Saturday, January 5, 2013

Gluten free, dairy free, soy free chocolate crinkle cookies

Well, Merry Christmas, Happy New Year, Season's Greetings and all that fine stuff. We are rolling into the new year and I am way behind on blogging. So, although the holidays are over, these cookies are great for just about any time you want a cookie. They taste like little mini chocolate cakes, who doesn't love that?!? They should be eaten within a few days of baking (they get hard over time) and they are best right from the oven.

I adapted this recipe from the Betty Crocker's Cookie Book a few years ago. I can't believe I haven't blogged this before.

1/2 cup coconut oil
4 oz unsweetened chocolate (each ounce consists of 1 tbsp melted coconut oil mixed with 3 tbsp unsweetened cocoa powder)
2 cups crystallized coconut sugar
4 eggs
2 tsp vanilla
2 cups gluten free flour blend
2 tsp baking powder
1/2 tsp salt
Powdered sugar for rolling cookies in

Mix oil, chocolate and sugar together in a mixer. Add one egg at a time until each is thoroughly mixed. Add vanilla. Add in flour, baking powder and salt into mixture. Chill overnight. Heat oven to 350 degrees, roll by the teaspoonful into balls. Drop into a small bowl with powdered sugar, roll to coat, place on baking sheet with parchment. Place about 2" apart and bake 10 - 12 minutes. Do not over bake. Makes about 6 dozen.

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