Melt in your mouth gluten free chocolate crinkle cookies are a wonderful addition to your holiday cookie tray! These chocolate treats are rich and delicious.
I asked Darryl what cookies “made” Christmas for him, and he said. “Those wreath cookies that are dark green. With the cornflakes.” 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 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, vegan and gluten free chocolate crinkle cookies.
Aren’t these pretty with the little dusting of powdered sugar on top? Like a fresh snowfall.
You will LOVE these gluten free chocolate crinkle cookies, and you wouldn’t ever guess that they were allergy friendly. You have a couple of options here…you can use applesauce OR prune puree for the egg replacers. I wouldn’t use flax seed eggs, because I think they would get gummy. The fruit keeps these a little lighter.
They are really chocolatey and truly melt in your mouth. They are sweet with a rich fudgy texture. Your cookie party won’t be complete without this recipe!
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.
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Gluten Free Chocolate Crinkle Cookies - Vegan.
Vegan and gluten free chocolate crinkle cookies - everyone's favorite holiday cookie!
- 1 cup dairy free chocolate chips
- 1 1/2 cups gluten free flour blend
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon sea salt
- 3/4 cup organic cane sugar
- 6 tablespoons vegan butter spread softened
- 1/2 cup unsweetened applesauce
- 3 Tablespoons cocoa powder
- 3/4 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 brown 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. 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.
I have made these cookies with King Arthur Multi Purpose Flour Blend as well as Bob's Red Mill 1-to-1 Gluten Free Flour Blend.
These gluten free chocolate crinkle cookies are:
- rich and chocolatey
- free of the top 8 allergens
- great for gift giving
What’s your family’s favorite Christmas cookie?
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