My 6 year old nephew and his family recently had a hot chocolate and cookies stand after school to raise money for the Alberta Cancer Foundation in memory of the kids’ grandfather (not my father), who had died of cancer. They called it Cole’s Cocoa for Cancer. Since Cole’s brother is gluten intolerant, they baked gluten free chocolate crackles and sold them by the half dozen. Over the course of two days, Cole made hundreds of cookies, rolling each one in powdered sugar himself before they went into the oven.
I’ve made these cookies for years using wheat flour – I was really impressed how well they translated to gluten-free. Use your favorite gluten-free blend – there are plenty available, depending on where you live. If you can’t find any in your regular grocery store, try a health food store. Gluten free blends generally work better than a single gluten free flour (such as rice or quinoa) on its own.
These chewy, chocolatey cookies are rolled in powdered sugar before they’re baked to create a crackled surface as they rise and spread in the oven. They’re also lower in fat than most cookies.
Gluten Free Chocolate Crackles
1 1/3 cups gluten-free flour blend
1 cup sugar
1/3 cup packed brown sugar
1/2 cup cocoa
1 tsp. baking powder
1/4 tsp. salt
1/3 cup butter, softened
2 large eggs, lightly beaten
2 tsp. vanilla
powdered sugar, for rolling
Preheat oven to 350°F.
In a large bowl or in the bowl of a food processor, combine the flour, sugar, brown sugar, cocoa, baking powder and salt, breaking up any lumps of brown sugar. Add the butter and pulse or stir with a fork, pastry cutter or whisk until the mixture is well combined and crumbly.
Add eggs and vanilla and stir by hand just until the dough comes together. The dough will be fairly dry it will seem at first that there isn’t enough moisture, but if you keep stirring, or get in there and use your fingers, eventually it will come together.
Place a few heaping spoonfuls of icing sugar into a shallow dish. Roll dough into 1 1/2″ balls and roll the balls in powdered sugar to coat. Place them about 2″ apart on a cookie sheet that has been sprayed with nonstick spray. Bake for 12—14 minutes, until just set around the edges but still soft in the middle. Transfer to a wire rack to cool.
Makes about 1 1/2 dozen cookies.