These are wonderful gluten-free cookies for Christmas time! They have a deep chocolate flavour and a great crispy outside and a fudgy, brownie-like inside. The whole family really enjoyed them.

What you'll needed to make these cookies.

• Your favourite gluten-free flour. I like Pamela's Gluten-free Flour.
• Unsweetened Baking Cocoa Powder. I use Fry's.
• Baking powder.
• Salt.
• Sugar.
• Vegetable oil.
• Eggs.
• Vanilla Extract.
• Icing Sugar (AKA: Powdered Sugar or confectioners' sugar): for rolling the unbaked cookies in.
• Hershey's Kisses for decorating. Store in the fridge.
• Baking tray (Cookie Sheet).
• Parchment paper.
• Spray oil.
• Cooking rack.
• Spatula to remove the cookies from the baking tray.

Mix the ingredients together except the icing sugar and Hershey's Kisses. Cover and chill overnight in the fridge. Chilling the cookie dough makes it easier to work with and the cookies will keep a nice shape when baked. Store the Hershey's Kisses in the fridge too. This will help in preventing them from melting when you put them on the warm cookies.

Next day take the cookie dough out of the fridge and roll into 1-inch balls. Then coat the balls in icing sugar and place on a baking tray lined with greased parchment paper. The icing sugar will give the cookies the cracked or 'crinkled" appearance after baking. Do not flatten the cookies! Bake in a 350 Fahrenheit oven for about 10 minutes.

Keep the Hershey's Kisses in the fridge until you are ready to use them. This way they won't melt when you push them into the warm cookies.

Here are the cookies fresh out of the oven. Move to a cooling rack.

Move the cookies onto a cooling rack. After cooling for 2-3 minutes, press the refrigerated Hershey's Kisses into the middle of the cookies and let cool completely.

Gluten-Free Chocolate Crinkle Cookies (Makes about 20 cookies)

Ingredients

• 1 cup gluten-free flour
• 1/2 cup unsweetened baking cocoa
• 1 tsp baking powder
• 1/4 tsp salt
• 1 cup sugar
• 1/4 cup vegetable oil
• 2 eggs
• 1/2 tsp vanilla extract
• 2/3 cup powdered sugar (icing sugar) - For rolling the cookies in before baking
• Hershey's Kisses for decorating (I used 20)

Directions

1. Night before baking preparation:
2. In a large mixing bowl combine the sugar, oil, eggs and vanilla extract.
3. Add the gluten-free flour, cocoa powder, baking powder and salt. Mix well.
4. Cover bowl with plastic wrap and put in fridge overnight.
5. Store the Hershey's Kisses in the fridge too. Keeping them cold helps with minamizing melthing when they are put on the warm cookies.
6. Next Day:
7. Preheat oven to 350 Farenheit.
8. Line baking tray with greased parchment paper.
9. Take cookie dough out of the fridge, and roll into 1-inch balls.
10. Coat the balls in icing sugar and place 1 inch apart on the baking tray. Do not flatten!
11. Bake cookies for around 10 minutes.
12. Remove from oven and transfer to a wire rack, and let cool for about 2-3 minutes before gently pushing the unwrapped Hershey's Kiss into the centre.
13. Store in an airtight container in fridge. They are good in the fridge for a week.
14. Enjoy.

These cookies really put me in the holiday mood. Love their chocolate fudgy taste. You can use any flavour of Hershey's Kiss you like. My favourite is the milk chocolate. Just read the ingredients list, to check that they are gluten-free. Gluten can't be hidden in Canada. Just make sure there are no BROW (Barley, Rye, Oats, Wheat) ingredients in the ingredients list or in a 'contains statement'.

Other Gluten-free Holiday Cookie Recipes You Might Like

• Meringue Cookies
• Gluten-free Banana, Oat and Peanut Butter Cookies

What are your favourite holiday cookies? Happy Holidays!

Note: These are my personal experiences and opinions. Always seek out a medical opinion for medical concerns. Not sponsored. If sponsored I will always say so at the top of the post.