December 9, 2019
Holiday cookies perfectly served on a snowy, winter's day. These gluten free, chocolate crackle cookies pair well with a glass of almond milk or your favorite coffee. We made these on the healthy side using dairy free chocolate, organic cacao, coconut sugar and almond milk. Change out the unsalted butter for ghee and these are dairy free!
1 1/4 cups Gluten Free Flour
1/2 cup Organic Cacao Powder
1 1/2 cups Organic Coconut Sugar
1Begin by melting dairy free chocolate chips over low heat. Stir continuously until melted and smooth. Set aside.
2In a separate bowl, sift gluten free flour, cacao, baking powder and sea salt. Whisk to stir. Set aside.
3With an electric mixer, blend room temperature butter and coconut sugar for 2 to 3 minutes on medium speed.
4Once your batter is light and fluffy, mix in eggs, vanilla and then melted chocolate.
5Turn mixer to low setting and add flour mixture and almond milk. Alternate between the flour and almond milk until well combined.
6Prepare four pieces of plastic wrap. Place batter in four equal pieces on each, wrap and chill in refrigerator for 2 hours.
7Once chilled, warm oven to 350°F and place parchment paper on cookie sheets.
8Roll batter into 1" balls, roll in confectioner's sugar and place on cookie sheet 2" apart. The dough will be sticky. You should have between 12 and 16 cookies per ball of cookie dough. Bake for about 14 minutes and rotate cookie sheets halfway through. Cool on wire racks.
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