Sarah Bakes Gluten Free

  • HOME
  • RECIPES
    • breads
    • breakfast
    • brownies & bars
    • cookies
    • cupcakes & cakes
    • desserts
    • frozen treats
    • giveaways
    • holiday sweets
    • muffins & scones
    • pies & tarts
    • recipe roundups
    • smoothies & drinks
    • snacks & appetizers
  • FLOUR BLEND
  • ABOUT
    • meet sarah
    • privacy policy
  • CONTACT
    • let’s work together!

gluten free vegan chocolate crinkles

November 3, 2012 by Sarah 4 Comments

I’ve been on this kick of making my gluten free treats dairy free and egg free.  Vegan all the way!  I know that my body disagrees with both dairy and eggs.  I’ve had two food allergy tests done to prove it.  I was really good for over a year, then brought them back in to see how my body would do.  I didn’t notice too much a difference with the eggs.  The dairy…that’s another story.  Dairy just does not agree with my tummy.  At all.  No cheese, no butter, no ice cream.  Seriously depressing.

Well, I am not about to let eggs and dairy get this baker down!  I’ve made some delicious vegan treats that even those carnivores will love.  These gluten free vegan chocolate crinkles taste just like the ones I remember eating in my mom’s kitchen as a kid.  They were one of my favorite cookies!  Soft, chocolatey and coated with delicate powdered sugar.  In my recipe, I’ve replaced the eggs with pumpkin puree (who knew?) and it works beautifully.  The intense chocolate masks the pumpkin…pretty tricky.  The coconut oil once again worked it’s magic replacing the butter.  Vegan or not, these insane cookies are what you’re missing in your life!

gluten free vegan chocolate crinkles

makes 2 dozen cookies

  • 1 1/3 cup Sarah’s gluten free flour blend
  • 1/3 cup cocoa powder
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1 1/3 cups dairy free chocolate chips
  • 1/3 cup coconut oil
  • 1/2 cup pumpkin puree
  • 2/3 cup sugar
  • 2 teaspoons vanilla
  • 2 teaspoons instant coffee or espresso powder (optional)
  • 1 cup powdered sugar for coating

In medium bowl, sift together flour, cocoa powder, baking powder and salt.  Set aside.  In large microwave-safe bowl, add chocolate chips and coconut oil.  Microwave on high for 30 seconds.  Stir and melt for another 20 seconds, as needed.  Mix in the pumpkin puree, sugar, vanilla, and instant coffee.  Stir in the flour mixture.  Cover and refrigerate cookie dough for 1-2 hours.

Preheat oven to 350 degrees.  Line
large baking sheet with parchment paper.  Roll cookie dough into tablespoon-size balls.  Roll in powdered sugar, coating with a thick layer (some will soak into the cookies).  Place on parchment paper.  Bake cookies for 10-12 minutes.  Allow cookies to cool for 2 minutes on
baking sheet then finish cooling on cooling rack.  Store in air-tight
container.  Best served the same day.

Filed Under: cookies Tagged With: chocolate, cookies, dairy free, desserts, gluten free, vegan

let's stay connected!

subscribe and receive our weekly newsletter!

Please wait...

Thank you for sign up!

« gluten free, dairy free chocolate chip cookies
apple quinoa breakfast bake and edison grainery giveaway »

Comments

  1. Anonymous says

    February 15, 2014 at 3:15 pm

    So excited to try these! One question, can applesauce be used in place of the pumpkin puree? Would it have the same effect?
    Thanks, Melissa
    P.S. GF Vegan Vanilla Cupcakes, DELICIOUS! Made them for the family for Valentine's Day!

    Reply
  2. Seasons says

    July 7, 2014 at 3:54 pm

    Hi! In your ingredient list, it says baking powder, but in the instructions, you say baking soda. Which one? Thanks! Making this now, so I guess I will guess baking powder.

    Reply
  3. Seasons says

    July 9, 2014 at 8:12 pm

    I made these with King Arthur gluten free flour, since I had it on hand. I made 48 cookies with my small cookie scoop. These are DIVINE! I did use baking powder, and also, King Arthur's Double Dutch Dark cocoa. I exclusively love and use this cocoa only, and it makes so much difference in any recipe calling for cocoa. The only change i would make is to not roll these in powdered sugar. The powdered sugar on my cookies turned yellow, I think from the pumpkin in the recipe. Anyway, these cookies are like little soft bites of brownie heaven! Thanks! Will be making them a lot!

    Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

HELLO THERE!

I'm Sarah, the baker and blogger here at Sarah Bakes Gluten Free. Creating gluten, dairy and egg free recipes, that are approachable and delicious. So glad you are here to bake with me! read more...

  • Email
  • Facebook
  • Instagram
  • Pinterest
  • Twitter

let's stay connected!

subscribe and receive our weekly newsletter!

Please wait...

Thank you for sign up!

Follow on Instagram

Copyright © 2025 · Tasteful theme by Restored 316

Copyright © 2025 · Tasteful Theme on Genesis Framework · WordPress · Log in