Chocolate Sunbutter Crinkle Cookies (Gluten Free, Vegan).
These chocolate sunbutter crinkle cookies are so delicious! This is the perfect gluten free and nut free holiday cookie recipe.
Ingredients
- 1 Tablespoon golden ground flax seed
- 3 Tablespoons water
- ¾ cup creamy sunbutter
- ¾ cup organic cane sugar
- ⅓ cup unsweetened cocoa powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
For rolling:
- ⅓ cup organic cane sugar
Instructions
- Preheat the oven to 350 degrees F. Line a cookie sheet with parchment paper.
- Place the ground flax seed and the water in a small cup and let it sit for about five minutes, until it forms a gel.
- Place the creamy sunbutter and ¾ cup sugar in a bowl and stir with a spoon. Add the flax egg replacer, cocoa powder, baking soda, and salt, and stir well. The dough will be quite thick.
- Place the ⅓ cup sugar in a bowl. Roll the dough into one inch balls, and roll each ball in the sugar to coat.
- Place the cookie dough balls on the cookie sheet. Bake at 350 degrees F for 10-12 minutes.
- Allow to cool on the cookie sheet, then enjoy!
Notes
Nutrition facts are for one cookie.
Store leftover cookies in an airtight container. They should stay fresh for about 5 days.
Nutrition
Calories: 129kcalCarbohydrates: 18gProtein: 3gFat: 6gSaturated Fat: 1gSodium: 72mgPotassium: 40mgFiber: 1gSugar: 14gVitamin A: 6IUVitamin C: 1mgCalcium: 18mgIron: 1mg
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