Rich and delicious, these gluten free chocolate crinkle cookies are a wonderful addition to your holiday cookie tray! These chocolate treats melt in your mouth – they are a favorite holiday dessert. Enjoy these fudgy cookies with a cup of dairy free hot cocoa on a cold winter afternoon.
I asked Darryl what holiday cookies “made” Christmas for him, and he said. “Those wreath cookies that are dark green. With the corn flakes.” I was stunned by this answer. “What!? Are you kidding me?” I’m just not into green cookies, I guess.
There was no way that I was going to make his “favorite” Christmas cookie on my site, so I decided to make one that I know his mom makes every year – chocolate crinkle cookies. I know he likes these, even though I guess he likes the green wreaths more. (!)
With a few changes, I was able to make these fudgy cookies free of gluten, dairy, and eggs. I bet these will become a favorite for your family, too. If you’re looking for more things to bake, take a look at these easy gluten free Christmas cookie recipes.
Well, here they are…the best, most delicious, vegan and gluten free chocolate crinkle cookies.
- Egg Replacer – You have a couple of options here…you can use applesauce OR prune puree for the egg replacer. I wouldn’t use flax seed eggs, because I think the cookies would get gummy. The fruit keeps these a little lighter.
- Dairy Free Chocolate Chips – I like Enjoy Life or PASCHA allergy friendly chocolate chips. The melted chocolate chips in this batter keep these crinkles moist in spite of them being free of eggs, and they also add a rich, chocolatey flavor.
- Gluten Free Flour Blend – I recommend using Namaste Perfect Flour Blend or another cup for cup blend like Living Now Foods or Gluten Free 1-2-3.
- Powdered Sugar – Rolling the cookie dough in powdered sugar before baking is what creates the crackled, crinkled appearance. You may want to roll them a couple of times so that there is plenty of sugar coating the dough.
Step by Step Instructions
- Mix your cookie dough, then chill in the refrigerator for at least 30 minutes.
- Roll the dough into balls, and then roll in powdered sugar.
- Place the coated cookie balls on a cookie sheet, and bake at 350 degrees F for about 12 minutes.
- Allow to cool fully on the cookie sheet before removing.
- Make sure you chill the dough so these don’t spread out on the baking sheet. Keep the dough cool and work quickly, and these crinkle cookies will turn out perfectly every time.
- Line the cookie sheets with parchment paper so that the cookies don’t stick to the pan.
- A thick coating of powdered sugar will give these cookies the prettiest appearance.
- Be sure to allow the cookies to cool completely before trying to move them.
These cookies should last up to five days in an airtight container. Place a piece of gluten free bread in the container to help them stay moist.
These could be frozen in an airtight container or freezer bag. They should be fine in the freezer for 2-3 months.
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Gluten Free Chocolate Crinkle Cookies (Vegan, Nut Free).
Vegan and gluten free chocolate crinkle cookies – this recipe is always a big hit at holiday parties.
- 1 cup dairy free chocolate chips
- 1 ½ cups gluten free flour blend
- 1 ½ teaspoons baking powder
- ¼ teaspoon sea salt
- ¾ cup organic cane sugar
- 6 tablespoons vegan buttery spread softened
- ½ cup unsweetened applesauce
- 3 Tablespoons cocoa powder
- ¾ cup powdered sugar set aside for rolling – I used corn free confectioner’s sugar
Place the chocolate chips in a small bowl and microwave until melted. I start with 45 seconds and then stir, then microwave 15 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 sugar. Add the applesauce mix to combine. 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 30 minutes. This keeps the cookies from spreading.
Preheat oven to 350 degrees F. 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.
If you can’t use applesauce, try another fruit puree, like prunes or beets.
I have made these cookies with my own gluten free flour blend as well as Namaste Perfect Flour Blend and Now Foods Gluten Free Flour.
Store leftover cookies in an airtight container – they should stay fresh for 5 days.
You can freeze these cookies – just store in an airtight container or a freezer bag.