Ingredients
Scale
- 1 1/4 cups gluten-free 1:1 flour blend
- 1/4 cup cocoa powder
- 1 tsp baking powder
- 1/4 tsp salt
- 1 Tbsp cornstarch
- 1/2 cup dairy-free butter
- 3/4 cup granulated sugar
- 2 large eggs (or 6 Tbsp aquafaba for vegan)
- 1 tsp vanilla extract
- 1 tsp espresso powder
- Powdered sugar for rolling
Instructions
- Whisk together the gluten-free flour, cocoa powder, baking powder, salt, and cornstarch in a bowl.
- Cream the dairy-free butter and granulated sugar until light in a mixer.
- Beat in the eggs (or aquafaba), vanilla, and espresso powder.
- Mix the wet ingredients into the dry until a sticky, fudgy dough forms.
- Chill the dough for at least 1 hour (or overnight) to firm up.
- Preheat the oven to 350°F (175°C).
- Scoop 1 Tbsp of dough, roll it into a ball, and coat with powdered sugar.
- Place on a baking sheet and bake for 10-12 minutes until edges are set but centers are slightly underbaked.
- Cool for 5 minutes on the baking sheet, then transfer to a rack to finish cooling.
Notes
Chilling the dough enhances flavor and encourages the signature crackle. Store cookies in an airtight container for up to 4 days or freeze for longer storage.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Gluten-Free, Dairy-Free