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Crunchy Chocolate Sugar Cookies

5 star Avg. rating 5 from 2 votes.

Recipe Information

Recipe Created By: Michelle Osterhoudt


1 cup all purpose gluten-free flour mix
1/2 cup brown rice flour
1/2 cup tapioca flour
3/4 cup Hershey's® Cocoa Powder
1/2 tsp xanthan gum
1/2 tsp Kirkman's calcium powder
1/2 tsp salt
3/4 tsp baking powder
2 cups sugar
2 1/2 sticks margarine (1 1/4 cups)
2 tsp baking powder + 2 Tbsp oil + 2 Tbsp warm water, mixed
1-2 tsp vanilla


In a stand mixer, whip together the margarine and sugar until fluffy. In small bowl mix baking powder, oil and water. Add baking powder mixture and vanilla to margarine and sugar mixture. Blend well.

In separate bowl mix all dry ingredients. Gradually add small amounts of flour mixture to the sugar mixture.

Once well blended, put in covered bowl and put in the fridge to chill for a minimum of 2 hours. Once chilled, preheat oven to 350 °F. Scoop about 1 Tbsp or enough dough to make about a 1 inch ball. Roll in hands to make ball. Place on ungreased baking sheet and bake approximately 10 - 12 minutes. Let cool on baking sheet.

Enjoy as cookies; Very sweet and crunchy. Crush to make a crust or use as "dirt" for the famous old worm dessert.


It's important to keep the dough chilled. You can chill, then make balls, then chill the balls and bake when ready.


Copyright © 2008 Michelle J. Osterhoudt. All rights reserved. The copyright of this recipe is retained by the original recipe creator. If you would like to publish this recipe elsewhere in print or online, please contact us to find out how to obtain permission.


This works with Fleischmann's Unsalted Sticks margarine.

I used Bob’s Red Mill gluten-free flour mix. You can try any all purpose gluten-free flour mix that is safe for your needs.

Butter and Margarine: Butter is a dairy product made from cow’s milk. Margarine typically contains milk or soy, but there are milk-free and soy-free versions available.
Corn Substitutions: Corn is a common ingredient in products. Starch, modified food starch, dextrin and maltodextrin can be from corn. Consult with your physician to find out which corn derivatives you need to avoid. Many corn-free options are available in the US. Find out more about corn substitutions.
Gluten: Gluten is a protein found in specific grains (wheat, spelt, kamut, barley, rye). Other grains are naturally gluten-free but may have cross-contact with gluten-containing grains. Look for certified gluten-free products if you need to avoid gluten. Find out more about wheat and gluten substitutions.