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:
covered percent of daily need
