Gluten Free Chocolate Crinkle Cookies with Gingerbread Spice

• Refrigerated

  • 4 Eggs

• Baking & Spices

  • 3 tsp Baking powder
  • 2 cups Brown sugar, light
  • 2 tbsp Gingerbread spice
  • 3 1/2 cups Gluten free all purpose flour
  • 1 cups Granulated sugar
  • 1 cup Powdered sugar
  • 1 1/2 tsp Salt
  • 1 tbsp Vanilla

• Oils & Vinegars

  • 1 cup Sunflower oil

• Other

  • 1 cup Minus 2 tablespoons dutch process cocoa

Found on thetomatotart.com

Description

Ingredients

• 2 cups light brown sugar
• 1 cups granulated sugar
• 4 eggs
• 1 cup sunflower oil
• 1 tablespoon vanilla extra
• 3 & ½ cups gluten free all purpose flour
• 1 cup minus 2 tablespoons Dutch process cocoa
• 2 tablespoons gingerbread spice
• 3 teaspoons baking powder
• 1 & ½ teaspoons salt
• 1 cup powdered sugar

Directions

• Using either a stand mixer or a hand mixer, mix the sugars, oil, egg and vanilla on medium-high speed for a couple of minutes until well-combined.
• In a separate bowl, whisk flour, cocoa, gingerbread spice, baking powder and salt. Add this to the wet ingredients in three additions and mix until fully combined.
• Press plastic wrap over the surface of the dough and refrigerate for at least four hours or up to overnight.
• Once the dough is fully chilled, preheat oven to 350º and line two heavy baking sheets with parchment and place about 1 cup powdered sugar a wide shallow bowl.
• Use a cookie scoop to portion dough into 1 to 1 ½ tablespoon balls. Roll each dough ball in the powdered sugar and place on the cookie sheets, a couple of inches a part. Bake for 8 minutes- they will still be very soft and you might think they’re not baked, but they are! If you bake them any longer, the awesome chewiness will be gone.
• Cool briefly on the baking sheets and then carefully remove them to a cooling rack to cool completely eating. Store at room temperature for up to a week.

Nutrition