gluten free chocolate orange crinkle cookie recipe

Gluten Free Chocolate Orange Crinkle Cookie Recipe

gluten free chocolate orange crinkle cookie recipeI’m not sure who first put the two flavors together, or why we tend to associate it with Christmas- but nothing says the holidays like chocolate and orange. I love chocolate crinkle cookies, but this year I wanted to amp up the flavor a bit. Nielsen Massey sent me a bottle of their pure Orange Extract, and with it I took our usual chocolate crinkle cookies to another level. The orange flavor is there, and chocolate too – and they’re so much better than some chocolates wrapped in tin. Gluten free, dairy free, and bound to become a new holiday favorite – you have to try them this year!

Ingredient:

  • Nielsen Massey Orange Extract Review1 cup Cocoa Powder
  • 2 cups Sugar
  • 1/2 cup Vegetable Oil
  • 4 Eggs
  • 2 tsp Pure Orange Extract
  • 1 1/4 cup White Rice Flour
  • 3/4 cup Tapioca Starch
  • 2 tsp Baking Powder
  • 1/2 tsp Salt
  • 1/2 cup Powdered Sugar

Directions: 

  1. In your mixing bowl combine your cocoa powder, sugar and vegetable oil. Add your eggs one at a time and then your orange extract.
  2. gluten free chocolate orange crinkle cookie recipeIn a medium bowl combine your white rice flour, tapioca starch, baking powder and salt. Slowly add to your wet mixture in the mixing bowl and mix until just combined.
  3. Refrigerate for at least 4 hours – but this is a great recipe to make the night before.
  4. Preheat your oven to 350 degrees.
  5. Scoop your dough into 1/2 in balls (it will be a tad sticky) and roll in powdered sugar. Place on a lined baking sheet 1 inch apart.
  6. Bake 10-12 minutes until done. Allow to cool on the cookie sheet for a few minutes before moving to the cooling rack.

Gluten Free Chocolate Orange Crinkle Cookie Recipe

Gluten Free Chocolate Orange Crinkle Cookie Recipe

Ingredients

  • 1 cup Cocoa Powder
  • 2 cups Sugar
  • 1/2 cup Vegetable Oil
  • 4 Eggs
  • 2 tsp Pure Orange Extract
  • 1 1/4 cup White Rice Flour
  • 3/4 cup Tapioca Starch
  • 2 tsp Baking Powder
  • 1/2 tsp Salt
  • 1/2 cup Powdered Sugar

Instructions

  1. In your mixing bowl combine your cocoa powder, sugar and vegetable oil. Add your eggs one at a time and then your orange extract.
  2. In a medium bowl combine your white rice flour, tapioca starch, baking powder and salt. Slowly add to your wet mixture in the mixing bowl and mix until just combined.
  3. Refrigerate for at least 4 hours - but this is a great recipe to make the night before.
  4. Preheat your oven to 350 degrees.
  5. Scoop your dough into 1/2 in balls (it will be a tad sticky) and roll in powdered sugar. Place on a lined baking sheet 1 inch apart.
  6. Bake 10-12 minutes until done. Allow to cool on the cookie sheet for a few minutes before moving to the cooling rack.
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Becky

Owner and Editor at Week99er
Becky is Content Creator in metro-Detroit. She is also an interior designer, a former adjunct professor, a gluten free foodie, and world traveler. Week99er is a lifestyle site featuring real life reviews of the latest in entertainment, technology, travel destinations and even set visits. Her Youtube channel gives in depth reviews and travel videos. Contact her at [email protected]

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