Autumn is now upon us! Sunny days at the beach have been replaced by cold, rainy afternoons spent indoors. And what better way to spend a miserable, wet day than with a warm chocolate cookie? If you are feeling a little down on a dreary fall day, these cookies could be your new best friend!
From the blog Kitchen Fun, these cookies are delightfully flavorful without being overly rich; and in perfectly-portioned sizes, you will easily be able to get your chocolate fix without feeling like you are over-indulging. Despite their cookie appearance, these little morsels are really brownies in disguise: they have a deep chocolate flavor, heavenly aroma, and chewy texture. And you would never guess that they are gluten-free! So the next time you find yourself feeling sluggish on a stormy day, whip up a batch of these simple (but decadent) cookies and watch all of your worries melt away!
Chocolate Crinkles
From Kitchen Fun
Yield: about 4 dozen cookies (can be halved)
1/2 cup vegetable oil
4 ounces dark chocolate
2 cups sugar
3 eggs, room temperature
2 tsp vanilla
2 cups GF Flour Mix*
1/2 tsp xanthan gum
1/4 tsp salt
1 tsp baking powder
Melt chocolate in a double boiler over simmering water. Remove from heat and mix in oil and sugar. Mix in eggs, one at a time. Stir in the vanilla, then add the GF flour mix, xanthan gum, salt, and baking powder. Mix everything together, then refrigerate dough for at least 1 to 2 hours.
Heat oven to 350°F. Form dough into small balls (about 1 inch in diameter) and place them on a greased or parchment-lined cookie sheet (about 1 inch apart). Bake 10-12 minutes. Let cookies cool on sheet for at least 2 minutes before transferring them to a wire rack to cool completely (the cookies will be very delicate when they first come out of the oven but will firm up as they cool).
*GF Flour Mix 2 cups brown rice flour 2/3 cup potato starch 1/2 cup tapioca starch
Cakes 'n' Bakes 
Oh, these look SO good!
Can you make this without the xanthan gum?
The xanthan gum is really an essential part of gluten-free baking. It mimics gluten, helping to bind together the ingredients and supplying some elasticity to the final product. If you leave it out, the cookies will just crumble and fall apart. If, however, you cannot find xanthan gum, you can also use guar gum as a good alternative. I hope this helps, and happy baking!
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can i use glucose to make it chewy….if yes…what would be the measurement?..Thanks and God bless!!
Personally, I have not heard of using glucose in gluten-free baking, so I am unsure if, or how, you could use it in recipes like this. If you are looking for gluten-free binding agents (what makes the product “chewy”), the best ones to use are xantham gum, guar gum, gelatin, or pectin.
If substituting, xanthan gum and guar gum can be used interchangeably in a one-for-one ratio, whereas gelatin or pectin require double the original amount (e.g. 1 teaspoon xanthan gum = 1 teaspoon guar gum = 2 teaspoons gelatin/pectin). I hope you find this helpful! Best of luck in your baking!
Hello !
I’m new to your site and looking forward to trying out some of your recipes. I’d be grateful for a print option though…
Best regards,