15-Minute Gluten Free Chocolate Crinkle Cookies
Gluten-free chocolate crinkle cookies are the perfect holiday sweet treat, with a rich, fudgy chocolate flavor and a soft, chewy texture wrapped in a snowy powdered sugar coating. Especially since they only take 15 minutes and need just 6 ingredients.
Servings: 18 cookies
Calories: 206kcal
Cost: 9
Ingredients
- 17 ounce 1 box gluten-free chocolate cake mix dry
- 1 box chocolate pudding mix dry
- 8 tablespoon butter softened
- 2 eggs
- ½ cup powdered sugar
- ¼ cup cornstarch
Instructions
- Preheat the oven to 375 degrees
- In a stand mixer, combine the dry cake mix, the dry pudding mix, butter and eggs then mix well
- Using a mini cookie (ice cream) scoop, roll dough into about 1” balls
- In another bowl, combine the powdered sugar and cornstarch
- Roll each cookie dough ball in the powdered sugar and cornstarch mixture
- Place balls on a silicone mat lined baking sheet and bake cookies 8-10 minutes or until the cookies are lightly brown on the bottom and still soft to the touch on top (I like them just undercooked)
- Let the cookies rest for 1-2 minutes then transfer to a wire rack
Notes
Tips for making the best chocolate crinkle cookies
- Roll generously: When rolling the cookie dough in the powdered sugar, don't be shy! Make sure you get enough powdered sugar mixture on there for that snowy effect.
- Don't over bake: These cookies should still be soft in the middle when you take them out of the oven, they will firm up more as they cool.
- Chill the dough: If your cookie dough feels sticky, refrigerate for 15-20 minutes before rolling.
Nutrition
Calories: 206kcal | Carbohydrates: 29g | Protein: 2g | Fat: 10g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 0.2g | Cholesterol: 32mg | Sodium: 344mg | Potassium: 109mg | Fiber: 1g | Sugar: 17g | Vitamin A: 183IU | Calcium: 45mg | Iron: 1mg