4 Ingredient Crinkle Cookies - Better Batter Gluten Free Flour

4 Ingredient Crinkle Cookies

Looking for a last minute treat to whip up for company? Our delicious chocolate cookies have a chewy exterior and moist, fudgy center. Best of all: these little treats are easy to make, with […]

Gluten Free Crinkle Cookies, made with Better Batter mixes, whipped topping, and an egg by
Chocolate Crinkles

Looking for a last minute treat to whip up for company? Our delicious chocolate cookies have a chewy exterior and moist, fudgy center. Best of all: these little treats are easy to make, with only four ingredients, and require no measuring! You can add extracts and other ‘mix’ ins, if you like (such as chocolate chips) to add even more diversity to these delightful little cookies. This recipe makes 12-24 depending on size.

1 (18 1/4 -20oz) box Better Batter chocolate or yellow cake mix
1 (8 ounce) container whipped topping, thawed – we used Rich Whip dairy free
1 egg
Better Batter Corn Free Powdered Sugar

INSTRUCTIONS

Prepare several baking sheets with parchment paper. Preheat oven to 350 degrees.

Mix together Better Batter brownie or cake mix, non dairy topping, and egg, until well combined. Form into balls about 1-2 tbsp in size. Roll each ball in Better Batter Corn Free Powdered Sugar and place at least an inch apart on the baking sheet. Bake at 350°F for 10 to 12 minutes, until cookies spread and ‘crackle’

Cool cookies on pan for 2 minutes before transferring the parchment sheets and cookies to a rack. Allow cookies to cool completely before removing from parchment pap

This recipe makes 12-24 cookies, depending on size.

 

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