Chocolate Crinkle Cookies (Gluten-Free & Vegan)
User Reviews
5
Chocolate Crinkle Cookies (Gluten-Free & Vegan)
Description
These cookies use a flax or chia seed 'egg' as a vegan binder, mixed with almond butter and coconut sugar for sweetness. Cacao powder provides the chocolate flavor, complemented by baking soda and a touch of vinegar to help leaven the cookies. Vanilla and salt round out the ingredients. The dough is rolled into balls and coated in powdered sugar before baking at 350ºF. As they bake, the exterior cracks, creating the signature crinkle appearance.
The cookies emerge tender with a lightly crisped exterior and a soft, moist inside. The almond butter and coconut sugar give a mild nuttiness and moderate sweetness, distinctly different from traditional butter-based cookies. They hold together well and avoid oiliness by stirring just until combined.
These cookies are suitable for those avoiding gluten and animal products, making them a versatile treat. They store well at room temperature or refrigerated and can be adapted by swapping flax seeds with eggs if not vegan. Organic powdered sugar ensures the cookies remain vegan-friendly.
Ingredients
- 1 tablespoon flax seeds or chia seeds; see note, ground
- 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 powdered sugar optional, organic, or ground coconut; for rolling
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
- Substitute real eggs for the flax or chia seed mixture if not requiring a vegan recipe; omit vinegar and adjust liquid accordingly.
- Organic powdered sugar is recommended to ensure the final cookies are vegan since some sugars use bone char in processing.
Nutrition Information
Show DetailsNutrition Facts
Serving: 15cookies
Amount Per Serving
Calories 110 kcal
% Daily Value*
| Calories | 110kcal | 6% |
| Carbohydrates | 11g | 4% |
| Protein | 3g | 6% |
| Fat | 7g | 11% |
| Saturated Fat | 1g | 5% |
| Sodium | 93mg | 4% |
| Potassium | 126mg | 3% |
| Fiber | 2g | 8% |
| Sugar | 6g | 12% |
| Calcium | 47mg | 5% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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