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Madison Area Gluten Intolerance Chapter

Chocolate Crinkles

1/4 cup vegetable oil
2 squares unsweetened chocolate (2 ounces), melted
1 cup granulated sugar
2 eggs
1 teaspoon vanilla

1 cup Wendy Wark’s Gluten Free Flour Blend (if using a different GF flour, add 1/8 teaspoon xanthan gum to dry ingredients)

1 teaspoon baking powder
1/4 tsp salt
Confectioner’s sugar

In a 2 quart saucepan, melt chocolate in oil over very low heat. Remove from heat, mix in granulated sugar. Beat in the eggs thoroughly, one at a time. Mix in vanilla. Add dry ingredients (and xanthan gum if necessary). Chill the mixture several hours or overnight.

Heat oven to 350 degrees F. Drop teaspoonfuls of dough into confectioner’s sugar and shape into balls. Place on greased baking sheet (or cover baking sheet with parchment paper or silicon baking mat). Bake 10 to 12 minutes. Do not over bake! Remove the cookies a little early and let them sit on the baking sheet for several minutes before removing to a cooling rack. Makes 2 1/2 dozen cookies.