Chocolate Crinkle Cookies

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These cookies are great for both gluten-free and regular eaters. They are my favourite Christmas cookies to make because the recipe makes a large batch and they freeze well.

Mix wet ingredients together:

1/2 cup vegetable oil
4 oz. baker’s chocolate (4 melted squares)
2 cups sugar
2 tsp. vanilla
4 eggs (add one at a time)

Mix dry ingredients together:
2/3 cup arrowroot or tapioca starch (or a combination)
2/3 cup amaranth flour
1/3 cup sorghum flour
1/3 cup rice flour
2 tsp. baking powder
1/2 tsp. salt

Mix everything together, cover and chill for 3 hours (or leave in fridge overnight).

Use a teaspoon to scoop dough and roll into balls. Roll the balls in icing sugar (1/2 cup of icing sugar in a bowl is enough). Place on a cookie sheet and bake for 12 minutes at 350 degrees.

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