Who can resist one of these classic chocolate crinkle cookies? Soft, chewy chocolate cookies, coated in powdered sugar. A cookie that brings me right back to my childhood.
I have so many cookies that bring me right back to when I was little. Cookies that my mom would make every Thanksgiving and every Christmas, most of them being cookies that my grandma used to make too. Almond crescents, raspberry cheese tarts, chocolate crinkles, monkey cakes, gingerbread men and frosted sugar cookies. All traditional for my family and all treasured.
One thing I grieved when going gluten, dairy and egg free, was all of the family recipes that I wouldn’t be able to enjoy anymore. It made me so sad to not have those traditions a part of the holidays. I was so determined to make them gluten and dairy free so that I could pass those memories down to my kids.
I’ve made the crescent cookies, gingerbread men and sugar cookies all without gluten, dairy or eggs. I have to say they are pretty tasty too! It makes my heart happy knowing that I can still have something as simple as a cookie during the holidays, without feeling like I’m missing out on those traditions.
I’ve got one more for you! Chocolate crinkles cookies. One of the many cookies that my mom would always make during the holidays. A classic for sure and loved by many. Fudgy, soft chocolate cookies, coated in powdered sugar. The contrast of the black and white makes them irresistible. Aren’t they just so pretty?
If you have more baking to do this Christmas {which I’m sure many of you do}, I hope you bake up a batch of these gluten free vegan chocolate crinkle cookies. Sharing homemade cookies is a delicious way to spread some Christmas cheer!
- 1 cup Sarah’s gluten free flour blend*
- 3/4 cup almond flour
- 3/4 cup brown sugar
- 1/2 cup cocoa powder
- 1 teaspoon baking powder
- 1/2 teaspoon sea salt
- 1/3 cup grape seed oil or sunflower seed oil
- 1/4 cup pure maple syrup
- 3 tablespoons warm water
- 1 teaspoon pure vanilla extract
- 1 cup powdered sugar, for coating cookies
- Preheat oven to 350 degrees. Line baking sheets with parchment paper.
- In large bowl of stand mixer, blend together flour, almond flour, brown sugar, cocoa powder, baking powder and salt.
- Add oil, maple syrup, water and vanilla. Mix until cookie dough comes together and is well combined.
- Scoop cookie dough using cookie scoop and roll into balls. Roll dough in powdered sugar and place onto baking sheet. Slightly press down tops of cookies.
- Bake cookies 10-12 minutes. Cookies will be soft to the touch. Allow to cool on pan 5 minutes. Place cookies on cooling rack to cool completely.
I have someone who’s not able to have nuts. What I just replace the almond flour with more of your gluten free flour blend?