Wheat, Milk and Soy Free Chocolate Cinnamon Crinkle Cookies |
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Prep Time: 20 Minutes Cook Time: 1 Minutes |
Ready In: 21 Minutes Servings: 24 |
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I have many allergies, so I am constantly having to tweak recipes. These are nice cookies that don't taste like they're substitutes Ingredients:
2 ounces unsweetened chocolate, melted and cooled |
1/4 cup vegetable oil |
1 cup white sugar |
2 eggs |
1 teaspoon vanilla |
3/4 cup rye flour |
1/4 cup quinoa flour |
1/8 teaspoon guar gum (you can also use 1 tsp cornstarch or arrowroot powder) |
1 teaspoon baking powder |
3/8 teaspoon salt |
1 tablespoon cinnamon |
1/4 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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