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Gluten-Free Crinkle Cookies

  • Yield: 18-24 1x


  • 1/2 cup confectioners sugar
  • 1 cup of gluten-free oat flour (grounded gf oats)
  • 1/2 cup brown rice flour
  • 1/4 cup tapioca flour
  • 1/2 cup unsweetened cocoa powder
  • 1 1/2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 8 tablespoons (1 stick) unsalted butter, at room temperature
  • 1 1/4 cups sugar
  • 2 eggs
  • 1/2 teaspoon pure vanilla extract


  1. Preheat an oven to 350°F. Grease two baking sheets with butter. Put the confectioners’ sugar into a bowl and set aside.
  2. In a medium mixing bowl, stir together the flours, cocoa, baking powder and salt. Set aside.
  3. In a large bowl, using an electric mixer, beat the butter and sugar on medium speed until creamy, about 3 minutes.
  4. Add 1 egg and beat on medium speed until blended. Add the other egg and vanilla and beat until blended.
  5. Turn off the mixer and add the flour mixture. Beat on low speed or stir until blended.
  6. Using a tablespoon, scoop up a rounded spoonful of dough. Scrape the dough off the spoon into the palm of your other hand. Roll the dough into a ball. Roll the ball in the confectioners’ sugar until covered.
  7. Place the balls on a prepared baking sheet. Repeat, spacing the balls about 2 inches apart.
  8. Bake the cookies until they are crackled and puffed, 10 to 12 minutes. Remove the baking sheet from the oven and set it on a wire rack for 15 minutes.
  9. Using a metal spatula, move the cookies onto the rack and let cool completely.


Depending how big the mounds are the cookies will yield between 18-24