Gluten Free Chocolate Crinkle Cookies Food

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GLUTEN FREE CHOCOLATE CRINKLE COOKIES



Gluten Free Chocolate Crinkle Cookies image

Fudgy gluten free chocolate crinkle cookies with that thin sugar shell outside and deep, beautiful cracks. Learn the secrets to making sure your crinkles always crackle!

Provided by Nicole Hunn

Categories     Cookies     Dessert

Number Of Ingredients 12

4 ounces bittersweet chocolate (chopped (See Recipe Notes))
6 tablespoons unsalted butter (chopped)
1 1/2 cups all purpose gluten free flour blend ((I used Better Batter; please click thru for full info on appropriate blends))
3/4 teaspoon xanthan gum ((omit if your blend already contains it))
5 tablespoons unsweetened cocoa powder ((See Recipe Notes))
3/4 teaspoon baking powder
1/8 teaspoon baking soda
1/2 teaspoon kosher salt
1 cup granulated sugar
2 eggs (at room temperature, beaten)
2 teaspoons pure vanilla extract
1 cup confectioners' sugar

Steps:

  • Preheat your oven to 325°F. Line rimmed baking sheets with unbleached parchment paper and set them aside.

GLUTEN FREE CHOCOLATE CRINKLE COOKIES-FOR PASSOVER!



Gluten Free Chocolate Crinkle Cookies-For Passover! image

From "A Taste of Tradition" by Tamar Ansh. Haven't tried them yet, but they look good. I did not include the chilling time (a few hours or overnight) in the cooking time.

Provided by Sarah Chana

Categories     Dessert

Time 25m

Yield 36 cookies

Number Of Ingredients 8

3/4 cup oil
3/4 cup cocoa
2 cups sugar
4 eggs
2 teaspoons vanilla
2 cups potato starch
2 teaspoons baking powder
2 cups powdered sugar, for rolling cookies

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.

Nutrition Facts : Calories 153.9, Fat 5.4, SaturatedFat 1, Cholesterol 23.5, Sodium 33.3, Carbohydrate 26.2, Fiber 1.1, Sugar 18, Protein 1.7

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