I have woken up every day this week thinking it was Friday. A cruel Groundhog Day of sorts. And while I won’t analyze too deeply why this is so, my disappointment in realizing it is not Friday quickly dissolves as I quietly leave our house in the cold, early hours to head to coach morning practice. There is such a peaceful stillness at that hour. The Christmas lights that outline the houses on my route blink and twinkle silently. Secretly. And while it is not Friday, I am once again excited for the holiday season. Groundhog Day continues.
I have made several versions of these dark chocolate crinkle cookies over the last few months. Each time changing one ingredient or another until I landed on a cookie that was rich and chocolatey, slightly crisp on the outside, chewy on the inside, and with a perfect crackle.
These cookies are flourless, made with antioxidant-rich cacao powder, blended into a simple meringue. The unrefined coconut sugar in these cookies may be my favorite part, adding a caramel-ish hint to each bite. Rolled in powdered sugar for that classic snow-dusted crinkle effect, this is a cookie I will be making again and again this holiday season.
Gluten-Free Dark Chocolate Crinkle Cookies
- Heat oven to 400 degrees Fahrenheit. Line 2 baking sheets with parchment paper or silpat.
- In a glass bowl, heat 1 cup chocolate chips in microwave for 2 minutes at 30 second intervals, stirring between intervals. Set aside.
- In a large bowl, beat egg whites with an electric mixer until soft peaks form. Beat in 1 cup coconut sugar, until sugar has dissolved and mixture has creamy appearance.
- In a medium bowl, whisk cacao powder, 1 cup coconut sugar, arrowroot starch, and salt until blended. With the electric mixer on low, beat the dry ingredients into the meringue.
- By now, the melted chocolate should be lukewarm. Stir melted chocolate and chocolate chips into meringue mixture. The cookie dough will become stiff. Place bowl of dough in freezer for 5 minutes.
- Once dough has chilled, place powdered sugar in a bowl. Spray hands with non-stick spray to prevent dough from sticking. Roll 1 rounded tablespoon of dough in hands, roll to coat (thickly) in powdered sugar, and place on prepared baking sheet. Repeat with remaining dough. Bake 9-10 minutes until cookies have puffed and tops have cracked. Place baking sheet on wire rack for 10 minutes to cool, then remove from baking sheet and cool for the remainder on wire rack. Store in an airtight container.
Adapted from Bon Appetit.
*Unsweetened cocoa powder can be substituted.