Impress and delight your friends, family and co-workers with these festive gluten-free Chocolate Snowflake Cookies.
- 1⅓ cups granulated sugar
- ⅓ cup canola oil
- 3 large eggs, room temperature
- 3 ounces unsweetened baking chocolate, melted until smooth
- 1¼ cups brown rice flour
- ¼ cup tapioca starch
- ¼ cup potato starch
- ⅓ cup unsweetened natural cocoa powder
- 1½ teaspoons corn-free baking powder
- ½ teaspoon guar or xanthan gum
- ¼ teaspoon sea salt
- ½ cup corn-free powdered sugar for rolling
In the bowl of your electric mixer fitted with paddle attachment, mix the sugar and oil for approximately 1 minute or until the sugar looks like wet sand.
Add 1 egg at a time, mixing briefly before adding the next. When all eggs have been added, mix for 1 minute or until the mix looks smooth and yellow. Scrape the melted chocolate into the bowl and mix on medium speed for 1 minute or until thoroughly incorporated.
In a small bowl, mix the brown rice flour, starches, cocoa powder, baking powder, guar or xanthan gum, and sea salt to evenly distribute the ingredients.
Add the dry ingredients to the chocolate mixture and mix on low for 1-2 minutes or until you have a thick, thoroughly mixed chocolate dough. The dough will look a bit soft and sticky at this point. Cover the mixing bowl with plastic wrap and place in the refrigerator for 1 hour.
After chilling, preheat the oven to 350° F and line a sheet pan with parchment paper. Place the powdered sugar in a small bowl.
Working with 1 tablespoon of dough at a time, roll the dough into a ball and then roll in the powdered sugar to thoroughly coat. Place on the prepared baking sheet.
Bake in center of preheated oven, 10-12 minutes. Let cool on wire rack.
Nutrition Analysis: 120 cal, 4.5 g fat, 20 mg chol, 25 mg sodium, 20 g carbs, 1 g fiber, 11 g sugar, 2 g protein
Recipe by Terris Cleary, a graduate of the California Culinary Academy, who has celiac disease and whose son has multiple food allergies. She blogs about gluten-free, allergen-free recipes at freeeatsfood.com.