Chocolate Crinkle Cookies

I think one of the greatest things is finding a cookbook in which every recipe you try turns out. …nothing like putting an hour into a recipe and having it flop. So, anyway, I checked out some gluten-free, vegan cookbooks from the library last week and, as it turns out, I found my new favorite cookbook! And best of all, it’s a dessert cookbook….yum! It’s called ‘Allergy-Free Desserts: Gluten-Free, Dairy-Free, Egg-Free, Soy-Free, and Nut-Free Delights’ by Elizabeth Gordon. All that ‘free’ talk makes it sound like the desserts and breads in it will be bland, but these tasty treats are anything but!

I’ve tried a few recipes so far and they have all turned out so delicious. Today I made

Chocolate Crinkle Cookies

6 tbsp water

2 tbsp ground flaxseed meal

1 1/2 cups of Bob’s Red Mill Gluten Free All-Purpose Baking Flour

2/3 cup unsweetened cocoa powder (I used dark chocolate)

1 tsp baking powder

1 tsp baking soda

1 tsp salt

1 tsp xantham gum

1 cup organic palm fruit oil shortening

3/4 cup packed dark brown sugar

3/4 cup of granulated sugar

1 tsp vanilla extract

1/2 cup of sifted powdered sugar

Preheat oven to 350 and line 2 baking sheet with parchment paper.

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

In a mixer, cream shortening, brown sugar, and sugar. Add in vanilla and flaxseed mixture and beat until fluffy. Add in the dry mixture and mix until thoroughly combined.

Drop rounded tablespoons into sifted powdered sugar, rolling the cookies around to form balls. Place 2 inches apart on cookie sheets and pat down. Bake for 14 minutes and then transfer to cooling sheets for 10 minutes.

These keep for 5 days in an airtight container or up freeze for up to 3 months.

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