Gluten-Free Chocolate Crinkle Cookie

In a medium bowl, combine the millet flour, sweet rice flour, potato and tapioca starches, xanthan gum, baking powder and salt and mix well. Set aside.

In the bowl of a stand mixer, combine granulated sugar and cocoa powder and mix to combine. Slowly add in the coconut oil and, once all combined, turn to medium and mix well. Add in the eggs one at a time, mixing well after each addition. Add in the vanilla and mix again.

Slowly add in the flour mixture and mix on low until just combined. Transfer to a bowl, wrap tightly with plastic wrap and chill for at least 2 hours, or up to overnight.

When ready to bake, preheat oven to 350ºF. Prepare baking sheets with parchment or silicone bake mats.

Using a cookie scoop, scoop out about a 1” ball of dough and roll gently in hands to form a smooth ball. Roll in powdered sugar until well coated. Place on cookie sheets about 2” apart.

Bake for 10-13 minutes. Remove from oven and slightly smash the tops with a spatula. Let cool 5 minutes then transfer to wire rack to cool completely. Repeat with the rest of the batter.

These keep at room temperature in an airtight container up to a week or two, and also keep well in a freezer in an airtight container or resealable baggie.

Recipe adapted from Simply Recipes.