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Chocolate Crinkles

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.
Course: Dessert
Diet: Gluten Free, Vegetarian
Keyword: Bob's Red Mill, chocolate, cookies & bars, corn-free, eggs, gluten-free, soy-free, yeast-free
Servings: 36 large or 60 small cookies
Author: ness

INGREDIENTS

  • 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

INSTRUCTIONS

  • 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.
Adapted from Anna Olsen's Chocolate Crinkle recipe.