GLUTEN-FREE DOUBLE-CHOCOLATE GINGER CRINKLE COOKIES
Provided by Silvana Nardone
Categories dessert
Time 45m
Yield About 24 cookies
Number Of Ingredients 17
Steps:
- For the gluten-free flour blend: In a large bowl, whisk together the rice flour, tapioca flour, potato starch, xanthan gum and salt.
- For the cookies: In a small bowl, whisk together the cocoa, baking soda, cinnamon, ground ginger, salt, chopped chocolate and 1/4 cup candied ginger with 1 1/2 cups gluten-free flour blend.
- Preheat the oven to 350 degrees F and line 2 baking sheets with parchment paper. Beat together the oil and sugar with an electric mixer on medium speed until the sugar is dissolved. Add the eggs and molasses; mix until combined. With the motor running, gradually add in the flour mixture and mix until combined.
- Place some sugar in a small bowl. Using a 1 1/2-inch ice cream scoop, drop balls of dough into the sugar; toss to coat and place on the prepared baking sheets. Bake until puffed and cracked on the tops, about 15 minutes. Place on wire racks and let cool completely.
- Dip the cookies into the melted white chocolate and decorate with candied ginger. Place on parchment paper until completely set.
GLUTEN FREE CHOCOLATE CRINKLE COOKIES
We're taking inspiration from the snow outside and making gluten free Chocolate Crinkle Cookies. Chewy on the inside with a powdered sugar outer that looks like snow, it's the perfect cookie for Christmas and to enjoy in this chilly weather.
Provided by Offthewheatenpath
Categories Dessert
Time 3h15m
Yield 18 Cookies
Number Of Ingredients 11
Steps:
- In large bowl whisk together sugars, oil and vanilla until well mixed. Add eggs, one at a time micing until just blended, making sure not to overmix.
- Next stir in cocoa powder, GF flour, baking powder and salt until just combined, then fold in 1/2 cup chocolate chips. Cover and chill for at least 3 hours to overnight.
- When you're ready to bake, remove from fridge and preheat oven to 350°F. Line 2 baking sheets with parchment paper or silicone mats.
- Add the powdered suagr to a bowl. Using a tablespoon measure, scoop a little of the cookie dough and roll it quickly in your hands to form a ball.
- Add the balls to the bowl with the powdered suagr and roll around to coat completely.
- Place coated cookie balls on prepared baking sheet about 2 inches apart. Bake for 15 - 20 minutes depending on the size of your cookies. (Cookies start to smell when they are almost done, but you can also press one gently and if there is very little indentation form your finger they are done.).
- Remove finshed cookies fron the oven and let col in baking sheet slightly before placing on a cooling rack to cool completely before serving.
Nutrition Facts : Calories 138.8, Fat 4.9, SaturatedFat 1.2, Cholesterol 20.7, Sodium 63.2, Carbohydrate 23.7, Fiber 1.2, Sugar 16.5, Protein 2
GLUTEN-FREE CHOCOLATE CRINKLES
Bisquick™ Gluten Free pancake & baking mix creates a classic chocolate crinkle cookie kissed with powdered sugar.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 4h20m
Yield 72
Number Of Ingredients 7
Steps:
- In large bowl, mix oil, chocolate, sugar and vanilla. Stir in eggs, one at a time. Stir in Bisquick mix until dough forms. Cover; refrigerate at least 3 hours.
- Heat oven to 350°F. Grease cookie sheets with shortening or cooking spray. Drop dough by teaspoonfuls into powdered sugar; roll around to coat and shape into balls. Place about 2 inches apart on cookie sheets.
- Bake 10 to 12 minutes or until almost no imprint remains when touched lightly in center. Immediately remove from cookie sheets to cooling racks.
Nutrition Facts : Calories 60, Carbohydrate 9 g, Cholesterol 10 mg, Fat 1/2, Fiber 0 g, Protein 0 g, SaturatedFat 1 g, ServingSize 1 Cookie, Sodium 30 mg, Sugar 7 g, TransFat 0 g
GLUTEN FREE CHOCOLATE CRINKLE COOKIES-FOR PASSOVER!
From "A Taste of Tradition" by Tamar Ansh. Haven't tried them yet, but they look good. I did not include the chilling time (a few hours or overnight) in the cooking time.
Provided by Sarah Chana
Categories Dessert
Time 25m
Yield 36 cookies
Number Of Ingredients 8
Steps:
- With a hand blender, mix together the cocoa, oil, and sugar. Beat in eggs, one at a time. Add vanilla.
- Add in potato starch and baking powder, and mix until the batter resembles thick paste.
- Chill batter several hours or overnight covered in fridge. If very liquidy after it's been chilled, you may need to add a bit more potato starch.
- Preheat oven to 350F/ 180C .
- Roll batter into balls, then roll each cookie ball in the powdered sugar until well coated. Space evenly apart on a lined cookie sheet.
- Bake for 10-15 minutes until just starting to crinkle. Let the cookies cool off on the baking sheets for five minutes. Then remove gently with a spatula. They spread out a lot and are delicate to handle.
- Freezes well.
Nutrition Facts : Calories 153.9, Fat 5.4, SaturatedFat 1, Cholesterol 23.5, Sodium 33.3, Carbohydrate 26.2, Fiber 1.1, Sugar 18, Protein 1.7
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