Chocolate Crinkle Cookies (Gluten-Free & Vegan)

Name: Chocolate Crinkle Cookies (Gluten-Free & Vegan)
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 15 cookies
Ingredients: 1 tablespoon ground flax seeds; 3 tablespoons water; 3/4 cup almond butter; 3/4 cup coconut sugar; 1/3 cup cacao powder; 1/2 teaspoon baking soda; 1/2 teaspoon vanilla extract; 1/4 teaspoon salt; 1 teaspoon vinegar; 1/4 cup organic powdered sugar or ground coconut, for rolling

User Reviews

5.0

69 reviews

Excellent

Prep Time
10 mins
Cook Time
10 mins
Total Time
20 mins
Servings
15 cookies
Calories
110 kcal
Course
Dessert
Cuisine
American

Chocolate Crinkle Cookies (Gluten-Free & Vegan)

Dana Benson

Report

This Chocolate Crinkle Cookies are a quick and easy recipe, without flour! They are rich and chewy, with a brownie-like flavor.

Share:

I Made This!

51 people made this

Print

13 people printed this

Save this

41 people saved this

Ingredients

Servings

1 tablespoon ground flax seeds (or chia seeds; see note)
3 tablespoons water
3/4 cup almond butter (I use raw almond butter, to minimize the flavor)
3/4 cup coconut sugar
1/3 cup cacao powder
1/2 teaspoon baking soda
1/2 teaspoon vanilla extract
1/4 teaspoon salt
1 teaspoon vinegar (see note)
1/4 cup organic powdered sugar or ground coconut, for rolling (optional)

Add to Shopping List

Instructions

Preheat the oven to 350ºF and line a baking sheet with parchment paper. In a large bowl, stir together the ground flax seeds and water.
To the "flax egg", add in the almond butter, coconut sugar, cacao powder, baking soda, vanilla, salt, and vinegar, and stir well until a thick batter is formed. As soon as it looks mixed, stop stirring, so that the batter doesn't get oily.
Use a tablespoon to scoop the dough, then roll the ball between your hands. Dip the ball into powdered sugar or ground coconut, if you want the classic white-crackled look on the outside of your cookies.
Arrange the cookies on the prepared baking sheet at least 2 inches apart from each other. They will spread as they cook. Bake for 10 minutes at 350º, or until the tops of the cookies start to crack.
These cookies need to cool completely on the pan in order to firm up. Store them uncovered at room temperature for up to 3 days, or in an airtight container in the fridge for up to a week.

Notes

*If you don't need a vegan cookie, you can most likely swap the ground flax or chia seeds for a real egg. In this case you won't need the 3 tablespoons of water or the added vinegar, either. (The vinegar is simply there to react with the baking soda to help the cookies rise, but eggs will do that anyway.)
*To ensure your cookies are vegan, make sure you buy organic powdered sugar. Organic sugar can't be filtered through bone char, like some sugars can be.

Nutrition Information

Show Details

Calories 110kcal (6%) Carbohydrates 11g (4%) Protein 3g (6%) Fat 7g (11%) Saturated Fat 1g (5%) Sodium 93mg (4%) Potassium 126mg (4%) Fiber 2g (8%) Sugar 6g (12%) Calcium 47mg (5%) Iron 1mg (6%)