Gluten Free Chocolate Crackle Cookies recipe

Originally posted November 15, 2012

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 to make gluten-free chocolate crackle cookies. 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!

And you can even make them a little fancier by adding crushed candy canes, chocolate kiss, or a peanut butter cup at the end. I hope you will give it a try.

Gluten-Free Chocolate Crackle Cookies

Yield: 25 to 30 Cookies

• 1/4 cup /2 ounces unsalted butter or shortening (for dairy-free), softened
• 3 squares (3 ounces) unsweetened chocolate
• 1 cup Amy’s Gluten-Free flour blend or a rice-tapioca-potato starch blend
• 1 teaspoon baking powder
• 1/4 teaspoon fine sea or kosher salt
• 1/4 teaspoon xanthan gum (omit if your blend has gum)
• 1 cup + 3 tablespoons organic white sugar
• 2 large eggs, room temperature
• 1 teaspoon vanilla

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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 300°F. Prepare 2 to 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 to 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.