Chocolate Crinkle Cookies

A low FODMAP chocolate crinkle cookie with cocoa powder, a gluten-free flour blend, eggs, and a powdered sugar coating.

Prep 20 min

Cook 24 min

Serves 18

Gluten-freeDairy-freeVegetarian

Ingredients

For the dough:

• 1 cup (85 g) unsweetened cocoa powder
• 1 1/2 cups (300 g) granulated sugar
• 1/2 cup (120 ml) neutral oil, such as canola
• 3 large eggs
• 2 teaspoons pure vanilla extract
• 1 1/2 cups (215 g) gluten-free flour blend (with xanthan gum)
• 1 teaspoon baking powder
• 1/2 teaspoon fine salt

For rolling:

• 1/4 cup (50 g) granulated sugar
• 1/2 cup (60 g) powdered sugar

Makes 36 cookies. One serving is 2 cookies.

Instructions

Make and Chill the Dough

1. Whisk the cocoa, sugar, and oil in a large bowl until it looks like wet sand.
2. Whisk in the eggs one at a time, then the vanilla.
3. Stir in the flour blend, baking powder, and salt until no dry streaks remain. The dough will be soft, like thick brownie batter.
4. Cover and refrigerate for at least 3 hours, or overnight, until firm enough to roll.

Shape and Bake

1. Heat the oven to 350°F (175°C). Line two baking sheets with parchment.
2. Put the granulated sugar and powdered sugar in two separate shallow bowls.
3. Scoop 24 g portions (about 1 1/2 tablespoons) and roll them into balls. Roll each ball in granulated sugar, then coat it thickly in powdered sugar.
4. Place 18 on each sheet, 2 inches apart. Keep the second sheet's dough in the fridge while the first bakes.
5. Bake one sheet at a time for 11 to 12 minutes, until the cookies have spread and cracked and the edges are set. The centers stay soft.
6. Cool on the sheet for 5 minutes, then move to a rack.

Tips & Substitutions

• Don't skip the chill. Warm dough spreads flat and soaks up the powdered sugar, so the crinkle disappears.
• Two coats of sugar. The granulated layer underneath keeps the powdered sugar white and crackly instead of melting into the cookie.
• Dutch-process cocoa. It gives a darker, milder cookie. Natural cocoa works the same way here because the baking powder does the lifting.
• Add chocolate chips. Fold in 1/2 cup (85 g) of dairy-free dark chocolate chips. That adds about 5 g of chocolate per serving.
• Powdered sugar label. Plain powdered sugar is sugar plus a little cornstarch or tapioca starch, both low FODMAP.

Why This Works

Cocoa portion. Monash lists cocoa powder as low FODMAP at 2 heaped teaspoons, and the 4.7 g in two cookies is within that serve.

Oil keeps it dairy-free. Oil instead of butter gives a fudgy, soft center and keeps the cookie free of dairy.

Gluten-free flour. The rice and starch flour blend replaces wheat flour, which carries fructans.

Storage

Store the cookies in an airtight container at room temperature for up to 5 days. Freeze baked cookies for up to 3 months. The powdered sugar fades a little over time, so dust them again before serving if you like.