Gluten-Free Mocha Crackle Cookies
It is genuinely hard for me to believe that tomorrow is officially December. This has somehow been the slowest yet fastest year ever… and it’s very nearly done!
Here we are now, headed into the holiday season, so it’s time to start sharing recipes for cookies and squares that will make a great addition to your table, or your Cookie Exchange boxes. I wanted to share something gluten-free first because I feel like folks with allergies or sensitivities are often left out when it comes to holiday goodies. So much of what we usually make contains gluten and I wanted to make something special for our GF foodie friends to enjoy too. And trust me that you’ll hardly be able to tell that these are gluten-free at all!
Crackle (or crinkle) cookies are actually my husband’s favourite, so they often make the list of what I am baking for the holidays. He’s not gluten-free but loves my version of this classic cookie. I can hardly keep a fresh batch uneaten for more than a couple of days around here! There’s something just so festive about the way they look like snow covered chocolaty goodness, and the little hint of mocha just elevates them to another level.
I hope these babies make the cut for your holiday baking this year!
Gluten-free Mocha Crackle Cookies
*Requires Chilling Time*
Makes 12 Cookies
Tools: Medium sized bowl, medium sized microwave safe bowl, small bowl, tablespoon measure, baking trays, parchment paper or silpat liners.
Ingredients:
1 cup plus one tablespoon gluten-free all purpose flour
1 teaspoon baking powder
1/3 cup dark chocolate chips (Enjoy Life Brand are gluten-free!) or chopped dark chocolate
1/4 cup oil (I use coconut)
1/4 teaspoon sea salt
1 tablespoon + 1/2 teaspoon instant coffee
1/2 cup granulated white sugar
1/2 cup dark brown sugar, packed
2 large free-range eggs
1/4 cup powdered sugar (Redpath brand is gluten-free!)
In a medium sized bowl, combine the flour and baking powder and set aside.
In a microwave safe bowl combine the chocolate chips, oil and sea salt. Heat in 20 second increments, stirring in between, until smooth.
Add the instant coffee to the melted chocolate and stir. It will become a bit “lumpy” but this is okay. Set aside to cool for about 10 minutes.
When the chocolate mixture has cooled, add the white and brown sugars, and whisk in the eggs one at a time. Add the flour and baking powder mixture and stir gently until just combined.
Cover the dough and refrigerate for two hours, or until firm.
When your dough is properly chilled, preheat your oven to 350 degrees and line your baking sheets with parchment paper.
Place your powdered sugar into a small bowl for assembly.
Scoop the dough in tablespoon sized increments and roll into circles with clean hands. Drop each ball into the powdered sugar, rolling until covered, and then place the cookies onto the baking sheet two inches apart.
Bake the cookies in your preheated oven for 12-14 minutes, or until the tops bounce back when lightly pressed. Remove from the oven and leave on the baking sheet for 2-3 minutes before moving to a wire rack to cool completely.
Happy (holiday) eating! Xo
