Chef’s Corner: Gluten Free Chocolate Crinkle Cookies

best gf cookies at the ranch

As the last days of the season wound down, these cookies were particularly tempting.  I had stayed away from the cookies most of the season, but there is just something about knowing they won’t be there much longer to tempt that creates a sense of urgency.  Nonetheless, when I finally buckled and went to get one, they were all gone.  Karma.

Ingredients:
1/2 C. Vegetable Oil
2 C. Granulated Sugar
2 tsp. Vanilla
3/4 C. Cocoa Powder – I use a very dark, 22% fat cocoa powder
4 Eggs
2 T. Half and Half (or coconut milk, almond milk, etc.)
2 1/2 C. Superfine Rice Flour
2 tsp. Baking Powder
1/2 tsp. Salt
1/2 tsp. Guar or Xanthan Gum
Powdered Sugar, reserved

Method:
*This dough is prepared one day ahead and refrigerated. Don’t skip this step.
When ready to bake, preheat the oven to 350 degrees and either lightly grease a cookie sheet or line with parchment paper.
Combine all of the ingredients, except the eggs and the powdered sugar, and mix with an electric mixer until crumbly.
Add all four eggs and mix until fully incorporated. The dough will be very, very sticky.
After being in the fridge overnight, roll the dough into evenly sized balls and coat in the reserved powdered sugar. Space each ball of cookie dough evenly on the prepared cookie sheet and bake in a preheated oven for 10-12 minutes. Do not over bake.