Wheat, Milk and Soy Free Chocolate Cinnamon Crinkle Cookies

“I have many allergies, so I am constantly having to tweak recipes. These are nice cookies that don't taste like they're "substitutes"”
READY IN:
1hr 40mins
SERVES:
24
UNITS:
US

Ingredients Nutrition

  • 2 ounces unsweetened chocolate, melted and cooled
  • 14 cup vegetable oil
  • 1 cup white sugar
  • 2 eggs
  • 1 teaspoon vanilla
  • 34 cup rye flour
  • 14 cup quinoa flour
  • 18 teaspoon guar gum (you can also use 1 tsp cornstarch or arrowroot powder)
  • 1 teaspoon baking powder
  • 38 teaspoon salt
  • 1 tablespoon cinnamon
  • 14 cup large crystal white sugar (optional)

Directions

  1. Beat melted chocolate, oil and granulated sugar until blended.
  2. Beat in eggs, one at a time until incorporated. Add vanilla.
  3. Combine flour, baking powder, guar gum, cinnamon and salt; stir into sugar mixture.
  4. Chill for about 1 hour or until firm enough to roll into balls.
  5. Preheat oven to 350°F.
  6. Shape dough into rounded teaspoonful size balls (about an inch in diameter) then roll in sugar.
  7. Place on cookie sheet. Bake 10 to 12 minutes. Cool on rack.

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