These flourless gluten free chocolate crinkle cookies are fudgy and easy to make! They're rich and chew and make a great addition to Christmas cookie baking.
Keyword: chocolate, christmas, gluten free
Author: Molly Thompson
5large egg whitescold
2 ½cupspowdered sugardivided
3/4cupunsweetened cocoa powder
1tablespooncornstarch or tapioca flour
Add the butter and chocolate into a medium microwave safe bowl and microwave on high in 15 second increments, stirring in-between, until melted and smooth. Set aside and allow to cool to room temperature.
In a small bowl, whisk together 1 ¼ cups powdered sugar, cocoa powder, cornstarch (or tapioca flour) and salt. Set aside.
In a large bowl or the bowl of a stand mixer fitted with the whisk attachment, beat the egg whites on high speed until soft peaks form, about 5 minutes. After that, slowly add 3/4 cup of powdered sugar and continue beating until stiff peaks form. You should be able to hold the bowl upside down without anything falling out.
With the mixer on low speed, gradually add the cocoa powder mixture to the egg white meringue until fully combined, about 1-2 minutes.
Next, gradually fold in the cooled chocolate mixture using a rubber spatula until fully incorporated. Be careful not to overmix and deflate the egg white meringue.
Cover with plastic wrap and place dough in the refrigerator for one hour or up to one day.
When ready to bake, preheat oven to 350°F. Line a large baking sheets with parchment paper and set aside.
Place the remaining ½ cup powdered sugar in small bowl. Scoop one tablespoon of chilled cookie dough out and roll into a ball. Roll each one in powdered sugar and place on prepared baking sheet about 3 inches apart.
Bake in preheated oven until puffed up and crackly on top, 8-10 minutes. Place cookie dough back in fridge while first batch bakes. Cool slightly on baking sheet then transfer to a wire cooling rack to cool completely.
Repeat baking process until cookie dough is gone. Serve warm or store in an air-tight container for up to 2 weeks or in the freezer for up to 6 months.
Store in an air-tight container in the freezer for up to 6 months.