Try these gluten-free chocolate crinkle cookies are a great holiday treat. Try these delicious make ahead and bake-as-you-need-them cookies.
Makes 20-24 cookies
- ¾ cup coconut flour
- ½ cup unsweetened cocoa
- 1 tsp. baking powder
- ¼ tsp. baking soda
- ½ tsp. salt
- 1 ½ cups brown sugar
- 3 large eggs
- 4 tsp. orange juice
- 4 oz. unsweetened chocolate
- 4 Tbsp. unsalted butter
- ½ cup granulated sugar
- ½ cup icing sugar
- Preheat the oven to 350F. Line two (18 by 13-inch) cookie sheets with parchment paper.
- Sift coconut flour, cocoa, baking powder, baking soda and salt together in a bowl.
- Whisk brown sugar, eggs, orange juice and vanilla together in another large bowl.
- Combine chocolate and butter in a bowl over simmering water, stirring occasionally, until melted.
- Whisk chocolate mixture into egg mixture until combined. Fold in flour mixture until well incorporated. Let dough sit in the fridge for 30 minutes.
- Place granulated sugar and icing sugar in separate shallow dishes. Working with 2 tablespoons of dough at a time, roll into balls. Roll balls directly into granulated sugar to coat. Transfer dough balls to icing sugar and roll to coat, then evenly space balls on prepared cookie sheets.
- Bake, 1 sheet at a time, until cookies are puffed and cracked and edges have begun to set but centres are still soft (about 12 minutes), rotating sheet halfway through baking.
- Let cookies cool on sheets for 5 minutes then transfer to a wire rack. Store the cookies in an airtight container.
Chef Victor de Guzman’s Notes:
I like using coconut flour for this recipe but you may also use quinoa flour or quinoa flakes.
You may also freeze this cookie dough. Freezing cookie dough in advance can be a great way to ensure that your cookies are fresh when you want to serve them. The idea is that you mix up your cookie dough, portion into balls, and freeze them. Then, when you’re ready for cookies, simply defrost the dough in the refrigerator overnight and bake the following day.