Gluten & Sugar Free Chocolate Crinkle Cookies

By Bailey1_

Ingredients

• 2 ounces unsweetened baking chocolate
• 1/4 cup butter
• 6 packets powdered stevia
• 2 eggs
• 1 cup powdered erythritol
• 3 droppers vanilla liquid stevia
• 1 teaspoon vanilla extract
• 1 cup gluten free flour blend* (See note)
• 1 teaspoon baking powder
• 1 teaspoon xanthan gum
• 1/4 teaspoon salt
• 1/2 cup sugar free powdered sugar

Details

Servings 20
Preparation time 10mins
Cooking time 25mins
Adapted from sugarfreemom.com

Preparation

Step 1

In a microwavable bowl or in a sauce pan on the stove, melt the chocolate and butter.

Once melted stir in the powdered stevia and set aside.

Preheat oven to 350 degrees.

In a stand mixer add eggs, erythritol, stevia and vanilla extract. Blend until creamed together.

In a separate bowl whisk together the flour, baking powder, xanthum and salt.

Gradually pour into the wet ingredients while blending on low speed.

Pour in the chocolate mixture until combined.

Using a small cookie scoop, pack batter into scoop.

Make 20 rounded scoops and set onto a parchment lined baking sheet, 2 inches apart.

Bake 14-15 minutes.

Once out of the oven sprinkle powdered sugar over the top of each.
Notes
*I used my own gluten free flour blend which includes 2 cups of brown rice flour, ⅔ cup potato starch, ⅓ cup tapioca starch.