Gluten Free/Vegan Dark Chocolate Crinkle Cookies

There gluten free and vegan dark chocolate crinkle cookies are thick, chewy and fudgy, and not too sweet.

I am starting to think about Christmas and all of the desserts I will be making then, and the gifts I need to buy. And the decorations I will be putting up. Anyone with me on that? I even had "Winter Wonderland" in my head today. I'm not looking forward to the snow that is sure to fall soon, though!

There are many great cookies to make at Christmastime, and these cookies will make any chocolate lover's dreams come true!

These cookies need to chill for a while, so make sure that you mix them up ahead of time!

Gluten Free/Vegan Dark Chocolate Crinkle Cookies

• 6 Tablespoons Water
• 2 Tablespoons Flaxseed Meal
• 3/4 Cup White Rice Flour
• 1/4 Cup Tapioca Starch
• 1 teaspoon Baking Powder
• 1/2 teaspoon Xanthan Gum
• 1/4 teaspoon Salt
• 1/2 Cup Dark Cocoa Powder
• 3/4 Cup Sugar
• 1/4 Cup Vegetable Oil
• 1 teaspoon Vanilla Extract
• Powdered Sugar, for rolling

1. Heat the water for 30 seconds in the microwave and then add the flaxseed meal to it. Set aside for ten minutes.
2. In a medium size bowl, add the white rice flour, tapioca starch, baking powder, xanthan gum, and salt. Whisk together.
3. Combine the cocoa powder, sugar, and oil in the bowl of your mixer. Beat together.
4. Add half of the flax-egg mixture at a time, beating after each addition. Add the vanilla and beat again until combined.
5. Add in the dry ingredients, mixing just until combined.
6. Put the dough in a bowl with a cover and refrigerate for a minimum of 4 hours.
7. When ready to bake, preheat the oven to 350 degrees and line baking sheets with parchment paper.
8. Pour about 1/2 cup powdered sugar in a small bowl. 
9. Scoop one Tablespoon of dough at a time and roll in powdered sugar.
10. Place dough on the lined pans, flatten down if desired, and bake for 10 to 12 minutes.

Adapted from this recipe.

Enjoy!
-Bethany

Gluten Free Applesauce Bundt Cake

Soft, moist, and loaded with delicious applesauce flavor, this gluten free applesauce bundt cake it something special. It looks pretty when it comes out of the pan and is coated in a thin layer of frosting, and it tastes even better. Serve it the next time that you are having guests over, and they will be impressed.

This cake is perfect for Autumn! Serve it with a mug of hot coffee and it will be a hit.

Gluten Free Applesauce Bundt Cake

• 1 Flax-Egg (directions on side of blog)
• 1/2 Cup Butter, softened
• 1 Cup Sugar
• 1 1/2 Cup Applesauce
• 1 teaspoon Vanilla Extract
• 1 1/3 Cup Brown Rice Flour
• 2/3 Cup Cornstarch
• 2 teaspoons Baking Soda
• 1 teaspoon Xanthan Gum
• 1/2 teaspoon Salt
• 1/2 teaspoon Cinnamon, optional

1. Preheat oven to 350 degrees.
2. Whisk together rice flour, cornstarch, baking soda, xanthan gum and salt (and cinnamon, if using.)
3. Cream together butter and sugar.
4. Add flax-egg, applesauce and vanilla and beat until combined.
5. Fold in the dry ingredients.
6. Dump into a well greased bundt pan.
7. Bake for 40 to 50 minutes.

Adapted from this recipe.

I hope you enjoy it!
-Bethany

Gluten Free Chocolate Kiss Cookies

Love chocolate cookies? These gluten free chocolate kiss cookies are easy to make and super chocolatey!

These cookies are pretty, delicious, and perfect for sharing (or for eating all by yourself!) Make them for a party around the holidays or just the next time you need a good chocolate fix.

With double the chocolate in the dough and the chocolate kiss on top, they are sure to satisfy you.

Gluten Free Chocolate Kiss Cookies

• 1/2 Cup Butter, softened
• 3/4 Cup Sugar
• 1/2 Cup Brown Sugar
• 1 Flax-Egg (directions on side of blog)
• 1 teaspoon Vanilla Extract
• 1 1/2 Cup Brown Rice Flour
• 1/2 Cup Cornstarch
• 1/4 Cup Cocoa Powder
• 1 1/2 teaspoon Baking Powder
• 1 teaspoon Xanthan Gum
• 1/2 teaspoon Salt
• 1/3 Cup Chocolate, melted
• Hershey's Kisses
• Extra Sugar

1. In a medium size bowl, combine rice flour, cornstarch, cocoa powder, xanthan gum and salt. Whisk together.
2. In the bowl of your mixer, beat the butter and sugars.
3. Add the flax-egg and vanilla to the butter/sugar mixture and beat again.
4. Add the chocolate and beat.
5. Add a third of the flour mixture at a time and beat until all blended together.
6. Chill dough in the fridge for 20 minutes.
7. Preheat oven to 350 degrees.
8. Line a baking sheet with parchment paper. Take small amounts of the dough at a time, roll in extra sugar, and place a few inches apart.
9. Bake for 8 to 10 minutes, remove from oven, and immediately press a chocolate kiss into the center of each cookie.

Adapted from this recipe.

Enjoy!
-Bethany

Chocolate Brownie Peanut Butter Cups

These chocolate brownie peanut butter cups are easy to make, full of chocolate and peanut butter flavor, and are the perfect treat for any time of year!

Whether you like making treats like this for Christmas, for parties, or just for yourself, you are going to have fun when you make these little cups. I love using my mini muffin tin for all kinds of treats, and you can find more of them by clicking here.

Anyone who is a big fan of the classic chocolate/peanut butter combo will love these little treats!

Easy Chocolate Cake Cups

• 1 1/2 Cup Chocolate
• 3 Tablespoons Peanut butter or soybutter
• 1/6 of a pan of Brownies, or one large Brownie

1. Line a mini muffin tin with 12 paper wrappers.
2. In a microwave safe bowl, melt the chocolate in 20 second intervals, stirring.
3. Divide half of the chocolate between all 12 wrappers, spreading it around up the sides of the wrappers. Chill until solid.
4. Melt the peanut butter. Add the brownie to it and mix until combined.
5. Add a bit of the brownie/peanut butter mixture to each of the chocolate cups, pressing down.
6. Top with remaining chocolate.
7. Chill until solid and consume. Keep leftover cups in the fridge.

Enjoy!

-Bethany

Gluten Free Double Chocolate Scones

These gluten free chocolate scones are the perfect breakfast treat! They are full of chocolate flavor and will soon become a family favorite!

I have fallen in love with scones since first making my gluten free chocolate chip scones. These have a bold flavor and are sweet, without being too sweet, and they are great for snacking on during the morning or any time of the day!

Gluten Free Double Chocolate Scones

• 1 Cup White Rice Flour
• 1/2 Cup Cornstarch
• 1/2 Cup Cocoa Powder
• 1/2 Cup Brown Sugar
• 2 1/2 teaspoon Baking Powder
• 1 teaspoon Xanthan Gum
• 1/2 teaspoon Salt
• 1 Flax-egg (directions on side of blog)
• 1/2 Cup Butter
• 1/2 Cup Heavy Cream
• 1 teaspoon Vanilla Extract
• 1 Cup Chocolate Chips, optional

1. Grate 1/2 cup butter onto a wax paper lined plate. Stick in the freezer until solid.
2. Preheat oven to 400 degrees.
3. In a large bowl, measure the rice flour, cornstarch, cocoa powder, brown sugar, baking powder, xanthan gum and salt. Whisk to combine.
4. Add the heavy cream and vanilla to the flax-egg and combine.
5. Take the butter out of the freezer and use a pastry cutter or your fingers to work it into the flour mixture. Once it is nice and combined, add the wet ingredients and stir until moistened.
6. Fold in the chocolate chips.
7. Pour out onto a parchment paper lined baking sheet and press together lightly to form an 8' disc. Dough will be a bit crumbly. Cut into about 10 scones. 
8. Bake for 20 to 25 minutes.
9. Remove from oven, cool, and consume.

Enjoy!

-Bethany