Gluten Free Chocolate Crinkle Cookie Food

GLUTEN-FREE CHOCOLATE CRINKLE COOKIES

Steps:

• Preheat the oven to 350°. In a large bowl, cream butter, sugar, and vanilla until light and fluffy, 5-7 minutes. Beat in eggs, 1 at a time. In another bowl, whisk almond flour, baking cocoa, coconut flour, baking soda, and salt; gradually beat into creamed mixture., Shape dough into 1-in. balls. Roll in confectioners' sugar. Place 2 in. apart on parchment-lined baking sheets. Bake until set, 8-10 minutes. Remove to wire racks to cool.

GLUTEN-FREE DOUBLE-CHOCOLATE GINGER CRINKLE COOKIES

Steps:

• For the gluten-free flour blend: In a large bowl, whisk together the rice flour, tapioca flour, potato starch, xanthan gum and salt.
• For the cookies: In a small bowl, whisk together the cocoa, baking soda, cinnamon, ground ginger, salt, chopped chocolate and 1/4 cup candied ginger with 1 1/2 cups gluten-free flour blend.
• Preheat the oven to 350 degrees F and line 2 baking sheets with parchment paper. Beat together the oil and sugar with an electric mixer on medium speed until the sugar is dissolved. Add the eggs and molasses; mix until combined. With the motor running, gradually add in the flour mixture and mix until combined.
• Place some sugar in a small bowl. Using a 1 1/2-inch ice cream scoop, drop balls of dough into the sugar; toss to coat and place on the prepared baking sheets. Bake until puffed and cracked on the tops, about 15 minutes. Place on wire racks and let cool completely.
• Dip the cookies into the melted white chocolate and decorate with candied ginger. Place on parchment paper until completely set.

GLUTEN FREE CHOCOLATE CRINKLE COOKIES

Steps:

• In large bowl whisk together sugars, oil and vanilla until well mixed. Add eggs, one at a time micing until just blended, making sure not to overmix.
• Next stir in cocoa powder, GF flour, baking powder and salt until just combined, then fold in 1/2 cup chocolate chips. Cover and chill for at least 3 hours to overnight.
• When you're ready to bake, remove from fridge and preheat oven to 350°F. Line 2 baking sheets with parchment paper or silicone mats.
• Add the powdered suagr to a bowl. Using a tablespoon measure, scoop a little of the cookie dough and roll it quickly in your hands to form a ball.
• Add the balls to the bowl with the powdered suagr and roll around to coat completely.
• Place coated cookie balls on prepared baking sheet about 2 inches apart. Bake for 15 - 20 minutes depending on the size of your cookies. (Cookies start to smell when they are almost done, but you can also press one gently and if there is very little indentation form your finger they are done.).
• Remove finshed cookies fron the oven and let col in baking sheet slightly before placing on a cooling rack to cool completely before serving.

GLUTEN-FREE CHOCOLATE CRINKLES

Steps:

• Cream butter and sugar together.
• Beat in eggs, one at a time.
• Mix in vanilla and chocolate.
• Stir in flour, baking powder, and salt together; add and mix well.
• Shape into one inch balls and roll in icing sugar.
• Arrange on greased baking sheets and bake in a preheated 350* oven for 8 to 10 minutes (DO NOT overbake).
• Cookies will be quite soft.
• Enjoy!

GLUTEN FREE CHOCOLATE CRINKLE COOKIES-FOR PASSOVER!

Steps:

• With a hand blender, mix together the cocoa, oil, and sugar. Beat in eggs, one at a time. Add vanilla.
• Add in potato starch and baking powder, and mix until the batter resembles thick paste.
• Chill batter several hours or overnight covered in fridge. If very liquidy after it's been chilled, you may need to add a bit more potato starch.
• Preheat oven to 350F/ 180C .
• Roll batter into balls, then roll each cookie ball in the powdered sugar until well coated. Space evenly apart on a lined cookie sheet.
• Bake for 10-15 minutes until just starting to crinkle. Let the cookies cool off on the baking sheets for five minutes. Then remove gently with a spatula. They spread out a lot and are delicate to handle.
• Freezes well.