Name: Chocolate Crinkle Cookies
Cook time: 10 min
Total time: 10 min
Ingredients: 1 tablespoon ground flaxseed; 6 tablespoons brewed coffee or water; 1 cup measure for measure gluten-free flour blend or unbleached all purpose flour. I used King Arthur Flour Measure for Measure GF Flour; 3/4–1 cup coconut sugar, brown sugar, or granulated sugar (use more or less to taste. I used golden coconut sugar); 1/2 cup cocoa powder; 1 teaspoon baking powder; 1/4 teaspoon salt; 1/4 cup oil of choice or melted butter/coconut oil; 1 teaspoon vanilla; 1/2 cup granulated sugar, optional; 3/4–1 cup powdered sugar, to coat cookie dough (optional)

Description

These crinkle cookies have slightly crispy edges and a fudgy chocolate center. They’re like a cross between a chocolate cookie and a brownie! Vegan friendly with a gluten free option, and can be made free of refined sugar by using coconut sugar and omitting powdered sugar topping.

Ingredients

Scale

1 tablespoon ground flaxseed
6 tablespoons brewed coffee or water
1 cup measure for measure gluten-free flour blend or unbleached all purpose flour. I used King Arthur Flour Measure for Measure GF Flour
3/4–1 cup coconut sugar, brown sugar, or granulated sugar (use more or less to taste. I used golden coconut sugar)
1/2 cup cocoa powder
1 teaspoon baking powder
1/4 teaspoon salt
1/4 cup oil of choice or melted butter/coconut oil
1 teaspoon vanilla
1/2 cup granulated sugar, optional
3/4–1 cup powdered sugar, to coat cookie dough (optional)

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Instructions

Preheat oven to 350ºF. Line baking sheets with parchment paper or silicone mat.
In a small cup or bowl, mix together ground flax seeds with coffee. Let stand until flax has gelled.
In a large mixing bowl, combine flour, sugar, cocoa powder, baking powder, and salt. Mix in oil, vanilla, and gelled flax seed/coffee mixture. Dough should be thick and malleable. If dough is crumbly, add an extra 1/2-1 tablespoon coffee/water until dough holds together when pressed.
Place powdered sugar in a bowl. Scoop dough by the heaping tablespoon and roll into balls.
Coat dough balls very generously in granulated sugar, then powdered sugar and place a couple of inches apart on prepared baking sheet. The granulated sugar helps the powdered sugar stick to the dough better and keeps it from dissolving while baking. However, it’s a totally optional step.
Bake cookies for 10 minutes, remove pan from oven and let cookies cool for several minutes before transferring to a wire rack to cool completely. Makes 16-18 cookies.

Cook Time: 10 mins
Category: dessert, cookies, vegan