• Rita Winthrop

Chocolate Espresso Crinkle Cookies (DF/GF)

Okay, okay, I swear this will be the last of the holiday cookies for a little while. I don't know about you guys but I have very little self control when it comes to dessert, and Frank made me take all of my test cookies to work this week because we ate waaaaay too many at home! This guys though, were our personal favorite. You certainly could leave the espresso out of these if you don't like that flavor, but even just the smallest amount of espresso makes chocolate taste so much more rich. These are buttery. Dense. Rich. Slightly cakey. And a little crisp around the edge. They're basically perfect if you ask me.

In a stand mixer, beat together the butter and sugar until smooth. Doing the liquids first and then adding the dry creates a better texture of the cookie overall, so its worth taking your time to do it that way than dumping it all in at once. I then add in one egg and a teaspoon of vanilla. As that is blending, melt half a cup of dairy free chocolate - (my go to is Enjoy Life) and then pour that in and mix in completely.


In another bowl to the side sift 3/4 of a cup of gluten free flour and add the remaining ingredients. I'll sift all of it except the almond flour. Give it a quick mix. Then, add a little at a time to the stand mixer and let it mix in completely before adding more. This will make for a smooth batter, easier to work with in the long run. Once its all been mixed, remove the bowl and put in the fridge for at least 15 minutes - 30 is ideal (or overnight if you need to prep them the night before). When you're ready, turn on your oven to 350 degrees.

Place about 1 cup of powdered sugar in a bowl. Roll the batter into about an inch ball and roll around in the powdered sugar so it is covered completely. Place on a greased baking sheet - can typically fit 12 per sheet as they will grow a little. Place in the oven for about 10-15 minutes, rotating halfway through. Keep an eye on those last few minutes, they should still be a little soft to touch but not raw. Remove from oven, and let cool before boxing and sharing (or not sharing) with your family and friends at holiday parties. [Side bar: I didn't try, but I think adding some peppermint extract to these in place of the espresso would be amazing!]


Chocolate Espresso Crinkle Cookies (GF/DF)

Prep Time: 15 minutes (plus at least 15 minutes in the refrigerator)

Cook Time: 10-15 minutes


Ingredients

  • 3/4 cup gluten free flour

  • ¼ cup plus 1 tablespoon almond flour

  • ¼ cup cacao powder

  • ½ teaspoon baking soda

  • ¼ teaspoon salt

  • 1 teaspoon espresso powder

  • ½ cup vegan butter

  • ½ cup coconut sugar

  • 1/2 cup melted dairy free chocolate

  • 1 teaspoon vanilla

  • 1 egg

  • 1 cup powdered sugar

Directions

  1. In a stand mixer, first cream the sugar and butter. Then add remaining wet ingredients. Last add melted dairy free chocolate and blend until smooth.

  2. In a medium bowl, sift dry ingredients (except almond flour) and slowly add to stand mixer until completely incorporated.

  3. Place dough in fridge for at least 15-30 minutes.

  4. Preheat oven to 350 degrees.

  5. Add powdered sugar to a small bowl. Roll out dough into 1 inch balls and roll in powdered sugar to cover completely. Place on baking sheet a few inches apart.

  6. Bake for 10-15 minutes rotating halfway through.

  7. Let cool and store.


xx

Rita



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newport, ri