Gluten-Free Chocolate Crinkle Cookies
These gluten-free chocolate crinkle cookies are a family favorite. The ground almonds make them even better. —Karen Kelly, Germantown, Maryland
Ingredients
- 1/2 cup butter, softened
- 1 cup sugar
- 1 teaspoon vanilla extract
- 2 large eggs, room temperature
- 2 cups superfine almond flour
- 1/2 cup baking cocoa
- 1/4 cup coconut flour
- 1/4 teaspoon baking soda
- 1/8 teaspoon salt
- 1/4 cup confectioners' sugar
Directions
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1Preheat the oven to 350°. In a large bowl, cream butter, sugar, and vanilla until light and fluffy, 5-7 minutes. Beat in eggs, 1 at a time. In another bowl, whisk almond flour, baking cocoa, coconut flour, baking soda and salt; gradually beat into creamed mixture.
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2Shape dough into 1-in. balls. Roll in confectioners' sugar. Place 2 in. apart on parchment-lined baking sheets. Bake until set, 8-10 minutes. Remove to wire racks to cool.
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