I asked Darryl what cookies “made” Christmas for him, and he said. “Those wreath cookies that are dark green. With the cornflakes.” I promptly threw up. Just kidding, I actually said, “What!? Are you kidding me? Gross.” Because I hate food coloring, and cookies just should not be green, I’m sorry. So, there was no way that I was going to make his “favorite” Christmas cookie for this series, so I decided to make one that I know his mom makes every year, and I know he likes it, even though I guess he likes the green wreaths more. (!)
So, here you go, Chocolate Crinkle Cookies. Made gluten free and vegan.
I LOVED these, and I wouldn’t ever guess that they were allergy friendly. You have a few options here…I used prune puree and applesauce instead of eggs, but you could do all prunes, or all applesauce. I wouldn’t use flax seed eggs, because I think they would get gummy. The fruit keeps these a little lighter. They are really chocolately and not too sweet, I love them!
- 1 cup dairy free chocolate chips
- 1½ cups gluten free flour blend
- 1½ teaspoons baking powder
- ¼ teaspoon sea salt
- ¾ cup light brown sugar
- 6 tablespoons vegan butter spread, softened
- ¼ cup unsweetened applesauce
- ¼ cup prune puree or baby food prunes (I used Earth’s Best Baby Food)
- 2 Tablespoons cocoa powder
- ½ cup powdered sugar – set aside for rolling (I used corn free confectioner’s sugar – if you used regular confectioner’s sugar, they would probably be whiter)
- Place the chocolate chips in a small bowl and microwave until melted. I start with 45 seconds and then stir, then microwave 10 seconds at a time, stirring in between, until they are smooth. Set aside to cool to room temperature.
- In a large bowl, sift together the flour, cocoa powder, baking powder, and sea salt. Pour the confectioner’s sugar into a small bowl and set aside for later.
- In a large mixing bowl, cream the buttery spread and the brown sugar. Add the applesauce and prune puree and mix. Add the cooled chocolate chips and mix again.
- Add the combined dry ingredients a little at a time and continue to mix. The paddle attachment works well for this batter, which is going to be very thick. If it seems too dry, you can add a little bit more applesauce.
- Cover the batter in the bowl and refrigerate it for at least one hour. This keeps the cookies from spreading.
- Preheat oven to 350 degrees. Using your hands, roll the refrigerated dough into balls that are about one inch in diameter. Put the balls into the confectioner’s sugar and roll around until thoroughly coated.
- Place the balls on a cookie sheet lined with parchment paper and bake for 12-15 minutes. Let cool on the sheets for five minutes and then transfer to a wire rack to cool completely.
What’s your family’s favorite Christmas cookie?