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
- 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.