Gluten-Free Double-Chocolate Ginger Crinkle Cookies

Total Time:
45 min
Prep:
15 min
Inactive:
15 min
Cook:
15 min

Yield:
About 24 cookies
Level:
Easy

Ingredients
  • Gluten-free flour blend:
  • 3 cups (435 grams) white rice flour
  • 1 1/2 cups (187 grams) tapioca flour
  • 3/4 cup (123 grams) potato starch
  • 1 tablespoon (8 grams) xanthan gum
  • 1 1/2 teaspoons (5 grams) salt
  • Cookies:
  • 1/2 cup cocoa powder
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground ginger
  • 1/2 teaspoon salt
  • 2 ounces chopped bittersweet or semisweet chocolate
  • 1/4 cup chopped candied ginger, plus more for decorating
  • 2/3 cup canola oil
  • 1 cup sugar, plus more for coating
  • 2 large eggs, at room temperature
  • 1/4 cup molasses
  • White chocolate, melted, for decorating
Directions
  • Special equipment: parchment paper; a 1 1/2-inch ice cream scoop

  • For the gluten-free flour blend: In a large bowl, whisk together the rice flour, tapioca flour, potato starch, xanthan gum and salt.

  • For the cookies: In a small bowl, whisk together the cocoa, baking soda, cinnamon, ground ginger, salt, chopped chocolate and 1/4 cup candied ginger with 1 1/2 cups gluten-free flour blend.

  • Preheat the oven to 350 degrees F and line 2 baking sheets with parchment paper. Beat together the oil and sugar with an electric mixer on medium speed until the sugar is dissolved. Add the eggs and molasses; mix until combined. With the motor running, gradually add in the flour mixture and mix until combined.

  • Place some sugar in a small bowl. Using a 1 1/2-inch ice cream scoop, drop balls of dough into the sugar; toss to coat and place on the prepared baking sheets. Bake until puffed and cracked on the tops, about 15 minutes. Place on wire racks and let cool completely.

  • Dip the cookies into the melted white chocolate and decorate with candied ginger. Place on parchment paper until completely set.


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