Wednesday, January 23, 2013

Allergy Free Chocolate Crinkle Cookies

These might just be my new favorite cookie.  These are chocolately and light and the kids insist they taste like chocolate clouds.  They do just melt in your mouth.  However, do yourself a favor and do not take a deep breath right before you take a bite.  Inhaling the powdered sugar coat is not fun.

Chocolate Crinkle Cookies

1  3/4 cup sugar
1 cup unsweetened applesauce
1 cup cocoa powder
1/4 cup olive oil
1/4 cup Earth Balance soy free
1/2 cup chocolate chips, melted
2 tsp vanilla extract
2  1/4 cup gluten free flour blend
3/4 tsp xanthan gum
2 tsp baking powder
1/4 tsp salt
3/4 cup powdered sugar

Mix sugar, applesauce, cocoa, oil, Earth Balance, melted chocolate chips, and vanilla in mixer.
Mix well.
Add flour, xanthan, baking powder, and salt and beat well.
Cover dough and let chill for 3 hours in the fridge or 1 hour in the freezer.
Form chilled dough into small balls.
Roll the dough in the powdered sugar and place on parchment lined baking sheet.
Bake at 350 for 10 minutes.

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