Today, I am giving one of my favorite cookie recipes. Chocolate crinkle cookies. This time I make it gluten free for those are on a gluten free diet. I think, it is the easiest cookie I have ever made.
- 2 qty. Egg - 60 gr.2 oz. Vegetable Oil - 175 gr.6 oz. Sugar - 60 gr.2 oz. Cocoa Powder - 1 qty. Vanilla Extract Teaspoon - 0.5 qty. Baking Powder Teaspoon - 130 gr.4.5 oz. Gluten Free Flour - 0.5 qty. Salt Teaspoon One Pinch
1. In a large mixing bowl, whisk oil, eggs, cocoa powder and sugar about 2 minutes. 2. In another bowl, sift gluten free flour and baking powder. Add step by step over liquids and whisk with a rubber spatula gently. 3. Add vanilla extract and stir again. Cover it with a plastic wrap and let it chill about 1 hour or more if you have time. 4. Make small balls and roll them in the powdered sugar and place onto the baking sheet lined with baking paper. Bake 10 minutes in preheated oven at 180 C355 F. 5. Let them cool to room temperature and enjoy with a cup of coffee!
Footnote: In this recipe I used a gluten free flour mixture. You can replace it with other gluten free flour types. I also used sunflower seed oil, you can replace it with olive oil or any other liquid oil.
Tips: If you like, you can add chocolate chunks to the cookie batter to make double chocolate crinkle cookies. Up to your taste, you can also increase or decrease the amount of sugar. Do not bake cookies more than 10 minutes, they will be soft after removing from the oven. They are crispy outside and soft inside. If you like more gooey inside, you can remove from the oven after 8 minutes to bake. You can cover the cookie balls with granulated sugar first, then roll them in the powdered sugar to prevent powdered sugar from melting.
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