Description
A simple recipe for low FODMAP chocolate crinkle cookies. Delicious brownie like cookies. The perfect Christmas cookies. Gluten-free and lactose-free.
Ingredients
Scale
- 60 ml (1/4 cup) sunflower oil
- 150 g (3/4 cup) white sugar
- 2 eggs, at room temperature
- 140 (1 cup + 1 tbsp) gluten-free flour mix (I use Schär Mix It Universal)
- 60 g (1/2 cup) cacao powder
- 1/4 tsp salt
- 1/4 tsp xanthan gum
- 1 tsp baking powder
- 50 g (1/4 cup) white sugar (for the layer around the cookies)
- 50 g (1/2 cup) powdered sugar (for the layer around the cookies)
Instructions
- Mix the sugar and oil in a bowl.
- Add the eggs one at a time and stir with a whisk.
- Place gluten-free baking mix, cocoa powder, xanthan gum, baking powder and salt in a bowl and stir. Sieve this over the bowl of wet ingredients.
- Stir everything together with a spatula.
- Cover the bowl and place in the fridge for an hour.
- Preheat the oven to 180 degrees Celsius (350 F).
- Roll the dough into 20 balls.
- Take two plates. Sprinkle 50 grams of granulated sugar on one plate and icing sugar on the other.
- Roll each ball first in the granulated sugar and then in the icing sugar and place on a baking tray lined with baking paper.
- Make sure there is at least 2 cm between each cookie.
- Bake the cookies in the oven for 10 minutes. Let the cookies cool completely.
- Prep Time: 10 min
- Waiting time: 1 hour
- Cook Time: 10 min
- Category: Cookies
- Method: Oven
- Cuisine: International
