheet.
- Bake for 8-10 min, cookies should be soft, remove cookies from cookie sheet and cool on a wire rack. They will firm up as they cool.
- After cooling extra cookies can be stored for several days in a Ziplock bag or if you freeze them, they’re great for several months.
Enjoy with a glass of milk 🙂
What is your favorite type of cookies?
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