Gluten-Free Chocolate Crinkles

Vegetarian
Gluten Free
Dairy Free
Low Fod Map
Gluten-Free Chocolate Crinkles
260 min.
72
39kcal

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, gluten-free, dairy-free, and low FODMAP lifestyle, these cookies are a guilt-free pleasure that everyone can enjoy.

Imagine biting into a soft, chewy cookie with a rich chocolate flavor, dusted with a light coating of powdered sugar that adds a touch of sweetness and elegance. These crinkles are not just a snack; they are a celebration of flavor and texture, making them an ideal choice for antipasti, starters, or simply as a delightful appetizer at your next gathering.

With a preparation time of just over four hours, including chilling, these cookies are well worth the wait. The combination of eggs, granulated sugar, and melted chocolate creates a luscious dough that transforms into beautiful crinkle cookies in the oven. Each bite is a perfect balance of sweetness and chocolatey goodness, with a caloric count of only 39 kcal per cookie, allowing you to indulge without the worry.

Whether you're hosting a party or simply craving a sweet treat, these Gluten-Free Chocolate Crinkles are sure to impress. Gather your ingredients, roll up your sleeves, and get ready to bake a batch of these irresistible cookies that everyone will love!

Ingredients

  •  eggs 
  • cups granulated sugar 
  • 0.5 cup powdered sugar 
  • oz baker's chocolate unsweetened cooled melted
  • teaspoons vanilla 
  • 0.5 cup vegetable oil 
  • 2.5 cups frangelico gluten free
  • 2.5 cups frangelico 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 350F. 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

Calories39kcal
Protein4.88%
Fat29.57%
Carbs65.55%

Properties

Glycemic Index
0.97
Glycemic Load
3.88
Inflammation Score
-1
Nutrition Score
0.81869564918072%

Flavonoids

Catechin
1.01mg
Epicatechin
2.23mg

Nutrients percent of daily need

Calories:39.01kcal
1.95%
Fat:1.38g
2.12%
Saturated Fat:0.63g
3.95%
Carbohydrates:6.87g
2.29%
Net Carbohydrates:6.61g
2.4%
Sugar:6.4g
7.11%
Cholesterol:9.09mg
3.03%
Sodium:3.93mg
0.17%
Alcohol:0.04g
100%
Alcohol %:0.4%
100%
Protein:0.51g
1.02%
Manganese:0.07mg
3.34%
Copper:0.05mg
2.66%
Iron:0.32mg
1.78%
Magnesium:5.46mg
1.36%
Selenium:0.92µg
1.31%
Zinc:0.18mg
1.23%
Phosphorus:11.15mg
1.11%
Fiber:0.26g
1.05%