* 1/2 cup (113g) unsalted butter * 1/4 cup (50g) brown sugar * 3/4 cup (150g) granulated sugar * 1/4 cup (60ml) milk * 1 egg * 1 tsp vanilla extract * 1 1/3 cups (181g) flour * *If using gluten-free flour, add* *1/2 tsp xanthan gum* * 1/2 cup (50g) cocoa powder * 1/4 tsp salt * 1/2 tsp baking soda * 1/2 tsp baking powder * 1 cup (130g) icing sugar (for rolling)
**Directions**
1. In a bowl, add **1/2 cup (113g) unsalted butter**, **1/4 cup (50g) brown sugar, 3/4 cup (150g) granulated sugar, 1 tsp vanilla extract** 2. With a whisk or a handheld mixer, mix all of the ingredients together until well blended 3. Add **1 egg,** and mix again 4. Add **1/4 cup (60ml) milk**, and mix again 5. In a separate bowl, add **1 1/3 cups (181g) flour**, **1/2 cup (50g) cocoa powder, 1/4 tsp salt,** **1/2 tsp baking soda,** and **1/2 tsp baking powder** 6. Mix all of the dry ingredients together 7. Slowly pour 1/4 portions of the dry ingredients into the wet ingredients, until fully combined 8. Gently stir all of the ingredients together until just blended 9. Line a baking pan with either parchment paper – OR – cooking spray 10. Put **1 cup (130g) icing sugar** in a small bowl 11. Take out golf ball sized portions of dough, and roll them together between your palms 12. Roll the dough in the bowl of icing sugar, then place on the baking pan (sprinkle with extra icing sugar if desired) 13. Bake the biscuits in the oven at 350°F (180°C) for 10 – 11 minutes 14. Allow the biscuits to cool for a minimum of 15 minutes before chomping away at them 15. *Enjoy!*
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[Recipe Link](https://www.sarahfreia.com/blog/gluten-free-chocokate-crinkle-cookies-recipe)
**Ingredients**
* 1/2 cup (113g) unsalted butter
* 1/4 cup (50g) brown sugar
* 3/4 cup (150g) granulated sugar
* 1/4 cup (60ml) milk
* 1 egg
* 1 tsp vanilla extract
* 1 1/3 cups (181g) flour
* *If using gluten-free flour, add* *1/2 tsp xanthan gum*
* 1/2 cup (50g) cocoa powder
* 1/4 tsp salt
* 1/2 tsp baking soda
* 1/2 tsp baking powder
* 1 cup (130g) icing sugar (for rolling)
**Directions**
1. In a bowl, add **1/2 cup (113g) unsalted butter**, **1/4 cup (50g) brown sugar, 3/4 cup (150g) granulated sugar, 1 tsp vanilla extract**
2. With a whisk or a handheld mixer, mix all of the ingredients together until well blended
3. Add **1 egg,** and mix again
4. Add **1/4 cup (60ml) milk**, and mix again
5. In a separate bowl, add **1 1/3 cups (181g) flour**, **1/2 cup (50g) cocoa powder, 1/4 tsp salt,** **1/2 tsp baking soda,** and **1/2 tsp baking powder**
6. Mix all of the dry ingredients together
7. Slowly pour 1/4 portions of the dry ingredients into the wet ingredients, until fully combined
8. Gently stir all of the ingredients together until just blended
9. Line a baking pan with either parchment paper – OR – cooking spray
10. Put **1 cup (130g) icing sugar** in a small bowl
11. Take out golf ball sized portions of dough, and roll them together between your palms
12. Roll the dough in the bowl of icing sugar, then place on the baking pan (sprinkle with extra icing sugar if desired)
13. Bake the biscuits in the oven at 350°F (180°C) for 10 – 11 minutes
14. Allow the biscuits to cool for a minimum of 15 minutes before chomping away at them
15. *Enjoy!*