Double Chocolate Espresso Crinkles (Gluten Free, Dairy Free)
These decadent little cookies are like the chocolate crinkles we know and love, but with an extra dose of chocolate!
Ingredients
Dough ingredients
- 1 ⅓ cups packed light brown sugar
- ⅔ cup non-dairy shortening (I use Spectrum palm shortening)
- 1 egg
- ½ cup almond flour
- ½ cup brown rice flour
- ¾ cup cassava flour
- ¾ cup baking cocoa
- 1 tablespoon espresso powder
- 1 teaspoon baking soda
- ⅛ teaspoon ground black pepper
- ¾ cup dark dairy-free chocolate dollops or chips
Finishing ingredients
- ½ cup powdered sugar
- 12 dark chocolate dollops or chocolate pieces for topping
Instructions
- Beat sugar and shortening together until light and fluffy. Add, and beat again until well mixed.1 ⅓ cups packed light brown sugar, ⅔ cup non-dairy shortening (I use Spectrum palm shortening), 1 egg
- Add flours, cocoa, espresso, baking soda, and pepper. Stir well until thoroughly incorporated.½ cup almond flour, ½ cup brown rice flour, ¾ cup cassava flour, ¾ cup baking cocoa, 1 tablespoon espresso powder, 1 teaspoon baking soda, ⅛ teaspoon ground black pepper
- Add chocolate chips, and mix again until evenly distributed.¾ cup dark dairy-free chocolate dollops or chips
- Refrigerate dough until well chilled, about one hour.
- Preheat oven to 350℉. Line baking sheets with parchment paper.
- Roll dough into 1" balls. Coat well with powdered sugar, and place on baking sheets. (Do not top with the chocolate dollops yet, these get added after baking.)½ cup powdered sugar
- Bake 9 minutes, or just until centers are set.
- Remove from oven, and gently press a dark chocolate dollop into the center of each cookie. Let cool, and enjoy.12 dark chocolate dollops or chocolate pieces for topping
Notes
Flour Substitutions: Instead of the almond, rice, and cassava flours, you can use 1 ¾ cups gluten free 1-1 flour mix.
Dark Chocolate Dollops. Tierra Farm makes these wonderful 70% chocolate dollops that I use in this recipe. Any dark, dairy-free chocolate will work well.