Friday, March 24, 2017

Gluten Free Chocolate Mint Crinkle Cookies

Kathleen had gotten some Bob's Mill Gluten free flour. I needed to make a quick dessert and these fit the bill. We all liked them.

Gluten Free Chocolate Mint Crinkle Cookies

1 1/2 cups gluten free flour blend (*Note, my flour blend has xanthan gum included. If yours doesn't, add 1 teaspoon.)
3/4 cup almond flour
2 teaspoons baking powder
1/8 teaspoon salt
1 cup cocoa powder
1 cup sugar
1/2 cup + 3 tablespoons melted butter
2 teaspoons vanilla
3 large eggs
1/2 cup Andes Chocolate baking pieces
powdered sugar for rolling the dough balls.
  1. Preheat the oven to 350 degrees.
  2. In a large bowl, add dry ingredients and whisk to blend.
  3. In a small bowl, add all wet ingredients and whisk to blend.
  4. Pour wet ingredients into dry ingredients and mix.
  5. Add Andes Chocolate pieces and mix.
  6. Scoop a little dough and roll with your hands into a ball shape.
  7. Roll the ball in powdered sugar and place on parchment paper lined baking sheet.
  8. When all of the dough is made into these balls, flatten them to 1/2 inch thickness with your hand.
  9. Bake 8-10 minutes.
  10. Remove onto a cooling rack.

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