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Wheatless Wednesdays: Chocolate Crinkle Cookies

December 25th 11:12am, 2013



Gluten-free flour blends line grocery store shelves like children waiting in line for Santa. Who knew gluten-free would ever be so trendy? Just five years ago, gluten was a foreign term unless you were one of the “unfortunate” ones diagnosed with celiac disease. This autoimmune disorder of the small intestine means eating gluten is a no-no.

Today, even chef Thomas Keller has jumped on the gluten-free flour blend bandwagon with his new product, Cup4Cup. The brand includes four products: a multipurpose blend, a pizza crust mix, a pancake and waffle mix and a chocolate brownie mix. The brownie mix came with a recipe for Chocolate Crinkle cookies, and since I needed to bake a batch for Santa (and the Sauce holiday party), I decided to give this four-ingredient recipe a try.

I have high standards for gluten-free flour blends. It’s rather easy to find blends full nutritionally void, refined flours, but I prefer those with whole grains, nuts and seeds. Unfortunately, the Cup4Cup blends fall into refined flour category; the first ingredients are cornstarch, white rice flour and sugar in many of their blends, among other starches and some brown rice flour. True, we don’t always have to eat whole grains, but these flour blends wouldn’t see regular use in my household.

My experience with the chocolate brownie mix was just OK, but I’ll take some of the blame for that. The recipe called for melted butter, coconut oil or canola oil. I love the flavor and benefits of coconut oil (I eat this stuff by the spoonful.), so I gave it a whirl. But when I added my melted oil to the dry ingredients and added the eggs, the oil started to clump as I stirred. The whole thing became one gloppy, hard mess. I thought I brought the eggs close to room temperature, but apparently not close enough. I struggled to stir the batter, but continued on.

The cookies turned out well enough, and it seems the minds behind Cup4Cup may have encountered similar problems, as the Chocolate Crinkle Cookie recipe on its website calls for just butter and a longer cooking time. Still, even the crew at the Sauce party gave them a thumbs-up, and I’m sure Santa did, too!

Chocolate Crinkle Cookies
Makes 20 2-inch cookies

1 pouch (403 g.) Cup4Cup Chocolate Brownie Mix*
½ tsp (2.5 g.) baking powder
2 (100 g.) large eggs
4 Tbsp. (55 g.) melted butter, coconut oil, or canola oil
Powered sugar for rolling

• Preheat the oven to 350 degrees.
• Combine brownie mix and baking powder in a large bowl. Whisk to incorporate.
• Mix in eggs and melted butter or oil and stir well to combine.
• Wrap dough in plastic wrap and refrigerate for 1 hour.
• Scoop batter into balls about the size of 1 tablespoon. Roll each ball in your hand and drop into bowl of powdered sugar and roll around until fully coated.
• Place on sheet pan about 2 inches apart and bake about 8 to 10 minutes.

*Cup4Cup Chocolate Brownie Mix can be found at Schnucks in Des Peres.

Jill Duncan is the owner of Wellness by Jill and follows a gluten-free diet.



By Jill Duncan

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