Gluten-Free Fudge Crinkle Cookies
From the award-winning White Rock, B.C., bakery, Pikanik, these cookies are so fudgey and delicious, you won’t miss the gluten.
130 ml neutral tasting oil (grape seed, canola, coconut – not neutral but delicious!)
4 oz Unsweetened Baking Chocolate Squares
2 cups Granulated Sugar
2 tsp Vanilla Extract
2 cups + 2 tbsp Pikanik Gluten-Free All-Purpose Flour
1 tsp Xanthan Gum
1/4 tsp Salt
1 1/4 tsp Baking Powder
Melt chocolate and oil together in the microwave. Stir every 30 seconds until chocolate is evenly melted
Transfer melted chocolate mixture to a mixing bowl with a paddle attachment and add in granulated sugar. Mix on low until fully incorporated.
Add in eggs and vanilla, continue to mix on low speed
Mix all dry ingredients in separate bowl and blend with a spatula or spoon. Add into mixing bowl with the wet ingredients. Mix on low until blended and then turn the mixture to medium speed and mix for 1-2 minutes until smooth and well blended
Scoop the cookie dough into golf ball size balls (it will be pretty sticky) and place on wax or parchment paper. Refrigerate or freeze the balls at this stage for later use.
When ready to bake, roll the cold dough balls in granulated sugar, place on a parchment lined baking sheet and bake for 8-10 minutes at 350’F