The Precise Kitchen Elf had a cookie exchange at school today. When we were talking about what to bring, he announced: "They need to be gluten-free, dairy-free, and nut-free, Mom."
From the couch, D barely looked up from his book. "Gluten-free, dairy-free, and nut-free cookies?!? Why bother?" he quipped. "Just bring fruit!"
Well, we had to bother because R wanted to accommodate his friends' allergies. Yes, multiple friends with multiple sensitivities. Together we looked through cookbooks and we decided to adapt chocolate crinkles into something that fit his parameters.
The verdict: "It's not bad...considering it's gluten-free, dairy-free, and nut-free." They tasted fine, but the texture would use a little work. Still, I think the kids will be happy. And - most importantly - R was really happy to be bringing something that his friends could enjoy. I'm glad I bothered!
- 1-1/2 C lightly packed organic dark brown sugar
- 1/2 C olive oil
- 4 eggs
- 2 t pure vanilla extract
- 1 C unsweetened cocoa powder
- 2 C gluten-free flour (I use Glutino*)
- 2 t baking powder
- 1 t fleur de sel
- 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, and vanilla. Mix until smooth. Fold in cocoa powder, flour, baking powder, and salt 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.
*This blog currently has a partnership with Amazon.com in their affiliate program, which gives me a small percentage of sales if you buy a product through a link on my blog. It doesn't cost you anything more. If you are uncomfortable with this, feel free to go directly to Amazon.com and search for the item of your choice.