Gluten Free Chocolate Crinkle Cookies

These cookies turned out excellent, but one note about the dough - this stuff is STICKY. I chilled it for an extra night in the fridge, thinking that might help. Nope! 

So the solution I worked out was simply to drop spoonfuls of the dough directly into the powdered sugar. I could not roll the dough into balls with my hands by itself; it was just all over the place, trying it like that, no matter what I did. But if you drop it directly into the powdered sugar, you can then roll it into balls.

GLUTEN FREE CHOCOLATE CRINKLE COOKIES

Ingredients

1 3/4 C almond flour

3/4 C unsweetened cocoa powder (Hershey’s brand was marked GF)

• 1 tsp. 

  kosher salt

• 1 tsp. 

  baking powder

• 3/4 tsp. 

  baking soda

• 1/2 C 

  (1 stick) butter, melted 

• 3/4 C 

  granulated sugar 

• 1/2 C 

  packed brown sugar 

• 3 

  large eggs

• Powdered sugar, for rolling

1. In a large bowl, combine the almond flour, cocoa powder, salt, baking powder, and baking soda. 

2. In another bowl, whisk the sugars into the butter. Add the eggs and whisk until well blended. Pour into dry ingredients and mix until just combined. (Dough will be STICKY.)  Chill at least two hours or overnight. 

3. Preheat oven to 350. Line baking sheets with parchment paper. Fill the bottom of a pie pan (or other flat dish) with powdered sugar. Drop dough by the spoonfuls directly into the powdered sugar. It was too sticky to roll into balls without being rolled in powdered sugar first! 

4. Space cookies out on the parchment paper. Once you have them all rolled and ready to go in the oven, give them each another quick roll in the sugar. (This makes for a more dramatic 'crinkle.')

5. Bake until cookies puff and crack, about 12-14 minutes. The edges should be set and the cracks still look slightly underdone. Let cool on the baking sheets.