I think I’ve been sheltered. Why am I forty something to finally encounter this brownie disguised as a cookie?
I first experienced this chocolate crinkle cookie at our local coffee shop, Kairos Coffee, in Wilmington, Ohio. I was super excited that they had gluten free cookies – I mean good gluten free cookies. If you are gluten free like me, you know what it means to have something available at coffee shops to satisfy your sweet tooth.
Here is my gluten free adaptation of these lovely cookies that are now part of our Christmas baking tradition. The gluten free flour can easily be substituted for all purpose wheat flour as long as you omit the xanthan gum.
Enjoy and Merry Christmas!
- 1 1/4 cups of white sugar
- 1/2 cup of brown sugar
- 1 cup of unsweetened cocoa powder
- 1/2 cup of canola oil
- 4 large eggs
- 1 teaspoon of vanilla extract
- 2 1/4 cups of gluten free flour
- 2 1/2 t of baking powder
- 1/2 t of xanthan gum
- 1/2 t salt
- 2/3 cup of powdered sugar
- Line a cookie sheet with a silicone mat or parchment paper
- In a large bowl, combine the white sugar, brown sugar, canola oil, and cocoa powder. Mix in one egg at a time and then add vanilla.
- In a medium bowl, whisk together the flour, baking powder, xantham gum, and salt.
- Slowly add the flour mixture to the sugar mixture and mix until combined.
- Cover the bowl with plastic wrap and place in the refrigerator for one hour.
- Preheat oven to 350 F. Line cookie sheet with silicone mat or parchment paper.
- Using your hands and a cookie scoop, roll in to 1 1/2 inch balls. Then roll balls in powered sugar. Place on cookie sheet about 2 to 3 inches apart.
- Bake for 12 minutes. Let cookies cool on sheet for 3 minutes then place on cooling racks.
Don't over bake the cookies. These have the consistency of brownies inside a crispy dome.
Store in an airtight container to maintain chewiness.
You can easily substitute All Purpose Wheat flour for gluten free flour and omit the xanthan gum to make it regular.