Gluten-Free Chocolate Crackle Cookies
To make this gluten-free version of the popular chocolate crackle cookies, make a chocolaty dough and chill it. Roll the chilled dough into balls and then roll the balls in confectioners’ sugar before baking. The cookies will expand while baking, creating the signature "crackled" look of this black and white cookie.
Makes: 36 cookiesHands-on: 20 minutesTotal: 2 hours 35 minutesDifficulty: Easy
Makes: 36 cookies
- ½ cup butter, softened
- 1⅓ cups granulated sugar
- 2 large eggs
- 1 tsp. vanilla extract
- ⅓ cup almond milk
- 1 cup semisweet chocolate chips, melted and cooled
- ¾ cup brown rice flour
- ½ cup arrowroot starch
- ½ cup cocoa powder
- ¼ tsp. xanthan gum
- 2 tsp. baking powder
- 1 cup confectioners’ sugar
- In a large bowl, cream together butter and brown sugar for 5 minutes, or until light and fluffy. Add eggs, vanilla extract, and almond milk. Stir to combine, scraping sides of bowl, as needed. Whisk in chocolate.
- In a medium bowl, whisk together brown rice flour, arrowroot starch, cocoa powder, xanthan gum, and baking powder. Slowly stir dry ingredients into chocolate mixture. Cover dough with plastic wrap and refrigerate for at least 2 hours.
- Preheat oven to 325°F. Line 2 baking sheets with parchment paper. Place confectioners’ sugar in a shallow bowl.
- Form dough into 1" balls and roll each ball in the confectioners’ sugar to thoroughly coat. Place cookie balls onto baking sheets at least 1" apart. Bake for 10–12 minutes until cookies spread a little and "crackle" apart. Transfer to wire rack and cool completely.