Gluten Free Chocolate Crinkle Cookies

Gluten Free Chocolate Crinkle Cookies is a hor d'oeuvre that serves 48. One portion of this dish contains around 1g of protein, 4g of fat, and a total of 76 calories. For 16 cents per serving, this recipe covers 2% of your daily requirements of vitamins and minerals. This recipe is liked by 115 foodies and cooks. Head to the store and pick up millet flour, cocoa powder, potato starch, and a few other things to make it today. It is brought to you by Pineapple and Coconut. It is a good option if you're following a gluten free, dairy free, lacto ovo vegetarian, and fodmap friendly diet. From preparation to the plate, this recipe takes about 1 hour and 15 minutes. With a spoonacular score of 14%, this dish is not so tremendous. If you like this recipe, you might also like recipes such as Fudgy Gluten Free Chocolate Crinkle Cookies, Gluten & Sugar Free Chocolate Crinkle Cookies, and Gluten-Free Double-Chocolate Ginger Crinkle Cookies.

Servings: 48

Preparation duration: 15 minutes

Cooking duration: 60 minutes

 

Ingredients:

2 tsp baking powder

1 c cocoa powder

¾ c coconut oil, melted

4 large eggs, room temperature

¾ C millet flour (90g)

½ c potato starch (96g)

1 cup powdered sugar

¾ C sweet white Rice flour (153g)

½ tsp salt

1 ½ tsp vanilla extract

¼ tsp xanthan gum

Equipment:

bowl

stand mixer

baking sheet

plastic wrap

oven

spatula

wire rack

Cooking instruction summary:

In a medium bowl combine the millet flour, sweet rice flour, potato and tapioca starches, xanthan gum baking powder and salt and mix well, set asideIn the bowl of a stand mixer combine sugar, and cocoa powder and mix to combine, slowly add in the coconut oil and once all combined, turn to medium and mix well. Add in the eggs one at a time, mixing well after each addition. Add in the vanilla and mix again.Slowly add in the flour mixture and mix on low until just combined.Transfer to a bowl, wrap tightly with plastic wrap and chill for at least 2 hours up to overnight.When ready to bake, preheat oven to 350 deg, prepare baking sheets with parchment or silicone bake matsUsing a cookie scoop, scoop out about a 1” ball of dough and roll gently in hands to form a smooth ball. Roll in powdered sugar until well coated. Place on cookie sheets about 2” apartBake for 10-13 min. Remove from oven and slightly smash the tops with a spatula. Let cool 5 min then transfer to wire rack to cool completely. Repeat with the rest of the batter.These keep at room temp in an airtight container up to a week or two, also keep well in a freezer in an airtight container or resealable baggie

 

Step by step:


1. In a medium bowl combine the millet flour, sweet rice flour, potato and tapioca starches, xanthan gum baking powder and salt and mix well, set aside

2. In the bowl of a stand mixer combine sugar, and cocoa powder and mix to combine, slowly add in the coconut oil and once all combined, turn to medium and mix well.

3. Add in the eggs one at a time, mixing well after each addition.

4. Add in the vanilla and mix again.Slowly add in the flour mixture and mix on low until just combined.

5. Transfer to a bowl, wrap tightly with plastic wrap and chill for at least 2 hours up to overnight.When ready to bake, preheat oven to 350 deg, prepare baking sheets with parchment or silicone bake mats

6. Using a cookie scoop, scoop out about a 1” ball of dough and roll gently in hands to form a smooth ball.

7. Roll in powdered sugar until well coated.

8. Place on cookie sheets about 2” apart

9. Bake for 10-13 min.

10. Remove from oven and slightly smash the tops with a spatula.

11. Let cool 5 min then transfer to wire rack to cool completely. Repeat with the rest of the batter.These keep at room temp in an airtight container up to a week or two, also keep well in a freezer in an airtight container or resealable baggie


Nutrition Information:

Quickview
75k Calories
1g Protein
4g Total Fat
9g Carbs
1% Health Score
Limit These
Calories
75k
4%

Fat
4g
6%

  Saturated Fat
3g
20%

Carbohydrates
9g
3%

  Sugar
2g
3%

Cholesterol
15mg
5%

Sodium
32mg
1%

Caffeine
4mg
1%

Get Enough Of These
Protein
1g
3%

Manganese
0.13mg
7%

Phosphorus
47mg
5%

Copper
0.09mg
4%

Selenium
2µg
4%

Magnesium
14mg
4%

Fiber
0.87g
3%

Iron
0.45mg
3%

Potassium
81mg
2%

Vitamin B6
0.05mg
2%

Zinc
0.26mg
2%

Vitamin B2
0.03mg
2%

Calcium
15mg
2%

Vitamin B3
0.31mg
2%

Vitamin B1
0.02mg
1%

Vitamin B5
0.13mg
1%

covered percent of daily need
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