Gluten-Free Chocolate Crinkle Cookies
The perfect chocolate cookie is crisp on the outside and chewy and moist on the inside. Toss them in powdered sugar and these are the perfect holiday treat! This is an easy 20-minute recipe that everyone in your home will love! They're made gluten-free, egg-free, can be made dairy-free, and even sugar-free, thanks to our sponsor, purecane!
Equipment
- oven
- baking sheet
- parchment paper
- mixing bowl
- fork or whisk
Ingredients
Gluten-Free Chocolate Crinkle Cookies
- ½ cup melted vegan butter
- 2 tablespoon almond or oat milk
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
- ⅓ cup purecane sugar-free substitute or 1 full cup of regular cane sugar
- ¼ teaspoon salt
- ¼ cup cocoa powder
- ⅓ cup regular, vegan, or sugar-free chocolate chips
- 1 ¾ cup oat flour
- ¼ cup purecane powdered sugar substitute or ½ cup regular powdered sugar
Instructions
Gluten-Free Chocolate Crinkle Cookies
- Preheat the oven to 375. Line a baking sheet with parchment paper.
- In a large mixing bowl, mix the melted vegan butter, almond milk, vanilla, baking powder, ⅓ cup of purecane sugar substitute or 1 full cup of organic cane sugar, salt, and cocoa powder together until a smooth batter is formed. Add the flour and mix until a cookie dough forms. Option to fold in chocolate chips.
- Use a tablespoon to scoop the cookie dough onto the baking sheet, leaving about 1 ½ inches of distance between each cookie. Bake in the oven for 10-12 minutes or until they flattened, browned on the bottom, and lift easily off of the baking sheet.
- Allow the cookies to cool before tossing them or sprinkling them with the powdered sugar. Keep in mind that if using purecane powdered sugar substitute, you will need less of it because it is sweeter than regular sugar.
Nutrition
Serving: 1cookieCalories: 116kcalCarbohydrates: 17gProtein: 1gFat: 5g
Tried this recipe?Let us know how it was!