The Precise Kitchen Elf has a cookie exchange at school tomorrow. He asked if we could make gluten-free, dairy-free, and nut-free cookies to accommodate his friends' allergies. Yes, multiple friends with multiple sensitivities. He perused cookbooks and we decided to adapt chocolate crinkles into something that fit his parameters.
I made a version for the class, then added in instant espresso powder and chopped pecans for a version we could enjoy after the kiddos went to bed. Success!
- 1-1/2 C lightly packed organic dark brown sugar
- 1/2 C olive oil
- 4 eggs
- 1 t pure vanilla extract
- 1 t coffee liqueur
- 1 C unsweetened cocoa powder
- 1 T instant espresso powder
- 2 C gluten-free flour
- 2 t baking powder
- 1 t fleur de sel
- 1/4 C raw pecans, chopped
- 1/2 C organic powdered sugar (for coating)
Preheat oven to 350 degrees F. Line baking sheet with silicone baking mat or parchment paper.
In a medium mixing bowl, whisk together sugar, oil, eggs, vanilla, and coffee liqueur. Mix until smooth. Fold in cocoa powder, espresso powder, flour, baking powder, salt, and pecans until just moistened.
Roll tablespoon-sized pieces of dough into balls. Roll each ball in powdered sugar until nicely coated.
Place on prepared baking sheets. Bake for 14 minutes. Let cool on sheets for 5 minutes.
Finish cooling on wire racks. Serve with a strong coffee or espresso.
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