This makes a pretty big batch of cookies (especially if you make little ones) so it's perfect for your cookie plate or gifting. I know it seems like a lot of steps, and truthfully, it is. So give yourself enough time, make sure your ingredients are all sorted out, and blast those Christmas carols and give it a go. They're a real treat whether you're gluten-free or not since you can't even tell they're GF. These crinkles are so rich they're naughty and so gluten-free they're nice.
Servings: 36 large or 60 small cookies
- ½ cup coconut oil
- 10 ounces bittersweet or semi-sweet chocolate (chopped)
- 4 eggs (room temperature (preferably organic))
- 1 ½ cup sugar
- 2 teaspoons vanilla
- 1 teaspoon instant espresso powder
- ¼ cup Bob’s Red Mill Gluten Free All Purpose Flour
- ¼ cup coconut flour
- 1 Tbsp arrowroot flour
- 1/2 tsp baking powder
- ½ tsp xanthum gum
- ¼ tsp salt
- 6 ounces white chocolate (chopped)
- 2/3 to 1 cup icing sugar
Over a pot of filled with 1" to 2" of simmering water, place a heat-proof bowl (metal or glass) and add coconut oil. Stir until melted halfway and add chopped chocolate. Stir until just melted and remove from heat. Set aside.
Whip eggs with sugar, vanilla and espresso powder with hand mixer or stand mixer with whisk attachment, until pale and thick, about 5 minutes. In a separate bowl, combine GF flour, coconut flour, arrowroot flour, baking powder, xanthum gum, and salt.
Whisk melted chocolate into egg mixture until incorporated. Whisk in flour mixture and stir in white chocolate chunks. Cover batter with plastic wrap and chill for at least 4 hours before baking.
Preheat oven to 325 degrees F.
Spoon cookie dough with a melon baller or teaspoon and gently roll to shape into a ball. Roll cookie in icing sugar and place on a parchment paper (or silpat) lined or greased cookie sheet, leaving 2" of space between cookies. Bake for 18 to 20 minutes. To test doneness, lift a cookie off the tray – if it comes off cleanly, then cookies are done.
Storing: Cool cookies before storing. Cookies will keep up to 1 week at room temperature in airtight container. Batter also freezes well.