← Back to Search Results
baking
Chocolate Crinkle Cookies

Photo by: Shutterstock, stock photo of a similar dish.
Comments: 0
 

Recipe

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.

Yield: Makes about 2 dozen cookies

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

Directions

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.


© 2010 Elizabeth Gordon
 

Nutritional Information

Nutrients per serving (% daily value)

Serving size is 1 cookie.

170kcal (9%)
176mg (7%)
20g
2g
10g (15%)
0g
1g (5%)
6g
3g
0mg (0%)
16g
2g
24mg
99mg
0mcg RAE (0%)
0mg (0%)
24mg (2%)
1mg (4%)
 

Would you like to leave a comment about this recipe?

Notify me of new comments on this recipe. Add comment

We'd love to hear what you think!

Please or to add a comment to this recipe.
 

Sign up for
The Cookstr Weekly

Free handpicked cookbook recipes delivered straight to your inbox

Explore Cookbooks on Cookstr

david-rosengarten-entertains-fabulous-parties-for-food-lovers David Rosengarten Entertain...
by David Rosengarten
baked-new-frontiers-in-baking Baked: New Frontiers in Baking
by Matt Lewis, Renato Poliafito
125-best-cupcake-recipes 125 Best Cupcake Recipes
by Julie Hasson
sunday-suppers-at-lucques Sunday Suppers at Lucques
by Suzanne Goin
parents-need-to-eat-too Parents Need to Eat Too
by Debbie Koenig
usa-cookbook U.S.A. Cookbook
by Sheila Lukins
hudson-valley-mediterranean-the-gigi-good-food-cookbook Hudson Valley Mediterranean...
by Laura Pensiero
the-new-basics-cookbook The New Basics Cookbook
by Sheila Lukins, Julee Rosso
a-bakers-odyssey A Baker's Odyssey
by Andrew Schloss
rosas-new-mexican-table-friendly-recipes-for-festive-meals Rosa's New Mexican Table: F...
by Roberto Santibanez
desserts-4-today Desserts 4 Today
by Abby Dodge
mexican-everyday Mexican Everyday
by Rick Bayless
mom-a-licious Mom-a-Licious
by Domenica Catelli
Already a member? Sign in here
Close_overlay

Sign up to Cookstr!

  • Receive a free, handpicked selection of recipes in your inbox weekly
  • Save, share and comment on your favorite recipes in My Cookstr
  • Get updates on new cookbooks, Cookstr features, and other exclusives we know you'll love
Spinner
By signing up you accept the
Terms of Use and Privacy Policy
New to Cookstr? Sign up here
Close_overlay

Sign in to Cookstr

Keep me logged in
close
Thanks for commenting!
Would you like to share your comment on Facebook or Twitter?