Gluten Free Chocolate Crinkle Cookies!

This make ahead sticky cookie dough becomes a chocolate wow!  Easy to make, easy to bake, and freezable.  These delicious chocolate lovelies will become a regular lunchbox request.

Here’s What You Will Need:

1/2 C. Vegetable Oil

2 C. Granulated Sugar (fancy name for regular white sugar)

2 tsp. Vanilla

3/4 C. Cocoa Powder

4 Eggs

2 T. Half and Half

2 1/2 C. Superfine Rice Flour (Vitacost.com and AuthenticFoods.com have the best flours)

2 tsp. Baking Powder

1/2 tsp. Salt

1/2 tsp. Guar or Xanthan Gum

Powdered Sugar, reserved

*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 (see picture below).

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Add all four eggs and mix until fully incorporated.  The dough will be very, very sticky.

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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.

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Allow the cookies to cool before transferring to the cookie jar.

Here’s a Helpful Tip: You can bake only what what you need for a day or two and return the unused dough to the fridge to bake later for freshly baked cookies all week!

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