Crunchy Crinkle Cookies

I am going to make it as simple as possible, no need for extra reading. I hope you enjoy!

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Serving: 25 small cookies

Materials:

Fork, Whisk, and Spatula

Measurement spoons Measurement cups One large Bowl One medium Bowl Square 11 x 11 baking sheet or larger Parchment Paper

Dry Ingredients:

• 1 1/2 cup of gluten-free flour

  • Use the King Arthur Gluten-free Flour that has xanthan gum, but if yours does not have some xanthan gum use a pinch (1/4)

• 4 ounces of semi-sweet chocolate

  • Bittersweet can be used also

  • This will be going together with the butter (they will melt together)

• 3/4 teaspoon of baking powder

  • Helps them to rise

• 1/8 teaspoon of baking soda

  • Helps them to spread

• 5 tablespoons of cocoa powder

Wet Ingredients:

• 5 tablespoons of butter (it is the best option for these cookies)

  • Vegan butter can be used

• 2 teaspoons of vanilla extract

• 1/2 teaspoon of salt

• 1 3/4 cups of sugar (I used coconut sugar)

  • Brown sugar, honey, maple syrup, or granulated sugar can be used (1:1 ratio)

• 2 Eggs

  • Beat into the mix

Topping:

• 1/2 cup of confectionery sugar

  • Cookies will be coated in this

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Instructions:

1. Preheat your oven to 325 degrees and lay out parchment paper on baking sheet

2. Grab small bowl and add the chocolate and butter in there to be melted

   1. It can be melted together in a double boiler method or in the microwave with 30 second intervals for a 1 minute and a half

3. Grab a medium bowl and begin adding in all the dry ingredients

4. Mix with fork

5. Add and mix in the same bowl the chocolate and butter mixture and the rest of the wet ingredients

6. Mix until all combined and the batter is somewhat thick

Placing Technique:

1. Roll into small balls and coat twice in powdered sugar

2. Place them about an inch and a half apart

   1. If it is a small baking sheet like I used then there can be about 8-10 on the baking sheet

3. Bake for 12 minutes

4. Let cool for 10 minutes

5. Then enjoy!!

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Storage

Excess dough can be stored in an in the freezer for up 2 days and extra cookies in an air-tight container either in the fridge or at room temperature place for up to 1 week.

Placing in the fridge in my opinion enhances flavor.