Well the weather outside isn’t frightful, but the cookies inside are delightful. And since Christmas Eve is only 15 days away, we’re happily baking away in anticipation for Santa’s late night visit. It looks like we’ll have a green Christmas here in Ottawa, or maybe Jack Frost will show up the day of with a bit of fresh snow to make our winter scene picture perfect…we’ll see. Are you hoping for a white Christmas?
In the meantime, we’re decorating, wrapping, baking our favourite cookies and trying some new ones – like these gluten-free chocolate crinkle cookies. I’ve always liked the look of crinkle cookies. The way they are cracked a touch with the perfectly placed sugary dusting. How lovely they present themselves! I decided to do some recipe testing to make the perfect gluten-free crinkle cookie. I think these are pretty spot on!
They are a delicious mix of fluffy on the inside and crunchy on the outside with rich chocolate flavour in each bite. These cookies are also a nearly flawless shape and won’t crumble in your hand. My 5-year-old described them as “yummy chocolate donut cookies.” Yep, they totally are.
When they came out of the oven, I let them cool on the baking sheet over a wire rack (about 15 min.) before transferring them to the rack itself to cool completely. This made sure that none of them broke and stayed super pretty.
What is so special about baking around the holidays? I mean, we bake all the time. But the added magic of Christmas music, the tree lit up and all the family favourite cookies being made all adds up to a wonderful time. I’ve always enjoyed holiday baking and now more than ever, I love seeing these special moments through my children’s eyes.
These cookies are on the list to leave out for Santa Claus this year – they made the cut 😉
I hope you enjoy them as much as we do.
Tell me, have you tried a new holiday recipe (cookies or otherwise) that you think our family should test this year? We’d love to know!
- 1/2 cup confectioners sugar
- 1 cup of gluten-free oat flour (grounded gf oats)
- 1/2 cup brown rice flour
- 1/4 cup tapioca flour
- 1/2 cup unsweetened cocoa powder
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 8 tablespoons (1 stick) unsalted butter, at room temperature
- 1 1/4 cups sugar
- 2 eggs
- 1/2 teaspoon pure vanilla extract
- Preheat an oven to 350°F. Grease two baking sheets with butter. Put the confectioners' sugar into a bowl and set aside.
- In a medium mixing bowl, stir together the flours, cocoa, baking powder and salt. Set aside.
- In a large bowl, using an electric mixer, beat the butter and sugar on medium speed until creamy, about 3 minutes.
- Add 1 egg and beat on medium speed until blended. Add the other egg and vanilla and beat until blended.
- Turn off the mixer and add the flour mixture. Beat on low speed or stir until blended.
- Using a tablespoon, scoop up a rounded spoonful of dough. Scrape the dough off the spoon into the palm of your other hand. Roll the dough into a ball. Roll the ball in the confectioners' sugar until covered.
- Place the balls on a prepared baking sheet. Repeat, spacing the balls about 2 inches apart.
- Bake the cookies until they are crackled and puffed, 10 to 12 minutes. Remove the baking sheet from the oven and set it on a wire rack for 15 minutes.
- Using a metal spatula, move the cookies onto the rack and let cool completely.
Depending how big the mounds are the cookies will yield between 18-24