Not that I need an excuse, but when the Holiday season is just around the corner cookies must be baked. Cookie swaps are scheduled, pretty paper boxes are waiting to be filled and given to friends and neighbors or even mailed to far-away family. As you probably know I bake cookies year round, but there’s something about the Christmas cookies, especially chocolate cookies.
One of my favorite Christmas cookie is the chocolate crinkle. I don’t know exactly where the names comes from, maybe from the “cracked” top.
Anyhow, these cookies are a sample in our family for the Holidays. They are soft, melt-in-your-mouth cake-like chocolate cookies rolled in powder sugar just before baking.
While baking the cookie rises and the sugar coat cracks revealing the chocolate goodness.
This year was the first time I made them gluten-free. At first I thought of making them using all-purpose gluten-free flour but I changed my mind and challenged myself to create a recipe using other gluten-free flours found in the gluten free baking bundle I received from Bob’s Red Mill: white rice flour, sweet sorghum flour and potato starch and since the bundle doesn’t have Xanthan gum I wanted to create a cookie recipe without it. I knew I had to pick a starch to help me with the cookie dough and that’s where potato starch came in handy.
Xanthan gum, in case you don’t know, is the “gluten” in gluten-free baking, so to speak. Xanthan gum helps the dough or the batter stick together. It acts like a glue to the rest of the ingredients. Don’t be scared by the high price, it goes a very long time, since usually a recipe calls for 1/2 to 1 tsp of xanthan gum.
Beside white rice flour, sweet sorghum flour and potato starch I used ingredients you most likely have in your pantry: unsweetened cocoa power, sugar, grapeseed oil (vegetable oil can be used instead), eggs and baking powder.
The first attempt turned out too starchy. The second time I halved the potato starch quantity and added more sorghum flour and they turned out a little dried than I liked them. The third time I lowered both the amount of potato starch and sorghum flour but added a little more cocoa powder and rice flour. They turned out perfect! I think they are better than the wheat version I used to make
Would you like to make your own chocolate crinkle cookies using Bob’s Red Mill gluten-free flours? I knew you’d say yes, that’s why Bob’s Red Mill is offering one gluten-free baking bundle to one lucky reader.
The baking bundle contains one package each:
Gluten Free All Purpose Baking Flour 44-oz, Brown Rice Flour 24-oz, White Rice Flour 24-oz, Potato Starch 24-oz, Tapioca Flour 20-oz Sorghum Flour 22-oz.
To enter the giveaway simple leave a comment telling me which is your favorite Christmas cookie.
The giveaway is opened until December 5th at 11.59 pm. The winner will be notified via email and will have 48 hours to reply or another winner will be selected.
Due to shipping cost the giveaway is opened only to Continental US and Canada residents. Sorry international friends
* I received a Bob’s Red Mill Baking bundle to use in my recipe. Another one will be sent to the winner. I was not compensated for this post, opinions being all mine.
Sending love your way,