In the world of gluten free blogs, the Baking Beauties is one of my favorites. It has amazing recipes, great pictures, and pithy advice. I adapted this recipe a bit from the original post, just for convenience since I didn't feel like making the flour mix, and it came out great. As delicious as it looks.(http://www.thebakingbeauties.com/)
Chocolate Crinkle Cookies
Yield: 1 batch
Notes: I adapted this recipe from a Baking Beauties Blog recipe that used a rice flour mix, but it seemed silly to make a mix for one recipe, and keep it on hand, so I mutliplied the recipe by 1.5 to equal the mix, and just incorporated the flours into the recipe... I know that doesn't make sense, but I apologize for some of the odd measurements, just keep close and you should be all set, this recipe is very forgiving.
Also, I'm not sure on the serving size, I know it made a lot of cookies, but I forgot to count them. Filled a one gallon bag to the brim, and this was after everyone had tried a few.
- 3/4 cup vegetable oil
- 6 unsweetened baking chocolate squares, melted (or 6 tbs cocoa mixed with 18 tbs melted margarine)
- 3 cups sugar
- 4 1/2 each eggs (I used 1/8 cup of dads fake egg mix for the half and egg)
- 3 teaspoons vanilla
- 2 cups rice flour
- 2/3 cup potato starch
- 1/3 cup tapioca flour
- 3/4 teaspoon xanthan gum
- 3/8 teaspoon salt (guestimated, and it turned out all right)
- 1 1/2 teaspoons baking powder
- confectioner's sugar (I needed a lot)
- Mix oil, chocolate, and sugar. Add eggs, one at a time, mixing thoroughly between each. Add vanilla.
- Sift dry ingredients together. Stir into chocolate mixture. Chill SEVERAL HOURS or overnight.
- Preheat oven to 350 degrees F. Form dough into balls and roll in confectioner's sugar to coat.
- Place about 2" apart on parchment lined baking sheets. Bake about 10-14 minutes.