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box (15 oz) Betty Crocker™ Gluten Free devil's food cake mix
box (4-serving size) gluten free chocolate instant pudding and pie filling mix
teaspoon gluten free vanilla
Heat oven to 350°F. In large bowl, mix dry cake mix and dry pudding mix. Add melted butter, egg, water and vanilla; stir until soft dough forms.
Shape dough into 1 1/4-inch balls; roll in sugar. On ungreased cookie sheets, place balls about 2 inches apart; flatten slightly.
Bake 8 to 10 minutes or until set. Cool 2 minutes; remove from cookie sheet to cooling rack. Cool completely, about 20 minutes. Store tightly covered.
More About This Recipe
- It's Gobble Day -- the gateway to an entire season of gobbling. Heat up the oven, 'cuz it's time to bake!For my family, Thanksgiving is something we look forward to all year long. One humongous table and one humongous feast -- followed by one lazy evening of watching crazy ski movies (we're not the only family with quirky traditions, I hope!).Our Thanksgiving feast has one distinct difference from most, though.We don't have a kids table.*gasp-whisper-gossip*Sigh ... I know ... There's probably a law against that somewhere.Although I have super fond memories of sitting at the kids table with my sisters and cousins when I was a pup, we choose instead to have everyone at one long table together these days.Granted, the younger folks sit at one end and it graduates to the far end, where Grandpa Jim gets the "king bee" chair of honor...but it is still most righteously one continuous table.Well, long table or not, Thanksgiving usually involves some great eats and treats -- and after that we traipse off into the holiday season full tilt, one elfin shoe in front of the other.Let me be the first to give you a nudge into North Pole mode with a few of my favorite things, which do not include schnitzel with noodles. Nope, for me it's all about the goodies -- like the awesome Fudge Crinkles featured here that just happen to be gluten free.Thanksgiving and the rest of the holidays really do share goodies as their common denominator.Enjoy your feast today, and buckle your seat belt, 'cuz we've just opened the Pandora's box of holiday food fests!
Fudgy Gluten Free Chocolate Crinkle Cookies (Video)
Rolled in powdered sugar, these Fudgy Gluten Free Chocolate Crinkle Cookies are crisp on the outside and soft and chewy on the inside. Who says you can only bake these at Christmas?
These gluten free Chocolate Crinkle Cookies, or Snowballs as some people call them, are perfectly proportioned to satisfy your chocolate craving.
A rich, chewy, almost brownie-like cookie coated in white-as-snow icing sugar. They are so pretty on holiday cookie trays, but don’t cost a lot to make, which is another thing that I love.
Starting around the beginning of December, I like to bake batches of cookies and hide them in the freezer. That way when we need to bring treats somewhere during the holidays, I can put together a tray with a variety of cookies.
Is anything more pretty than a variety of gluten free Christmas cookies on one plate? I don’t think so. I love being able to chose my favorites, and these Chocolate Crinkle Cookies never last long.
Like I mentioned, these gluten free Chocolate Crinkle Cookies freeze beautifully. Just seal in an air-tight container and take out what you need about 30 minutes before serving. This gives the cookies a chance to defrost.
When you’re baking these cookies, be sure to refrigerate the dough. A couple of hours, or overnight if possible, will make the dough easier to work with. If you don’t do this, the dough will be way too sticky to scoop. Trust me. Plan ahead.
How do you get crinkle cookies to crinkle?
Crinkle cookies are named for the crinkled, crackled appearance they take on as they bake. The soft white sugar on the outside splinters around the cracks that appear on the face of the cookie.
I guess you could call them crackle cookies, but for some reason that sounds positively ridiculous to me. Like “crinkle” is so serious and important.
The secret to always getting that crackle on top of your cookies is simple. Coat the cookies twice in confectioners’ sugar (also called powdered sugar or icing sugar).
Go through all the cookies, coating them in sugar as you go. Then return to the very first cookie, and coat once more, very generously, with sugar.
There has to be a thick enough layer of sugar to form a crust in the oven. Some might call it a candy shell. ?
If you want deeper crevices and crackle crinkles
I’ve made these cookies so many times over the years, and my priorities have shifted a bit over time. I started out only wanting to make the most beautiful, striking cookies with the most dramatic, deepest fault lines in my cookies.
To make the cookies with those super deep cracks, press your mounds of cookie dough down only slightly when you shape them. Each piece should be closer to an inch thick.
Then, roll them in confectioners’ sugar twice and continue with the recipe as written. The baking time should not vary.
I no longer make the cookies this way, though. They aren’t really stackable, and they’re much more fragile.
Made flatter like you see in the photos and video here, the cookies have more of a uniform crackle. The outer shell is more pronounced, and the cookies travel well.
The World’s Easiest Fudge (Gluten-Free)
This World’s Easiest Fudge is just for you – and me! For about a month I have had an unshakeable craving for fudge – rich, chocolate, nut-laden fudge. Guess what today’s recipe is? I dream about it, I think about it during the day … it is a good thing I just happen to write about chocolate every week. It is time to appease my cravings and yours!
With a few readily available ingredients, you can have this made in no time and the hardest thing is waiting for it to set up before cutting into squares and sneaking piece after piece! !
For many years I made all my fudge the exact same way my dad did, from scratch and complete with beating by hand until my arm nearly fell off. But these days I want an easier method and that’s what you’re getting today … the world’s easiest way to make homemade fudge!
When I was a kid, my dad made fudge the way he was taught by his mother, my grandmother “Mimi” that you’ve heard me talk about for years. She is the one who ignited my passion for cooking and baking, and made it all look so simple that I never had any fears to overcome! What a gift.
Block of fudge cut into strips then crosswise into cubes
Children are naturally fearless which makes them the perfect age (after about 3 or 4) to start helping you in the kitchen, showing them techniques to use, how to stay safe with the heat of the stove and oven, working with knives, and discovering the joy of making something that brings happiness to people you love. And of course being able to eat your own delicious creation is the biggest treat of all.
If you want to make fudge the old-fashioned way like my dad did, the remarkable Jenni Field of Online Pastry Chef has step-by-step guides to walk you through the process here. Jenni is a gem, one of the truly great people on this planet!
One of the things that makes candy making challenging is humid or wet weather. It can cause all kinds of trouble for sugar – don’t try caramelizing sugar on a rainy day! But by using the marshmallow crème in this recipe (or corn syrup in Jenni’s recipe) you reduce the risk of the sugar crystals re-forming, helping to give you the smooth, creamy fudge you dream of!
This is a great recipe to make with your kids. It incorporates a lot of valuable lessons without many inherent risks of failure. Little ones need successes to build their confidence and this recipe gives them that. There is plenty of time later for them to learn how to deal with flops, right now all we want is delicious fudge that turns out every time!
Rich and creamy, it literally melts in your mouth and disappears before you know it. Beware, you will keep reaching for piece after piece. I have failed miserably at controlling myself with this batch of the world’s easiest fudge, so half of it is going to my father-in-law tomorrow!
Enjoy and Happy Chocolate Monday!
How to make The World’s Easiest Fudge:
- Butter an 8-inch baking pan and line with parchment paper
- Combine the evaporated milk, sugar, and vanilla
- Add the butter and bring to a boil cook to 234°F
- Remove from the heat and stir in the chocolate and marshmallow crème
- Pour candy into the prepared pan and let cool for at least 4 hours
- Lift the block of fudge out of the pan and cut into squares to serve
The accuracy of your kitchen thermometers is never more crucial than when making candy. The delicate balance of heat and sugar demands precise cooking and a candy thermometer to monitor it. In caramel for example, cook it too little and you have a syrup, too long and you get hard candy. Knowing the temperature you need to get the exact texture you are looking for, is the key to success. See the Kitchen Skill below for specifics.
Kitchen Skill: Calibrating Thermometers
When calibrating you need a set temperature that never varies. The easiest to achieve is boiling water which is a consistent 212°F/100°C (at sea level) gives you the perfect standard. Bring water to a full boil and insert your thermometer. Let it sit in the water about 3 to 5 minutes. If it reads 212°F there are no adjustments required. If it is higher you will have to cook your candy to a higher temperature, too low you will look for a lower temperature. For example, if it reads 215°F, you will have to add 3 degrees to the temperature goal of the recipe. In today’s recipe you will cook the candy to 234°F. If your thermometer registered 215°F in boiling water, you would cook your candy to 237°F. On the flip side, if your thermometer registers 210°F, you would cook the candy to 232°F.
The caveat for this technique is that water boils at different temperatures depending on you altitude. There is a great website with a chart you can use to figure out the boiling point of water for your altitude. Use this number to calibrate your thermometers.
Key Ingredients for this Recipe
- Evaporated milk
- Marshmallow crème
- Chopped nuts, optional
Kitchen Tools I Use to Make This Recipe
One ingredient that may have some cross contamination is the chocolate. Guittard brand is gluten-free.
Gluten-Free Fudge Brownies
Do you like your brownies fudgy, or cakey? This recipe combines the best of both worlds, producing a brownie that's super-moist and fudgy yet still rises nicely, like a cake brownie.
We know you’ll love this gluten-free version of our Fudge Brownies recipe, a long-time favorite here on our site. Substituting Gluten-Free Measure for Measure Flour for the flour in that original yields deep-dark, decadent, and delicious brownies sure to be a hit with friends and family following a gluten-free diet. Enjoy!
- 4 large eggs
- 1 1/4 cups (106g) Dutch-process cocoa
- 1 teaspoon salt
- 1 teaspoon baking powder
- 1 tablespoon vanilla extract
- 16 tablespoons (227g) unsalted butter
- 2 1/4 cups (447g) sugar
- 1 1/2 cups (177g) King Arthur Gluten-Free Measure for Measure Flour
- 2 cups (340g) chocolate chips
Preheat the oven to 350°F. Lightly grease a 9" x 13" pan.
Crack the 4 eggs into a bowl, and beat them at medium speed with the cocoa, salt, baking powder, and vanilla for about 1 minute, or until smooth. You can do this while you're melting your butter (next step).
In a medium-sized microwave-safe bowl, or in a saucepan set over low heat, melt the butter, then add the sugar and stir to combine. Or simply combine the butter and sugar and heat, stirring, until the butter is melted. Continue to heat (or microwave) briefly, just until the mixture is hot (about 110°F to 120°F), but not bubbling it'll become shiny looking as you stir it. Heating the mixture to this point will dissolve more of the sugar, which will help produce a shiny top crust on your brownies.
Add the hot butter/sugar mixture to the egg/cocoa mixture, stirring until smooth.
Take it a step further
How to make brownies with shiny crust
Add the flour and chips, stirring until smooth. Again, adding the chips helps produce a shiny top crust.
Spoon the batter into a lightly greased 9" x 13" pan.
Bake the brownies for 28 to 32 minutes, until a toothpick inserted into the center comes out clean, or with just a few moist crumbs clinging to it. The brownies should feel set on the edges, and the center should look very moist, but not uncooked. Remove them from the oven and cool on a rack before cutting and serving.
Tips from our Bakers
Be aware: some of your baking ingredients can be a hidden source of gluten. Learn more at our blog post: For gluten-free baking, think beyond just flour. For additional information on King Arthur-produced products, read the complete details of our allergen program, including our contact-prevention practices.
When testing to see if brownies are done, take a toothpick or the tip of a sharp knife and carefully poke it into the center of the pan, digging around just enough to see the interior. You should see moist crumbs, but no uncooked batter. Yes, you'll be left with a small divot in the center of your brownies just cut around it when you're cutting the brownies into squares.
Big Batch Brownies: To make a larger batch use the following measurements:
6 large eggs
2 cups (170g) Dutch-process cocoa
1 1/2 teaspoons salt
1 1/2 teaspoons baking powder
1 1/2 tablespoons (21g) vanilla
1 1/2 cups (339g) butter
3 cups (594g) sugar
2 1/4 cups (270g) King Arthur Gluten-Free Measure for Measure Flour
3 cups (510g) chocolate chips
Spread the batter into a lightly greased or parchment-lined half sheet pan (about 13" x 18" outside dimensions). Bake in a preheated 350°F oven for 30 to 35 minutes or until the brownies test done as described above.
Flourless Chocolate Crinkle Cookies
I ran out of flour the other day. I know, I know … I make my own gluten-free flour, you’d think I’d always have a full stock. Normally I do but making and shooting recipes for Simply Gluten Free’s Baking Issue for the last few weeks ate away at my supply. I was about to have company over and wanted to make some cookies for a simple handheld sweet to accompany coffee and tea, and that’s when I realized my lack of flour. And so, I determined these cookies needed to be flourless.
These Flourless Chocolate Crinkle Cookies are more like brownies – soft, fudgy, and chewy. Full of rich cocoa flavor, these are a real treat for any chocolate lover. Since these don’t use flour, the other ingredients truly shine – and so, they should be high-quality. Use good quality chocolate chips, pasture-raised eggs (I use Nature’s Yoke), REAL vanilla extract (not the imitation stuff), and quality powdered sugar and cocoa powder.
What I love most about these is that they showcase how you can make naturally gluten-free desserts simply and deliciously. There are no substitutions with gluten-free flours and there’s hardly a worry about whether or not the ingredients contain gluten (always double check, but most of these ingredients are always going to be gluten-free unless maybe there’s a filler in the chocolate chips). You likely have these ingredients in your pantry, so why not bake a batch?
In one bowl, mix together 1 cup (200g) sugar, 1/2 cup (113g) butter, 1 tsp vanilla extract, [Optional] 1 tsp ube extract(these are the wet ingredients)
Add in 1 egg, and mix well
Stir in 1/2 cup (160g) ube halaya
In another bowl, mix together 1 cup (130g) flour, 1 tsp baking powder, and 1 tsp salt (these are the dry ingredients)
Slowly pour 1/4 portions of the dry ingredients into the wet ingredients, until fully combined
Gently stir all of the ingredients together until just blended
Grease a baking pan with cooking spray - OR - put parchment paper down on a baking pan
Take out golf ball sized portions of dough, and roll them together between your palms to make a circular shape
Briefly roll each ball of dough in 1 cup (120g) icing sugar, until well coated
Place each ball of dough onto the baking pan
Bake the ube crinkle cookies in the oven at 350°F (180°C) for 7-8 minutes
Take them out of the oven, and let them cool for at least 20 minutes before consuming (or don’t… no judgement)
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How to Make ‘Em
These cookies are so easy, but as I said before, they require a test in patience.
First, you’ll want to combine all your dry ingredients in one bowl.
Next, you’ll combine the granulated sugar and oil in the bowl of your standing mixer, then you’ll add the eggs and vanilla and mix it all up well.
Then you’ll slowly add in the dry ingredients until it’s all combined.
Now here’s the tricky part. This dough is more like batter. It’s super sticky and you’ll be tempted to add more flour to your mix. DON’T do that. Simply use your scraper spatula to put the dough in some plastic wrap. Wrap it up and place it in your fridge for two hours, or better yet, overnight.
This is where that test of patience comes in. You probably want to eat these cookies right now… but you have to wait for the dough to harden. DO NOT SKIP THIS STEP.
OK, now that you’ve patiently waited for the batter to harden, you will be rewarded with something fun… you get to play with the dough.
Unwrap the dough from the plastic wrap and then, using lightly wet hands, grab about 1 to 1.5 inches of the dough and roll it into a ball. You’ll want to roll all the dough before you start dipping it in the powdered sugar or else you’ll have a mess on your hands, literally! I had to lightly wet my hands at least a dozen times to keep the dough from sticking.
Once the dough is formed into about 30 balls, you’ll want to roll each one in powdered sugar and place on your baking sheet about an inch or two apart. The cookies won’t spread much, so you don’t need a ton of space between them.
Do not flatten the balls. Just bake them the way they are (in their ball-shaped form).
This is a simple, quick and delicious treat to make with your children for the holidays or any day when you want to satisfy that chocolate craving.
- 1 box Betty Crocker Super Moist Triple Chocolate Fudge, 18 Ounce Box (or Any Kind Will Do)
- 2 whole Eggs
- ⅓ cups Vegetable Oil
- ⅓ cups Powdered Sugar
- Chocoalte Chip Morsels (optional)
Preheat oven to 350 degrees F (if your oven is like mine and runs hot then I recommend that you preheat on 325 degrees F). I prefer to use parchment paper for baking—for easy clean-up. This also ensures that the cookies don’t get completely dark on the bottom. Place a sheet of parchment paper on each of two baking sheets. Set sheets aside.
1. Take your cake mix and empty it into a medium size bowl. Add the next two ingredients (eggs and oil).
2. Mix until incorporated and place in the refrigerator for about 15-30 minutes to set. (This makes it easier to work with).
3. Place the powdered sugar in a small bowl and add a little to your hands so that the cookie dough does not stick.
4. Take a melon scooper or a small ice cream/cookie scooper and scoop some dough into your hands.
5. Roll the dough into a ball and place it in the bowl of powdered sugar (rolling until coated thoroughly).
6. Place the ball on your prepared cookie sheet. Repeat with the remaining dough.
7. Place the sheets in your preheated oven and bake cookies for about 6-9 minutes (baking time varies based on if you want a soft slightly firm cookie or a crunchy cookie).
8. When done, remove sheets from the oven.* Allow cookies to cool on cookie sheets for about 3 minutes. Then transfer cookies to a cooling rack to cool completely.
*At this point you can top off the cookies with some chocolate chip morsels. Or when cooled you can finish off the cookies by sprinkling on some more powdered sugar.
- Author: Dalya Rubin
- Prep Time: 30 minutes
- Cook Time: 18 minutes
- Total Time: 48 minutes
- Yield: 9 cookies 1 x
- Diet: Gluten Free
- 1 tablespoon Bob's Red Mill Flaxseed Meal
- 2 ½ tablespoons water
- 1 ⅓ cups Bob's Red Mill Superfine Almond Flour
- ¼ cup cocoa powder
- ¼ teaspoon sea salt
- ¼ teaspoon baking soda
- 5 tablespoons vegan butter, softened at room temperature* (divided)
- ¼ cup light brown sugar
- ¼ cup granulated/cane sugar
- 9 ounces semi-sweet or bittersweet chocolate bar, divided (I used three 3oz chocolate bars)
- Preheat the oven to 350°F and line a baking sheet with parchment paper. Set aside.
- To prepare the “flax egg” mix together a ground flaxseed meal with the 2 ½ Tbsp water in a small bowl. Set aside for 5 minutes, until it becomes a thick gel.
- In a microwave-safe bowl, melt ⅔ (roughly 6 ounces) of the semi-sweet chocolate at 30-second intervals, stirring in between, until melted. Be sure to save the remaining 3 ounces of chocolate for later! If you’re nervous the chocolate will burn, add 1 tablespoon of the vegan butter to the chocolate to help with melting easily.
- In a bowl of an electric stand mixer fitted with a paddle attachment (or using a handheld mixer with a bowl), combine the vegan butter, brown sugar, and granulated/cane sugar. Beat on medium speed 3-5 minutes, until combined and creamy. Mix in melted chocolate mixture.
- Next, mix the flax egg into the butter mixture just until combined.
- Pour the almond flour, cocoa powder, baking soda and salt into the butter-egg mixture and mix on medium speed just until combined.
- Chop ⅓ (roughly 3 ounces) of the chocolate bar into small pieces and fold into the cookie batter.
- Using a ¼ cup, scoop about 9 cookie dough balls onto the parchment-lined baking sheet, leaving 2 inches of space between each mound of dough. If making smaller cookies (totaling 18 cookies), scoop 2-tablespoonfuls per cookie.
- Refrigerate or freeze the dough for 15 minutes (if you have the time).
- Bake cookies for 18-20 minutes in the middle oven rack. Sprinkle cookies with flakey sea salt right after baking.
- Allow cookies to cool on a wire baking rack for 10 minutes. Enjoy!
Keywords: Gluten Free Chocolate Fudge Cookies, Chocolate Fudge Cookies, fudge cookies, brownie cookies, gluten free brownie cookies