Wheat, Milk and Soy Free Chocolate Cinnamon Crinkle Cookies
"I have many allergies, so I am constantly having to tweak recipes. These are nice cookies that don't taste like they're "substitutes""
- Ready In:
- 1hr 40mins
- Ingredients:
- 12
- Serves:
-
24
ingredients
- 2 ounces unsweetened chocolate, melted and cooled
- 1⁄4 cup vegetable oil
- 1 cup white sugar
- 2 eggs
- 1 teaspoon vanilla
- 3⁄4 cup rye flour
- 1⁄4 cup quinoa flour
- 1⁄8 teaspoon guar gum (you can also use 1 tsp cornstarch or arrowroot powder)
- 1 teaspoon baking powder
- 3⁄8 teaspoon salt
- 1 tablespoon cinnamon
- 1⁄4 cup large crystal white sugar (optional)
directions
- Beat melted chocolate, oil and granulated sugar until blended.
- Beat in eggs, one at a time until incorporated. Add vanilla.
- Combine flour, baking powder, guar gum, cinnamon and salt; stir into sugar mixture.
- Chill for about 1 hour or until firm enough to roll into balls.
- Preheat oven to 350°F.
- Shape dough into rounded teaspoonful size balls (about an inch in diameter) then roll in sugar.
- Place on cookie sheet. Bake 10 to 12 minutes. Cool on rack.
Questions & Replies
Got a question?
Share it with the community!
Reviews
Have any thoughts about this recipe?
Share it with the community!
RECIPE SUBMITTED BY
I am a student at the University of Chicago and over the last couple years have developed a number of allergies and sensitivities to food. One of my roommates is also experiencing similar problems, so this year we decided to go on an allergy rotation diet in hopes that by never eating one food family more than once every four days that our bodies will not develop any more sensitivities and that we might possibly be able to eat some of the things that are giving us problems now.
