Gluten Free Chocolate Crackle Cookies
Servings: 16 cookies
- 13×18" sheet pan
INGREDIENTS
- ¾ cup/100 grams almond flour
- ¾ cup/100 grams potato flour / corn flour / tapioca flour
- ⅓ cup/70 grams melted butter or vegan butter / 60 grams oil
- 1 teaspoon vanilla extract
- ¾ cup sugar or monk fruit sweetener
- 1 large egg or ½ mashed banana / 2 tablespoons applesauce
- 3 tablespoons cacao powder
- ½ teaspoon baking powder
- 1 cup powdered sugar for coating
INSTRUCTIONS
- Preheat the oven to 355 °F (180 °C).
- Combine all the ingredients (but the powdered sugar) in a bowl and lightly knead into a smooth dough. Refrigerate between 30 minutes to an hour.
- Divide the dough into 15 pieces and roll them into balls. Coat each ball with a generous amount of powdered sugar.
- Line a sheet pan with parchment paper and place the balls 4” apart. Bake for exactly 12 minutes, then remove from the oven and let the cookies cool off. Serve with your favorite cup of coffee/matcha/tea!
Frequently Asked Questions
| Is it possible to use gluten-free baking flour instead of the almond flour? Yes. |