gluten free vegan chocolate crinkle cookies
RECIPE TYPE: cookies
SERVES: 24 cookies
  • 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
  1. Preheat oven to 350 degrees. Line baking sheets with parchment paper.
  2. In large bowl of stand mixer, blend together flour, almond flour, brown sugar, cocoa powder, baking powder and salt.
  3. Add oil, maple syrup, water and vanilla. Mix until cookie dough comes together and is well combined.
  4. 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.
  5. 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.
*You can also use Bob’s Red Mill gluten free 1-to-1 baking flour.
Recipe by Sarah Bakes Gluten Free at