Vegan chocolate crinkle cookies
These easy chocolate crinkle cookies are gluten free, egg free, dairy free, and vegan friendly!
Servings: 15 cookies
Ingredients
- 1 cup gluten free all purpose flour
- 1 cup brown sugar
- 1/2 cup cocoa powder
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 cup coconut oil (plus up to 2 tbsp extra)
- 2 tbsp unsweetened applesauce
- 2 tbsp almond milk
- 2 tsp vanilla extract
- 1/3 cup dark chocolate chips
- 1/4 cup white granulated sugar (garnish)
- 1/4 cup confectioners sugar (garnish)
Instructions
- Put the coconut oil in a small microwave safe bowl or cup and microwave it for 30 - 60 seconds until it melts.You can adjust the amount of coconut oil you use depending on how fudgy you like your crinkle cookies. If you prefer more traditional crinkle cookies that are light and crumby you should stick with 1/4 cup of coconut oil. If you prefer crinkle cookies that are more fudgy you should add up 2 tbsp of extra coconut oil. We recommend adding the extra 2 tbsp.
- Combine all of the wet ingredients in one large mixing bowl and mix well. Combine all of the dry ingredients in another bowl and mix well. Then mix the wet ingredients and dry ingredients together.
- Prepare a baking sheet by lining it with parchment paper. If your baking sheet is small then you might need two baking sheets. Lay a sheet of parchment paper or tin foil out on your working surface and pour the white granulated sugar and confectioners sugar into 2 separate piles. Keep the piles far away from each other so that they do not mix.
- Make balls of dough that are 1 inch - 1 1/2 inches in diameter. Roll each dough ball in granulated white sugar. After the dough is covered in granulated sugar, roll the dough ball in confectioners sugar then place it on the cookie sheet. You should leave at least 1 1/2 inch - 2 inches of space between the cookies.
- Cover the dough balls with a sheet of saran wrap. Put the dough balls in the freezer for 30 minutes then move them to the refrigerator. Refrigerate the dough balls for 30 minutes.If you do not have room in your freezer you can refrigerate the dough balls for 4 hours. Putting them in the freezer just speeds things up a little and reduces the total amount of chilling time required.
- When the cookies have 20 - 30 minutes left to chill you should preheat your oven to 350 degrees.
- Bake the cookies 350 for 10-12 minutes
Notes
Xanthan gum. If your gluten free all purpose flour blend does not contain xanthan gum or a similar replacement for gluten then you should add around 1/4 tsp of xanthan gum per cup of flour. Extra fudgy crinkle cookies. You should add at least 1/4 cup of coconut oil to your crinkle cookies. If you like your crinkle cookies extra fudgy you can add up to 2 tbsp of additional coconut oil to the dough. Cookies with more fat are more likely to flatten out so make sure you follow all of the steps closely and chill the dough thoroughly if you add extra coconut oil. Measuring the coconut oil. You should measure the coconut oil when it is still in solid form then melting it in the microwave before using it. Tips for measuring flour. We recommend measuring flour by spooning the flour into a measuring cup then leveling off the flour with a butter knife. This is the most consistent way to measure flour. If you dip your measuring cup into the bag of flour, it will compress the flour and you will end up with extra flour.