Although this is a bit belated, I’ve finally gotten around to posting about these chocolate cookies for FF. I picked this recipe from Vegan and Gluten-Free Baking to do as a secret santa gift, however, at the last moment I decided to go with a recipe I did some time ago instead. But these cookies were still a big hit at mum’s work, and I was urged to do a post about them regardless.
These cookies are quite simple and fun to make, and are my first experience in cookies rolled in icing sugar before being baked. I believe a lot of people called them crinkle cookies. I found it so interesting to watch how the icing sugar forms a kind of shell, and then the cracks in that shell appear as the cookies cook and expand! Lovely! We were all very impressed with how the cookies turned out in the end, they were quite cute, and had a very christmas-y feel to them.
But bear in mind, I used an egg in this recipe instead of egg replacer, so the texture of these cookies was probably changed as a result. Mine were a delicious combination of a brownie and a cookie, as one little taste tester reported, and were lovely and crisp on the outside but were almost fudge like and chewy on the inside, which was gorgeous. If you want a crisper cookie you could always bake for longer, or see how the vegan option goes, but I was quite happy with my results and was told I mustn’t change the recipe!
Adapted From Vegan and Gluten-Free Baking’s
Makes: 12, Prep: 20 mins, plus 30 mins chill, Cook: 10-12 mins
- 1 egg (Or egg replacer equivalent to 1 egg for vegan version)
- 85g gluten-free plain flour
- 25g cocoa powder
- 1/2 tsp baking powder
- 25g dairy-free margarine (for example nuttelex, which is gluten and dairy-free)
- 100g caster sugar
- 55g icing sugar (ensure it’s gluten free)
- For vegan version, make up the egg replacer now.
- Sift flour, cocoa powder and baking powder into a bowl.
- Add the margarine and mix together until the mix has a coarse look to it, like loose breadcrumbs. You can do this by hand or with a mixer, but beware a mixer will cause cocoa powder and flour clouds.
- Add in the caster sugar and egg/egg replacer, and mix until the mix starts clumping together and all the flour, etc, has been mixed in.
- Gather the dough together into a ball and wrap in cling-film before chilling for 30 mins.
- Pre-heat the oven to 180C (160C fan-forced) and line a baking sheet with baking paper.
- Place the icing sugar on a plate and spread it out. Then use a sharp knife to divide the dough into 12 roughly equal pieces.
- Roll each piece into a ball and then gently roll each ball in the icing sugar until it is completely coated. Place them then on the sheet, leaving a little spreading space, and bake for 10-12 mins.
- Allow to cool on the tray for a moment before transferring to a wire rack to cool completely and firm up a little bit.