Gluten-Free Chocolate Crackle Cookies
Print RecipeIngredients
Recipe by Chef Amy
- 1/4 cup unsalted butter or shortening softened (1/2 stick)
- 3 squares 3 ounces unsweetened chocolate
- 1 cup Amy’s Gluten-Free Flour Blend
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1/4 teaspoon xanthan gum
- 1 cup + 3 tablespoons organic white sugar
- 2 large eggs
- 1 teaspoon vanilla
Instructions
- Melt butter and chocolate either in the microwave or in a bowl over a pot of simmering water. If you melt it in the microwave, heat on high for 30 seconds at a time, stirring in between until melted. Do not overheat. Transfer to a large bowl and cool.
- In a medium bowl, combine flour blend, baking powder, salt, and xanthan gum
- In the bowl with the chocolate, add 1 cup of sugar, eggs, and vanilla and mix well. Stir in flour mix until blended. Cover and chill at least 1 1/2 hours or until dough is firm enough to shape.
- Preheat oven to 300F. Prepare 2-3 cookies sheets with parchment paper or silicone baking mats.
- Portion pieces of the dough which are slightly larger than a tablespoon. Roll into a ball and then roll in the remaining sugar. The dough gets sticky.
- Place 2” apart on the sheets. Bake 18-20 minutes, rotating pans in the oven halfway through. Bake until crackled on top and firm to touch.
- Place cookie sheet on wire rack and cool at least 10 minutes before removing. Using a spatula, transfer cookies to the rack. Cool cookies completely.
Servings: 25 - 30 cookies