Gluten-Free Chocolate Crackle Cookies

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Gluten-Free Chocolate Crackle Cookies

This cookie recipe is one I used to make every Holiday season. How I missed them after being gluten-free…until I tried them with my gluten-free flour blend and xanthan gum. Success!


Gluten-Free Chocolate Crackle Cookies

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Recipe by Chef Amy

  • 1/4 cup unsalted butter or shortening softened (1/2 stick)
  • 3 squares 3 ounces unsweetened chocolate
  • 1 cup Amy’s Gluten-Free Flour Blend
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/4 teaspoon xanthan gum
  • 1 cup + 3 tablespoons organic white sugar
  • 2 large eggs
  • 1 teaspoon vanilla


  • Melt butter and chocolate either in the microwave or in a bowl over a pot of simmering water. If you melt it in the microwave, heat on high for 30 seconds at a time, stirring in between until melted. Do not overheat. Transfer to a large bowl and cool.
  • In a medium bowl, combine flour blend, baking powder, salt, and xanthan gum
  • In the bowl with the chocolate, add 1 cup of sugar, eggs, and vanilla and mix well. Stir in flour mix until blended. Cover and chill at least 1 1/2 hours or until dough is firm enough to shape.
  • Preheat oven to 300F. Prepare 2-3 cookies sheets with parchment paper or silicone baking mats.
  • Portion pieces of the dough which are slightly larger than a tablespoon. Roll into a ball and then roll in the remaining sugar. The dough gets sticky.
  • Place 2” apart on the sheets. Bake 18-20 minutes, rotating pans in the oven halfway through. Bake until crackled on top and firm to touch.
  • Place cookie sheet on wire rack and cool at least 10 minutes before removing. Using a spatula, transfer cookies to the rack. Cool cookies completely.
Servings: 25 - 30 cookies
Author: Rachel



Chef Amy Fothergill, The Family Chef, is a cooking instructor, consultant and blogger in the Bay Area. Her background includes over 25 years of cooking experience and she has a degree from Cornell University’s School of Hotel Administration. She has worked in restaurants, catering and healthcare foodservice as well as in the software business as a professional instructor and curriculum developer for a prominent Silicon Valley company. Now that she is a mother of two, she has adapted her technical cooking knowledge to teach others how to prepare healthy, easy and, most importantly, delicious food.
Currently, she teaches cooking classes privately as well as at grocery stores like Whole Foods Markets, Draeger’s Markets and New Leaf Community Markets in the San Francisco Bay Area, she has been a guest chef for the Farmers Market at the Ferry Building in San Francisco and she performs cooking demos. She is a consultant to a food manufacturer, writes a blog on family cooking, a gluten-free column for examiner.com, articles for newsletters, and is writing a gluten-free cookbook.


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  1. II just love those darn cookies.. Actually, I am not so good in cooking, but I like to cook, bake dishes like cake, pastry , cookies, etc. I must say that these cookies will taste awesome. For sure I’ll try this recipe and the recipe looks easy to make also.

  2. I love these cookies and this post too. Gluten free chocolate, that sounds amazing and everyone love to eat. For sure I’ll try this recipe at my home and it is looking yummy. I’d like to say thanks for sharing it and keep sharing such nice as well as useful posts through your blog.

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