Gluten-Free Chocolate Crinkles

Gluten-Free Chocolate Crinkles
Prep 30 m
Refrigerate 2 hours or overnight
Bake for 12 minutes per batch



  1. 1 of 6 Position racks in top third and center of oven and heat to 350 degrees . Line 2 large rimmed baking sheets with parchment paper.
  2. 2 of 6 In a small saucepan, melt butter over medium. Remove from heat, add chopped chocolate and let stand 2 minutes to soften. Whisk until chocolate is melted and smooth. Whisk in vanilla and espresso powder. Let cool until tepid.
  3. 3 of 6 In a medium bowl, whisk next 6 ingredients. In a large bowl, beat 1 1/2 cups granulated sugar and eggs until pale yellow and thick, about 3 minutes. Beat in cooled chocolate mixture.
  4. 4 of 6 Using a wooden spoon, gradually stir in almond flour mixture. Stir in chocolate chips. Cover bowl with plastic and refrigerate until easy to handle, at least 2 hours or overnight.
  5. 5 of 6 Add 1/3 cup granulated sugar to a bowl and the confectioners' sugar to a second bowl. Roll heaping tablespoonfuls of dough into balls. Roll each ball first in granulated sugar, then in confectioners' sugar. Place 3 inches apart on prepared baking sheets.
  6. 6 of 6 Bake just until edges are firm and tops are cracked, 10 to 12 minutes. Cookies should be soft and cakey; do not overbake. Let cool in pans for 5 minutes. Transfer cookies to a wire rack to cool completely. Repeat with remaining dough, using cooled baking sheets.
Nutrition Information for Gluten-Free Chocolate Crinkles
Servings Per Recipe:
Per Serving: 42 mg sodium, 6 g Fat, total, 3 g sat. fat, 110 kcal cal., 8 g sugar, 2 g pro., 13 g carb., 1 g fiber