Chocolate crinkles are a much loved cookie in this household. Chocolate balls of dough covered in powdery confectioner sugar…..mmm.  These are always included in our holiday cookie line up but are good anytime of the year! 

While it is impossible to make the calories disappear I was able to clean them up a bit.  I used a gluten free baking flour mix by Red Mill.  It is a 1 to 1 substitute for all purpose flour.  Another brand is Cup 4 Cup.  Instead of vegetable oil I opted for melted coconut oil.  There is a lot of sugar in these cookies so I cut back on the sugar, just a wee bit, reducing it from 1 cup to ¾ cup.  I also used an organic sugar that is less processed than refined white sugar.  Organic sugar is more of a tan color vs. snow white. ( See our post on sugar: “Oh Sugar”).  For the remaining ingredients I opted for organic varieties. The result was chocolaty cookies that melted in our mouths…. Three dozen was gone in a flash so I do recommend doubling the recipe!

Chocolate Crinkles

Ingredients:

¼  cup coconut oil (melted)

2 ounces unsweetened chocolate squares melted

¾ cup organic sugar

2 organic eggs

1 teaspons pure vanilla extract

1 cup Gluten Free 1 to 1 Baking Flour (Bob’s Red Mill)

1 teaspoon baking powder (gluten free)

¼ teaspoon pink Himalayan salt

½ cup organic confectioner sugar

Instructions

Combine flour, baking powder and salt in a bowl.

In a separate bowl use a hand mixer to mix melted coconut oil, melted chocolate, and organic sugar.

Blend in eggs 1 at a time.

Add vanilla and blend well.

Add flour mixture to chocolate mixture one cup at a time.

Blend well after adding each cup.

Chill dough for 2 or more hours. DO NOT skip this step.  The dough needs to firm up to be able to form it into balls.

Line baking sheets with parchment paper.

Pre-heat oven to 350 degrees.

Place organic confectioner sugar in a small bowl. Organic confectioner sugar is less processed and does not contain corn starch. As a result it is not as powdery and has a few clumps in it.  You can sift it first if you would like. I did not and the sugar covered the cookies beautifully.

Shape teaspoons of dough into balls and roll in confectioner sugar.

Place balls on parchment line baking sheets about 2 inches apart.

Bake 10 – 12 minutes.  DO NOT overbake!

Makes 3 dozen cookies.

Cleaned-Up Cookies: Chocolate Crinkles

2015-12-02 14:18:04

Yields 36

A chocolate cookie covered in organic powdered sugar that is gluten free. They are a perfect anytime cookie and a must for holidays!

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Ingredients

1. ¼ cup coconut oil (melted)
2. 2 ounces unsweetened chocolate squares melted
3. ¾ cup organic sugar
4. 2 organic eggs
5. 1 teaspoon pure vanilla extract
6. 1 cups 1 to 1 baking flour (Red Mill)
7. 1 teaspoon baking powder (gluten free)
8. ¼ teaspoon pink Himalayan salt
9. ½ cup organic confectioner sugar

Instructions

1. Combine flour, baking powder and salt in a bowl.
2. In a separate bowl use a hand mixer to mix coconut oil, melted chocolate, and organic sugar.
3. Blend in eggs 1 at a time.
4. Add vanilla and blend well.
5. Add flour mixture to chocolate mixture one cup at a time.
6. Blend well after adding each cup.
7. Chill dough for 2 or more hours.
8. Line baking sheets with parchment paper.
9. Pre-heat oven to 350 degrees.
10. Place confectioner sugar in a small bowl.
11. Shape teaspoons of dough into balls and roll in confectioner sugar.
12. Place balls on parchment line baking sheets about 2 inches apart.
13. Bake 10 – 12 minutes.

Notes

1. DO NOT over bake! They will be soft when you take them out of the oven.
2. Makes 3 dozen cookies (36)

By Donna Englestad

Coastal Girl Food n' Fitness http://coastalgirlfoodnfitness.com/