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 Dark Chocolate White Chocolate Chip Brownie Cookies

These cookies are soft, full of chocolate flavor and white chocolate chips, and are perfect for sharing at a summer get-together. But I don't blame you if you want to keep them all to yourself.

These cookies are a mix between your typical cookie and a brownie, and they are oh-so-good. But don't take my word for it. Go ahead and try them yourself (and try not to eat all of the dough before getting them into the oven!)

These cookies need to chill a bit before you bake them, so keep that in mind and mix up the dough an hour (or more) before you are ready to get baking.

Gluten Free Dark Chocolate White Chocolate Chip Brownie Cookies

• 1/2 Cup Sugar
• 1/2 Cup Brown Sugar
• 1/2 Cup Dark Cocoa Powder
• 3/4 Cup Rice Flour
• 1/2 Cup Cornstarch
• 1/4 teaspoon Salt
• 1/2 teaspoon Baking Soda
• 1 teaspoon Xanthan Gum
• 1/2 Cup Butter, melted
• 3 Tablespoons Water, heated
• 1 Tablespoon Flaxseed Meal
• 1 teaspoon Vanilla Extract
• 1/2 Cup White Chocolate Chips

1. Heat the 3 tablespoons of water and add flaxseed meal to it. Stir then set aside for ten minutes.
2. In a large mixer bowl combine sugar, brown sugar, cocoa powder, rice flour, cornstarch, xanthan gum, baking soda and salt. Mix together with a wire whisk, breaking up brown sugar into small lumps.
3. Melt the butter and add it, the flax-egg and the vanilla to the dry ingredients. Beat until combined.
4. Stir in the chocolate chips.
5. Scoop into balls and set on a parchment lined baking sheet, pressing down slightly then placing in the refrigerator for one hour. Makes 16 big cookies, or more if smaller.
6. Preheat oven to 350 degrees. Bake for 8 - 12 minutes.

Enjoy!

-Bethany

Gluten Free Dark Chocolate Muffins with White Chocolate Chips

There isn't much that I like better than a good, moist muffin with my breakfast. And it makes me especially happy when that muffin is chocolate.

So, I thought to myself, how about a dark chocolate muffin with white chocolate chips? You can't go wrong with two kinds of chocolate together in one muffin!

These gluten free muffins truly are moist, chocolatey, and delicious. And they are fairly easy to make, too. So, what is stopping you from enjoying these for breakfast (or any time of the day?)

Gluten Free Dark Chocolate Muffins with White Chocolate Chips

• 6 Tablespoons Water
• 2 Tablespoons Flaxseed Meal
• 1 1/4 Cup White Rice Flour (or brown rice flour)
• 1 1/4 Cup Brown Sugar
• 2/3 Cup Cocoa Powder
• 1/2 Cup Cornstarch
• 1 teaspoon Xanthan Gum
• 1 teaspoon Baking Soda
• 3/4 teaspoon Salt
• 1 1/2 Cup White Chocolate Chips
• 3/4 Cup Milk
• 2 teaspoons Vinegar
• 2 teaspoons Vanilla Extract
• 1/2 Cup Butter, melted

1. Heat the water for about 30 seconds and add flaxseed meal to it. Set aside for 10 minutes.
2. Preheat oven to 350 degrees.
3. In a large bowl, measure the rice flour, brown sugar, cocoa powder, cornstarch, xanthan gum, baking soda and salt. Whisk to combine. Stir in white chocolate chips.
4. In a smaller bowl, combine the milk, vinegar, vanilla and the flax-eggs.
5. Add the milk mixture to the dry ingredients and stir just until it is moistened. Add the butter and mix until combined. 
6. Scoop out into a greased or lined muffin tin. Makes 12 to 16. Bake for 20 to 25 minutes.

Enjoy!

-Bethany

Joining in on Sunday Fitness and Food Linkup found here and here.

Dark Chocolate Chickpea Cookies With White Chocolate Chips

These dark chocolate chickpea cookies have an almost Oreo-like flavor, while being much healthier. The chickpeas not only make these cookies easily gluten free, but they also add fiber and protein to the cookies.

These cookies are moist, flavorful, and have very little fat. They are flour-free, and the white chocolate chips add a good amount of sweetness to the dark chocolate cookie. 

Go ahead and try them right now.

Dark Chocolate Chickpea Cookies With White Chocolate Chips

• 2 cups Chickpeas (or one can)
• 1/3 Cup Dark Cocoa Powder
• 1/3 Cup Brown Sugar
• 2 Tablespoons Butter
• 1/2 teaspoon Vanilla Extract
• 1/2 teaspoon Baking Soda
• 1/4 teaspoon Baking Powder
• 1/8 teaspoon Salt
• 1 Tablespoon Milk (if looking too dry)
• 1/3 Cup White Chocolate Chips

1. Preheat oven to 350 degrees. 
2. In the bowl of a food processor, combine drained chickpeas, butter, cocoa powder, brown sugar, vanilla extract, baking soda, baking powder and salt.. Blend, scraping down sides occasionally, until smooth. If the batter appears dry, add one tablespoon of milk and blend again.
3. Transfer the dough to a bowl and fold in the chocolate chips.
4. Scoop onto parchment lined cookie sheets and bake for 12 to 15 minutes.
5. Makes about 18 cookies.

Enjoy!

-Bethany