There gluten free and vegan dark chocolate crinkle cookies are thick, chewy and fudgy, and not too sweet.
I am starting to think about Christmas and all of the desserts I will be making then, and the gifts I need to buy. And the decorations I will be putting up. Anyone with me on that? I even had "Winter Wonderland" in my head today. I'm not looking forward to the snow that is sure to fall soon, though!
There are many great cookies to make at Christmastime, and these cookies will make any chocolate lover's dreams come true!
These cookies need to chill for a while, so make sure that you mix them up ahead of time!
Gluten Free/Vegan Dark Chocolate Crinkle Cookies
- 6 Tablespoons Water
- 2 Tablespoons Flaxseed Meal
- 3/4 Cup White Rice Flour
- 1/4 Cup Tapioca Starch
- 1 teaspoon Baking Powder
- 1/2 teaspoon Xanthan Gum
- 1/4 teaspoon Salt
- 1/2 Cup Dark Cocoa Powder
- 3/4 Cup Sugar
- 1/4 Cup Vegetable Oil
- 1 teaspoon Vanilla Extract
- Powdered Sugar, for rolling
- Heat the water for 30 seconds in the microwave and then add the flaxseed meal to it. Set aside for ten minutes.
- In a medium size bowl, add the white rice flour, tapioca starch, baking powder, xanthan gum, and salt. Whisk together.
- Combine the cocoa powder, sugar, and oil in the bowl of your mixer. Beat together.
- Add half of the flax-egg mixture at a time, beating after each addition. Add the vanilla and beat again until combined.
- Add in the dry ingredients, mixing just until combined.
- Put the dough in a bowl with a cover and refrigerate for a minimum of 4 hours.
- When ready to bake, preheat the oven to 350 degrees and line baking sheets with parchment paper.
- Pour about 1/2 cup powdered sugar in a small bowl.
- Scoop one Tablespoon of dough at a time and roll in powdered sugar.
- Place dough on the lined pans, flatten down if desired, and bake for 10 to 12 minutes.
Adapted from this recipe.