Recipes Desserts Chocolate Pretzel Crinkle Cookies 3.0 (2) 10 Reviews Chocolate crinkle cookies are often more cloying than satisfying. By substituting the flour with Glutino pretzels, this version of the holiday staple is not only gluten-free but also perfectly salty-sweet with the best-ever chewy center. By Justin Chapple Justin Chapple Facebook Instagram Twitter Justin Chapple is a chef, recipe developer, food writer, video host, and cookbook author. In addition, he is the culinary director-at-large of Food & Wine and host of their video series, Mad Genius Tips, for which he was nominated twice for a prestigious James Bead Award. Food & Wine's Editorial Guidelines Updated on December 1, 2018 Print Rate It Share Share Tweet Pin Email Active Time: 30 mins Total Time: 3 hrs Yield: 5 dozen Ingredients 8 ounces gluten-free pretzels (such as Glutino) 3/4 cup unsweetened Dutch-process cocoa powder (about 2 1/2 ounces) (see Note) 1 tablespoon baking powder 1 1/2 cups granulated sugar 3/4 cup canola oil 4 large eggs 1 tablespoon vanilla extract 1 1/2 cups powdered sugar (about 6 ounces) Directions Preheat oven to 350°F. Place pretzels in bowl of a food processor; process until very finely ground, about 1 minute and 30 seconds. (You should have about 2 cups ground pretzels.) Whisk together ground pretzels, cocoa, and baking powder in a medium bowl until combined. Beat granulated sugar, oil, eggs, and vanilla in a large bowl with an electric hand mixer on high speed until combined. Stir in ground pretzel mixture until dough comes together. Cover with plastic wrap, and refrigerate just until firm, about 2 hours. Shape dough into 60 (1-inch) balls; roll in powdered sugar until evenly and generously coated. Arrange balls 2 inches apart on large parchment paper–lined baking sheets. Bake in batches in preheated oven until tops look cracked, 13 to 15 minutes. Let cookies cool on baking sheets 2 minutes. Transfer cookies to wire racks, and let cool completely, 15 to 20 minutes. (If reusing baking sheets, make sure you let them cool completely before adding more cookie dough balls.) Greg DuPree Make Ahead Cookies can be stored in an airtight container at room temperature up to 3 days and in the freezer up to 3 months. Note Dutch-process cocoa powder is made from cocoa beans that have been alkalized to neutralize their acidity, which mellows the flavor and creates a richer color. Because Dutch-process cocoa powder is neutral, it does not react with baking soda and so baking powder is often used as a leavening agent. Using natural cocoa powder in this recipe will result in cookies that do not rise properly. Rate it Print