Once thing I love about the holidays/Christmas time, is cookie baking. I actually call it “cookie baking” season. I usually don’t start baking until December 1st, I am one of those people that believes each holiday happenings should take place in the month its supposed to. Like right now I am so bothered by the fact that I have been seeing Easter decorations up in a local craft store already!! Like, really?!? Can we have Christmas first? I haven’t finished buying gifts, wrapping what I have bought and most importantly, I haven’t finished baking all my cookies yet! This makes me start to panic just slightly.
I think part of the reason I am not done baking cookies is the fact that there are WAY too many to choose from to make each year and, although I have my “usuals” I like to make a few new kinds each year too. I actually started early, against my holiday in its own month rules because we traveled for Thanksgiving and I had a feeling that Christmas cookie recipe posts were going to be everywhere the day after Thanksgiving so I was trying to be ahead of the game. I made the cookies, buuutttttt hadn’t blogged them yet. Why is December like the busiest month ever??
So I have a list of cookies I make every year and my list of cookies I want to try, and that list keep growing as I keep seeing more and more of the blogs I read post amazing cookie recipes, I had to narrow it down to 2 new kinds. This is the first new kind, for me at least. I have always wanted to make crinkle cookies and I was debating whether to make regular chocolate or chocolate peppermint ones. I asked my trusty baking assistant (my 4 year old) what she thought and she was all for all chocolate. She’s a chocoholic. Plus she wanted to help make them. Because she knows her reward for helping me is a freshly baked cookie. I would totally work for cookies too. I think I do actually.
These cookies are really cool. Roll the dough in powdered sugar and watch the crinkles happen as it bakes. I had never eaten one of these before let alone baked so I really had no idea what to expect. They are almost brownie like. So good! And I was kind of taking a risk with these by making them gluten free. First I am making a cookie I had never made before aaannndddd I adapt it to be gluten free. I like to live on the edge I tell ya. The cookie baking edge…
I had my husband try one
three of these when he got home and I asked him what he thought. He loved them and was totally surprised when I told him I made them gluten free. He said that he couldn’t tell that they were. To me that’s recipe success, since apparently the goal of gluten free is to make it seem like its chock full of gluten.
- ¾ C millet flour (90g)
- ¾ C sweet white Rice flour (153g)
- ½ c potato starch (96g)
- ⅓ c tapioca starch (40g)
- ¼ tsp xanthan gum
- 2 tsp baking powder
- ½ tsp salt
- 1 c cocoa powder
- 1⅔ cups granulated sugar
- ¾ c coconut oil, melted
- 4 large eggs, room temperature
- 1 ½ tsp vanilla extract
- 1 cup powdered sugar
- In a medium bowl combine the millet flour, sweet rice flour, potato and tapioca starches, xanthan gum baking powder and salt and mix well, set aside
- In the bowl of a stand mixer combine sugar, and cocoa powder and mix to combine, slowly add in the coconut oil and once all combined, turn to medium and mix well. Add in the eggs one at a time, mixing well after each addition. Add in the vanilla and mix again.
- Slowly add in the flour mixture and mix on low until just combined.
- Transfer to a bowl, wrap tightly with plastic wrap and chill for at least 2 hours up to overnight.
- When ready to bake, preheat oven to 350 deg, prepare baking sheets with parchment or silicone bake mats
- Using a cookie scoop, scoop out about a 1” ball of dough and roll gently in hands to form a smooth ball. Roll in powdered sugar until well coated. Place on cookie sheets about 2” apart
- Bake for 10-13 min. Remove from oven and slightly smash the tops with a spatula. Let cool 5 min then transfer to wire rack to cool completely. Repeat with the rest of the batter.
- These keep at room temp in an airtight container up to a week or two, also keep well in a freezer in an airtight container or resealable baggie
Recipe adapted from Simply Recipes
I may or may not have been chewing that bite as I took this picture.