Brownie Crinkle Cookies (Gluten Free Option)

Name: Brownie Crinkle Cookies (Gluten Free Option)
Prep time: 8 min
Cook time: 12 min
Total time: 20 min
Ingredients: 1/2 cup cocoa powder (sifted); 1 cup sugar; 1/4 cup olive oil; 2 large eggs; 1 1/2 tsp vanilla extract; 1 cup all purpose flour OR 1to1 gluten free flour with xanthan gum; 1 tsp baking powder; 1/4 tsp salt; 1/4 cup powdered sugar

Deliciously fudgy Brownie Crinkle Cookies are easy to make and come with a simple gluten free option. These irresistible cookies will impress anyone!

chocolate crinkle cookie with bite taken out — Brownie Crinkle Cookies

These brownie cookies are sooooo fudgy it is ridiculous. With crisp edges the fudgiest center I seriously could not stop myself from eating all of these cookies. Luckily they freeze well because that is the only way I could stop, I prefer to save some baking for my family and friends when they come over! Sometimes I enjoy bringing my baked goods to my coworkers as well, and these cookies were a huge hit at work – they did not last long at all. I can’t wait for you to make these!

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INGREDIENTS YOU NEED

1/2 cup cocoa powder sifted
1 cup sugar
1/4 cup olive oil
2 large eggs
1 1/2 tsp vanilla extract
1 cup all purpose flour OR 1to1 gluten free flour with xanthan gum
1 tsp baking powder
1/4 tsp salt
1/4 cup powdered sugar

stack of chocolate crinkle cookies — Brownie Crinkle Cookies

Instructions To Make Brownie Crinkle Cookies

In a medium bowl, whisk together your cocoa powder, sugar and olive oil. Beat in your eggs one at a time, until fully incorporated. Stir in your vanilla extract.
In a separate medium bowl, whisk your flour, baking powder, and salt. Stir the dry ingredients into the wet mixture just until a dough forms. Cover bowl with wrap and refrigerate for at least 4 hours or overnight.
When your are ready to bake, preheat your oven to 350 degrees F. Place your icing sugar into a bowl. Line a large cookie sheets with parchment paper. Roll your dough into a ball that is roughly 1.5 tbsp in size.
Evenly coat each ball of dough in the powdered sugar and place onto your prepared cookie sheet at least 4 inches apart.
Bake for 10-12 minutes, your cookie should still be fairly soft out of the oven – they will harden as they cool.
Allow to cool on the cookie sheet for 7 minutes and then transfer to a wire rack to cool completely. Enjoy!

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