Gluten-free chocolate crinkle cookies

yield 24 cookies

1/4 cup unsweetened chocolate chips

1/4 cup vegetable oil

1 cup (8 oz.) sugar

2 ea. eggs

1 teaspoon vanilla

1 cup (6.25 oz.) flour blend (recipe to follow)

1 teaspoon baking powder

1/4 tsp. salt

1/2 cup (2.5oz) powdered sugar

  1. melt chocolate
  2. mix chocolate, oil, and sugar until just combined
  3. add eggs one at a time, scraping bowl as necessary
  4. mix in vanilla
  5. add flour, salt, and baking powder
  6. place dough, covered in plastic, in refrigerator, for at least two hours (overnight preferred)
  7. when ready to bake, preheat oven to 350ºF.
  8. scoop 30g portions (about the size of a quarter) and roll in powdered sugar
  9. place on parchment paper lined tray, 1/2 inch apart
  10. bake for 8-10 minutes

Flour blend:

white rice flour: 3/4 cup

potato starch: 4 cups

guar gum: 5 Tbsp.

albumen: 1/2 cup

total: 5-1/2 cups (1.5 pounds)

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