Chocolate Almond Crinkle Cookies

Gluten-Free Chocolate Almond Crinkle Cookies | 80twenty.caGluten-Free Chocolate Almond Crinkle Cookies | 80twenty.caGluten-Free Chocolate Almond Crinkle Cookies | 80twenty.caEvery year when I return home for the holidays my mom will have already stocked the freezer and fridges (plural—she’s Polish and loves to feed everyone) with an abundance of delicious food, including an array of cookies and bars that she thoughtfully prepares in advance and busts out whenever company is over or we “need” a little treat. There are always scatterings of half-eaten cookies, ends of cheeses, and vegetable cuttings laying around the kitchen as my sisters, my mom, and I work together to prep the food for the annual holiday party.  It’s part of the flow of the holidays and always makes me feel so good to be home with my family. Food is one of my favourite parts about the holidays and though I love the grounding calm that baking brings me, I don’t typically bake a lot at Christmas because (even as a grown adult), I can always rely on my mom to have filled my every need. I typically tackle 1 or 2 cookie recipes in December and call it a year. This year, however, my posse over at Baked endeavoured to bring you a one-stop shop for all your cookie needs and so I went about testing cooking recipes for about a month and a half. In my top 3 were the shortbread cookies that I contributed to that specific post, these chocolate almond crinkle cookies (because they most closely resemble a mix between a cookie, a brownie, and fudge), and some totally outrageous chocolate, hazelnut, and ginger biscotti (which I’m saving for you for another time.) After so much cookie baking and all-around merry-making, I decided that I had to share another cookie recipe. I hope you feel like I’m giving you ample choice and not like I’m being a sugar-pusher. I promise something vegetable-based very soon. For right now, though, while the season still encourages it, you have your pick and I suggest that these fudgy, crinkly babies be on your list of considerations.Gluten-Free Chocolate Almond Crinkle Cookies | 80twenty.caGluten-Free Chocolate Almond Crinkle Cookies | 80twenty.ca

Gluten-Free Chocolate Almond Crinkle Cookies
Recipe Type: Gluten-free, Vegetarian
Author: Kris – Adapted from David Lebovitz’s [url href=”http://www.amazon.ca/gp/product/1607743655/ref=as_li_tf_tl?ie=UTF8&camp=15121&creative=330641&creativeASIN=1607743655&linkCode=as2&tag=80twenty-20″ target=”_blank”]Ready for Dessert[/url]
Prep time:
Cook time:
Total time:
Serves: 24-30
A cross between a cookie, a brownie, and fudge, it’s the all-in-one cookie. Note: Most of the “prep time” is just allowing the dough to chill in the fridge.
Ingredients
  • ¼ cup + 2 tbsp oat flour
  • ¼ cup + 2 tbsp sweet rice flour (mochiko)
  • ½ tsp baking powder
  • ¼ tsp kosher salt
  • 1/2 lb (8oz) dark chocolate, finely chopped
  • 3 tbsp unsalted butter
  • 2 tbsp amaretto
  • ¼ tsp almond extract
  • 2 large eggs, at room temperature ***This is really important.
  • 1/3 cup organic sugar, plus more for coating the cookies
  • Icing sugar for coating the cookies
Instructions
  1. Whisk the oat flour, sweet rice flour, baking powder, and kosher salt in a small bowl and set it aside.
  2. In a medium bowl over a pot of simmering water, combine the chocolate, butter, amaretto, and almond extract. Stir frequently until the everything is melted and comes together in a homogeneous mixture.
  3. Melt the chocolate in a medium bowl over a pot of simmering water. Gently melt the chocolate and butter, stirring frequently. Remove the bowl from the simmering water.
  4. Using the paddle attachment, whisk the eggs and sugar together on the high speed of a stand mixer until they reach the [url href=”https://www.youtube.com/watch?v=DdhVKmK8e0g” target=”_blank”]ribbon stage[/url]. You can also do this by hand.
  5. With a sturdy rubber spatula, gently stir the melted chocolate mixture into the egg mixture until combined.
  6. Next, stir the flour mixture into the chocolate-egg mixture until just combined.
  7. Cover and refrigerate for 2 hours.
  8. Preheat the oven to 325°F and line two baking trays with parchment paper. Set aside.
  9. Pour extra organic sugar and icing sugar into two separate bowls for rolling the dough in.
  10. For the most consistency, use a small ice cream/cookie scoop to form the dough into ¾ – 1-inch balls. Roll them into the sugar and then into the icing sugar, ensuring you cover the cookies really well. This will give you a better crackle appearance. Set the dough balls on the baking trays about an inch apart.
  11. Bake for 6-8 minutes then rotate the baking trays and bake for another 6-8 minutes. You’ll know they’re done when they’re still slightly firm around the edges but still somewhat soft in the center. Don’t overbake them!
  12. Allow the cookies cool on the baking tray on a wire rack until they’re firm enough to handle.

 

1 Comment

  • Reply December 24, 2014

    Alanna

    These look PERFECT. <3

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