Cookstr.com

Chocolate Crinkle Cookies

Updated February 23, 2016
(1 Votes)

0 Comments

Cookbook

Allergy-Free Desserts

Published by Houghton Mifflin Harcourt

This image courtesy of Shutterstock.Cookstr.com

These are so rich, soft, and delicious, they are almost like brownies. Do not be alarmed if you peek into the oven and see them cracking. Those cracks are normal and look quite attractive when the cookies have cooled.

Cooking Methodbaking

CostInexpensive

Easy

Total Timeunder 2 hours

Make Ahead RecipeYes

Kid FriendlyYes

OccasionCasual Dinner Party, Family Get-together

Recipe Coursedessert

Dietary Considerationegg-free, gluten-free, halal, kosher, lactose-free, low cholesterol, peanut free, soy free, tree nut free, vegan, vegetarian

Equipmentelectric mixer

Mealdinner, tea

Taste and Texturechewy, chocolatey, rich, sweet

Type of Dishchocolate dessert, cookie, dessert

Ingredients

  • 6 tablespoons water
  • 2 tablespoons ground flaxseed meal
  • 1½ cups Bob’s Red Mill Gluten Free All-Purpose Baking Flour
  • 2/3 cup unsweetened cocoa powder
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 teaspoon xanthan gum
  • 1 cup organic palm fruit oil shortening
  • ¾ cup packed dark brown sugar
  • ¾ cup granulated sugar
  • 1 teaspoon vanilla extract
  • ½ cup confectioners sugar, sifted

Instructions

Preheat the oven to 350°F and line 2 baking sheets with parchment paper.

In a small bowl, combine the water and flaxseed meal and allow to thicken for 3 to 5 minutes. In a large bowl, whisk together the flour, cocoa, baking powder, baking soda, salt, and xanthan gum.

In the bowl of a stand mixer, cream together the shortening, brown sugar, and granulated sugar. Scrape down the sides of the bowl, add in the vanilla and the flaxseed meal mixture, and beat until it is fluffy and the flaxseed is thoroughly mixed in. Add in the flour mixture and mix the batter until thoroughly combined.

Drop rounded tablespoonfuls of the dough into the confectioners sugar, rolling the cookies around to form balls. Place the balls 2 inches apart, to allow for spreading, on the prepared baking sheets. Bake for 14 minutes or until the tops of the cookies no longer look wet Transfer the baking sheets from the oven to cooling racks and cool for 10 minutes, then transfer the cookies directly onto the racks to cool completely. Store the cookies in an airtight container at room temperature for up to 5 days, or freeze for up to 3 months.

YOUR RECENTLY VIEWED RECIPES

Reviews

Include a Photo Include a Photo

Click the button above or drag and drop images onto the button. You can upload two images.

Cancel Reply to Comment

Thanks for your comment. Don't forget to share!

Close

Report Inappropriate Comment

Are you sure you would like to report this comment? It will be flagged for our moderators to take action.

Thank you for taking the time to improve the content on our site.

Sign In to Your Account

Close Window
Sign In with one of your Social Accounts
Facebook
Google
Twitter
OR
Sign In using Email and Password