Gluten-Free Fudge Crinkle Cookies

From the award-winning White Rock, B.C., bakery, Pikanik, these cookies are so fudgey and delicious, you won’t miss the gluten.

  • By Pikanik
  • May 19, 2016
Image Author: Krista Belegris


    130 ml neutral tasting oil (grape seed, canola, coconut – not neutral but delicious!)

    4 oz Unsweetened Baking Chocolate Squares

    2 cups Granulated Sugar

    3 Eggs

    2 tsp Vanilla Extract

    2 cups + 2 tbsp  Pikanik Gluten-Free All-Purpose Flour

    1 tsp Xanthan Gum

    1/4 tsp Salt

    1 1/4 tsp Baking Powder


    Melt chocolate and oil together in the microwave. Stir every 30 seconds until chocolate is evenly melted

    Transfer melted chocolate mixture to a mixing bowl with a paddle attachment and add in granulated sugar. Mix on low until fully incorporated.

    Add in eggs and vanilla, continue to mix on low speed

    Mix all dry ingredients in separate bowl and blend with a spatula or spoon. Add into mixing bowl with the wet ingredients. Mix on low until blended and then turn the mixture to medium speed and mix for 1-2 minutes until smooth and well blended

    Scoop the cookie dough into golf ball size balls (it will be pretty sticky) and place on wax or parchment paper. Refrigerate or freeze the balls at this stage for later use.

    When ready to bake, roll the cold dough balls in granulated sugar, place on a parchment lined baking sheet and bake for 8-10 minutes at 350’F

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