I am a little behind in my blog postings this week (sorry guys!). I had a bunch of recipes dreamed up in my head, but unfortunately the flu struck, and I am still recouping.
Chocolate Crinkles have to be one of my all time favorite Christmas cookies. Who can resist a cookie that tastes like a brownie? So I had to make them for my girls. Really… they are for my girls (maybe… or maybe I will hide them from the girls!). =)
For a mint chocolate cookie, try adding a tsp of peppermint extract!
Adapted from Betty Crocker
3/4 cup cocoa powder
3/4 cup olive oil
2 cups organic sugar (or sucant)
2 tsp vanilla
1/2 cup fine ground brown rice flour (I use the Authentic Foods brand)
1/2 cup find ground sweet rice flour (Authentic Foods)
1 cup tapioca starch
1/2 tsp xanthan gum (or guar gum)
1/2 tsp salt
2 tsp baking powder
1/2 – 1 cup of powdered sugar for rolling the dough
Using a heavy duty mixer, combine the sugar and cocoa powder. Add in the olive oil, vanilla, and then the eggs, one at a time, mixing well after each ingredient is added. In a separate bowl, sift the dry ingredients together. Carefully add the dry ingredients into the chocolate mixture and mix until well combined.
Cover and refrigerate the dough for at least 3 hours (Or if you live in Alaska, and it’s winter, place your metal Kitchen Aid mixing bowl out on the porch in sub-zero temps. Your cookie dough should be nice and cold in 45 mins to an hour!).
Drop dough by teaspoonfuls into the powdered sugar. Roll around to coat and to shape the dough into balls. Place on a parchment lined cookie sheet and bake at 350 degrees (F) for 10 to 14 minutes, or until no imprint remains when touched lightly in the center.