Chocolate Crinkles Gluten Free Dairy Free Egg Free Allergy Free

The only thing I have to say about these is...these taste like the real thing.  That is the direct quote from anyone who has tried them.  There is no doubt, they really do taste like the ones my mom used to make.  And, they aren't any more difficult than making the real thing either.

The one difference is these are made with coconut oil, and I love them with coconut oil.  The coconut is subtle and detectable only to the super tasters in your life.  Others are oblivious to it.  If you have a super taster that is averse to coconut (like my daughter), you can add a couple teaspoons of cinnamon to enhance the cocoa and take the attention away from the coconut.  You can also add a couple teaspoons of instant coffee to get a more grownup mocha flavor.  The other option is to try a different oil.  I have not tried these with another oil, because I like the coconut, but grapeseed oil or a very light baking grade olive oil should work.  I do find that these tend to add a less desirable flavor to cookies, but the cocoa may be enough to balance it.  But I really would recommend trying with the coconut oil first, because some people don't notice it at all.

So you make these just like mom used too...

No, my mom didn't weigh the flour.  And, yes, you really should if you want them to be that good...

But after that...you mix in the rest of your dry ingredients..

Combine with your wet ingredients...

Scrape it together and chill...for an hour or so...you can actually keep this cookie dough in the fridge for up to a week and just make fresh cookies whenever.  The recipe makes about 6 dozen cookies!
I haven't tried freezing it yet, but I bet it would be fine.

After it chills, roll into one inch balls, and toss in powdered sugar.

Then bake at 350 degrees Fahrenheit for 10-12 minutes.  

DO NOT overbake these.  They are done when the top cracks AND feels solid.  They will still be         doughy in the middle, but will 'set' after they cool.  If you bake them too long they will be rock hard.

I 'redress' mine with another dip in powdered sugar after they come out.  If you don't roll them in the sugar before you bake them, the powdered sugar will not stick to them after they bake.

Gluten Free

Corn Free

Allergen Free for: Dairy, Egg, Soy, Nut, Peanut, Wheat, Shellfish, Fish

contains vinegar

If using your own flour blend:    Flour = 245 grams; approximately 1 3/4 cups of a gluten free blend

Makes about 6 dozen cookies

First Blend your wet ingredients with a mixer:

1 cup brown sugar
1/2 cup coconut oil-melted
2 flax eggs (or real egg if you eat eggs)
1 tsp vanilla

Set aside...

Then mix your dry ingredients together:

100 grams white rice flour
45 grams potato starch
100 grams brown rice flour
3/4 cup cocoa powder
1/4 tsp. salt
1 1/4 tsp baking soda
1 tsp cream of tarter
2 TBSP ground flax

And any OPTIONAL Personality boosters:
2 tsp. cinnamon
or
2 tsp. instant coffee or espresso granules

With the mixer, blend the dry ingredients into the wet ingredients.

Chill for an hour or more.

Roll dough into one inch balls.

Roll balls in powdered sugar.

1/2 cup corn free powdered sugar

Bake in 350 degree fahrenheit oven for 10-12 minutes

Do not overbake. They are done when the tops crack AND the cookie feels firm on top.

They will 'set' as they cool,