Gluten-Free Chocolate Crinkles

Vegetarian
Dairy Free
Low Fod Map
Gluten-Free Chocolate Crinkles
260 min.
72
49kcal

Suggestions


Indulge in the delightful world of Gluten-Free Chocolate Crinkles, a treat that promises to satisfy your sweet tooth without compromising on dietary needs. Perfectly suited for those following a vegetarian, dairy-free, or low FODMAP lifestyle, these cookies are a testament to the fact that you can enjoy delicious desserts while adhering to specific dietary restrictions.

Imagine biting into a soft, chewy cookie with a rich chocolate flavor that melts in your mouth, all while being gluten-free! The combination of unsweetened baking chocolate and granulated sugar creates a decadent base, while the powdered sugar coating adds a delightful sweetness and a beautiful crinkled appearance. With only 49 calories per cookie, you can enjoy these treats guilt-free, making them an ideal choice for antipasti, starters, snacks, or appetizers at your next gathering.

Whether you're hosting a party or simply craving a sweet snack, these Gluten-Free Chocolate Crinkles are sure to impress. The preparation is straightforward, requiring just a few simple steps and some chilling time to enhance the flavors. So gather your ingredients, roll up your sleeves, and get ready to bake a batch of these irresistible cookies that everyone will love!

Ingredients

  • 0.5 cup vegetable oil 
  • oz baker's chocolate unsweetened cooled melted
  • cups granulated sugar 
  • teaspoons vanilla extract pure
  •  eggs 
  • 2.5 cups pancake mix gluten free
  • 0.5 cup powdered sugar gluten-free

Equipment

  • bowl
  • baking sheet
  • oven

Directions

  1. In large bowl, mix oil, chocolate, sugar and vanilla. Stir in eggs, one at a time. Stir in Bisquick mix until dough forms. Cover; refrigerate at least 3 hours.
  2. Heat oven to 350°F. Grease cookie sheets with shortening or cooking spray. Drop dough by teaspoonfuls into powdered sugar; roll around to coat and shape into balls.
  3. Place about 2 inches apart on cookie sheets.
  4. Bake 10 to 12 minutes or until almost no imprint remains when touched lightly in center. Immediately remove from cookie sheets to cooling racks.

Nutrition Facts

Calories49kcal
Protein6.68%
Fat30.04%
Carbs63.28%

Properties

Glycemic Index
0.97
Glycemic Load
3.88
Inflammation Score
-1
Nutrition Score
1.1639130451595%

Flavonoids

Catechin
1.01mg
Epicatechin
2.23mg

Nutrients percent of daily need

Calories:48.85kcal
2.44%
Fat:1.72g
2.65%
Saturated Fat:0.72g
4.53%
Carbohydrates:8.17g
2.72%
Net Carbohydrates:7.82g
2.85%
Sugar:6.4g
7.11%
Cholesterol:12.3mg
4.1%
Sodium:26.73mg
1.16%
Alcohol:0.04g
100%
Alcohol %:0.29%
100%
Protein:0.86g
1.73%
Manganese:0.07mg
3.66%
Copper:0.06mg
2.77%
Phosphorus:25.27mg
2.53%
Iron:0.38mg
2.11%
Selenium:1.36µg
1.94%
Vitamin B2:0.03mg
1.65%
Magnesium:6.45mg
1.61%
Zinc:0.22mg
1.45%
Fiber:0.35g
1.39%
Calcium:12.74mg
1.27%