Gluten-Free Chocolate Chip Holiday Crinkle Cookies
Ingredients
- 1/2 cup salted butter ~ softened ~ or plant-based for dairy-free
- 6 Tbsp sugar
- 6 Tbsp brown sugar
- 3/4 tsp vanilla
- 1 lg egg
- 1 1/3 cup plus 1 tbsp gluten-free flour baking blend ~ I used King Arthur Gluten-Free Measure-For-Measure Flour. *See note
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 1/4 cups semi-sweet chocolate chips ~ I used Allergy-Friendly Enjoy Life Chips
- 1/4 cup sprinkles ~ optional but fun for the holidays and parties
- 1 1/2 cups powdered sugar ~ for rolling
Instructions
- Preheat oven to 350-degrees F. for cookies rolled in powdered sugar (crinkles) or 375 degrees F. for cookies without powdered sugar.
- Prepare a baking sheet with parchment paper or a silicone liner.
- In a mixing bowl cream together butter and sugars.
- Add vanilla and egg and mix well.
- Add gluten-free flour, baking soda, and salt. Stir to mix.
- Fold in chocolate chips and sprinkles.
- Make balls with 2 tbsp of dough or slightly less. Roll in powdered sugar and place on cookie sheet leaving room for cookies to lightly spread. If you are making them without powdered sugar place balls of dough on cookie sheets 2" apart.
- Bake 8 minutes at 375 degrees F. without powdered sugar and 9 minutes at 350 degrees F. with powdered sugar.
- Let cookies sit 1-2 minutes after removing them from the oven before transferring them to a cooling rack.
Notes
**To measure flour stir the flour and spoon it into the measuring cup without shaking it down, then level it off and add to your recipe.