Ingredients: |
Ingredients: No eggs, no gluten, all delicious (vegan, too!)
Yield: 24-32 cookies
1-1/4 c. natural cocoa powder (not alkalized or 'Dutched')
2 c. granulated sugar
2-1/2 tsp. baking powder
1/2 tsp. salt
1/2 cup grapeseed, sunflower, or coconut oil
1 T vanilla extract
TAPIOCA GEL:
1 c. cold water + 2 teaspoons tapioca starch/flour
1-3/4 cups PLUS 3 tablespoons GLUTEN-FREE FLOUR BLEND***
1/2 c. chocolate chips (optional)
2 c. organic, corn-free confectioners sugar (or make your own in a food processor or spice grinder)
***GLUTEN-FREE FLOUR BLEND:
1/2 c. + 3 tablespoons TOASTED QUINOA FLOUR
1/4 c. millet flour
1/2 c. brown rice flour
1/2 c. light buckwheat flour.
You can use anything you like, but keep in mind that not all flours are created equal. You may need to add a few T of flour to this mix if your mix has a lot of starch in it.
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Directions: |
Directions:TOASTED QUINOA FLOUR:
Here's all you need to do to make baking-ready quinoa flour:
1. Preheat oven to 212 or 215 F (100 C)
2. Empty out bag of quinoa flour onto as many sheet pans as you need, preferably onto a new piece of parchment paper
3. Make sure the layer of flour is no deeper than 1/4"
4. Place in preheated oven for two hours
5. Remove from oven. Allow to cool. Place in bags
6. Store bag in freezer for up to 8 months if you are not planning to use flour soon. Whole quinoa flour is relatively high in fat, making it vulnerable to oxidation and rancidity. Freezing will extend the shelf-life.
7. Use as you would any other gluten-free flour
CHOCOLATE CRINKLE COOKIES:
Preheat oven to 350ºF. Line 2 baking sheets with parchment paper or use 2 non-stick baking trays.
Make TAPIOCA GEL: in a sauce pan combine tapioca starch with cold water and stir until dissolved. Over high heat, stir gel until it goes from thin and cloudy to thick and translucent. Remove from heat immediately - don't boil. Cool (you can speed this up by whisking it or pouring it into a glass baking pan with lots of surface area and putting it in the refrigerator).
Combine sugar, cocoa, baking powder and salt in a bowl. Mix until combined. Add the oil and vanilla and the cooled tapioca gel. It will look a little spongy. Mix until evenly combined. Stir in all the flour at once and mix. Add chocolate chips, if desired. Mix until dough is uniform.
If the dough is very soft and pourable, add a little bit of extra baking mix to the bowl, one tablespoon at a time. It should be sticky but pliable, not hard and not too wet.
If possible, allow to sit overnight. Flours will absorb some of the water and it will become a little easier to handle. It is not necessary to do so, however. The dough will still be sticky either way. Just a little less so if you can let it sit overnight.
Here's where it helps if you have a small ice cream scoop - it'll make forming cookies easier.
With that small, .25 oz ice cream scoop (or with a tablespoon) drop small scoops of dough into the confectioner's sugar. Roll in sugar (this is sticky work, okay?) and place on sheet pan, about 12 per pan.
Bake in oven for 12-14 minutes, or until surface is crackled and does not look wet.
Allow to cool. Enjoy or store in an airtight container up to 3 days. (You can also store it in the freezer, although I'm sure they won't last long enough to stay there long - they're that good!)
For a more 'cakey' cookie, add in up to 1/4 C extra of gluten-free baking mix. It will not spread as much.
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This recipe for Cake and Commerce's Gluten-free and allergy-friendly Chocolate Crinkle Cookies is from