Gluten Free Chocolate Crinkle Cookies
Total time
Author: Laura Blaine
Serves: 16 cookies
- ½ cup unsalted butter
- 1 cup sugar
- 1 cup Gluten Free All Purpose Gluten Free Flour
- ¾ cup cocoa powder (sieved)
- ¼ tsp xanthan gum omit, if your flour has gum added
- 2 large eggs
- 1 tsp vanilla extract
- ¼ tsp salt
- ½ tsp gluten free baking powder
- ½ cup powdered sugar/icing sugar
- In a large bowl cream butter and sugar together.
- Then add eggs, vanilla, cocoa powder, flour, xanthan gum and baking powder.
- Don't forget to scrape the sides and bottom of the bowl and make sure it's all incorporated well.
- Cover the bowl with cling wrap and put it in the fridge for 4 hours minimum to harden up.
- Line a cookie sheet with parchment paper, then put about half a cup or so, (it doesn't need to be accurate) of powdered sugar into a bowl.
- Take a generous tablespoonful of the dough and roll it into a ball, then dip on all sides in the powdered sugar.
- Place it on the lined cookie sheet and flatten out with a fork, to about a ½ inch thick.
- Bake for 13 - 15 minutes in a preheated oven at 350*F/180*C/Gas 4
- Allow the cookies to cool on a cooling rack.
Recipe by at https://laurasglutenfreekitchen.com/2018/01/gluten-free-chocolate-crinkle-cookies/
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