Gluten Free Chocolate Crinkle Cookies

Black Forest Cake flavors in a cookie! This is one of my family’s favorite!

Black Forest Cookie Crinkles


½ cup gluten free flour blend**
¼ cup tapioca flour
¾ cup sugar
½ tsp xanthan gum (omit if flour blend has it already)**
¾ tsp baking powder
¼ tsp salt
½ stick butter or non-dairy margarine (4 TB.)
1/3 cup cocoa powder, natural or dutch process

1 egg
1 tsp instant coffee granules mixed with 2 TB. Hot water
1 tsp. gluten free vanilla extract
1/3 cup semisweet chocolate chips
1/3 cup dried tart cherries (1.5 oz)
¾ cup powdered sugar


Preheat oven to 350 degrees.

Whisk together the first 6 ingredients together. Set aside.

Melt the butter in a microwave safe container for 20 seconds. Add cocoa to the butter and stir till smooth. Stir in the egg, coffee mixture and vanilla, blending till smooth.

Add the chocolate into the flour mixture and stir well. Fold in the chocolate chips and cherries.

Place powdered sugar in a large bowl.

Using a medium sized cookie scoop (#40), drop cookie balls into the powdered sugar and roll untill all sides are coated.

Place on parchment lined baking sheets 2” apart and  bake for 12-14 minutes or until the cookies are crinkly on top ad set. Let cookies cool on the sheet for 5 minutes and then transfer to a wire rack and cool completely.

Makes two dozen.

** I used Bob’s Red Mill 1 to 1 flour blend which already has xanthan gum in it. So don’t add any extra in the recipe or the cookies may end tasting like rubber bands. Not good!

Thanks so much for visiting!


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