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Chocolate Peppermint Crackle Cookies




Source of Recipe


Brenda-Lee Olson


Recipe Introduction


original recipe Louise Huneault
adapted to GFCF by BL Olson 2009



List of Ingredients




1/2 cup (180 mL) buckwheat or teff
1/4 cup ground sesame seeds
1 cup (250 mL) all-purpose gf flour blend
3/4 cup (180 mL) unsweetened dutch processed cocoa powder, sifted
2 tsp (10 mL) baking powder
1/2 cup (125 mL) cf soft tub margarine
1/2 cup (250 mL) Brown Sugar
1/2 cup (250 ml) White Sugar
2 large eggs
1 tsp (5 mL) vanilla and peppermint extract
1/3 cup (80 mL) cf chocolate chips, melted


Recipe



Prep Time: 30 minutes
Makes: 32 cookies

In a medium bowl, combine flours, cocoa and baking powder. Set aside.
•

In a mixing bowl, beat margarine with Sugars until smooth. Beat in eggs and extracts. Add melted chocolate and again beat until smooth. Add flour mixture to chocolate mixture and beat to combine. Divide dough into 4 equal parts, shape into discs, cover with plastic wrap and refrigerate for 2 hours.
•

Preheat oven to 350°F (180°C). Line cookie sheet with parchment paper. Working with one disc at a time, shape dough into 8” x 1” (20 X 2.5 cm) log on un-floured work surface. Cut each log into 8 equal pieces and shape each piece into a ball. Place balls on prepared cookie sheet, about 2” (5 cm) apart. Slightly flatten each ball with hand and bake until surface cracks and cookie is cooked through, about 15 minutes. Do not over bake.
•

Cool cookies on baking sheet for 5 minutes before removing to rack and cooling completely.

Store cookies in airtight container for up to 5 days or freeze for up to 3-4 weeks