Gluten-free Chocolate Crackle Cookies

I made these for many years with regular flour. When I began eating gluten-free, I thought it would be too hard to convert the recipe. Actually, it wasn't hard at all. The result is a delicious, chocolately, crisp on the outside-gooey on the inside cookie! It's easy to make these dairy-free as well. Just make sure to dip them in soy, coconut or almond milk!

I hope you will give it a try.


Gluten-Free Chocolate Crackle Cookies
Makes 25-30 cookies

1/4 cup unsalted butter or shortening (for dairy-free), 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

1. 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.
2. In a medium bowl, combine flour blend, baking powder, salt and xanthan gum. 
3. 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.
4. Preheat oven to 300F. Prepare 2-3 cookies sheets with parchment paper or silicone baking mats.
5. 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. 
6. 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.
7. 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.