I know what some of you may be thinking. “Gluten free? AND vegan?? ….does it taste good?”
But keep an open mind because I promise that these are good! And you don’t have to make them gluten free OR vegan, but this is to give an option to those that may have to have a GF option. Those that follow a GF diet can attest to the fact that it can be very difficult to find tasty baked goods that are still GF. But I promise it’s possible.
The original recipe for these cookies can be found on AllRecipes.com. Click here to see it.
I then modified the recipe with egg replacer and GF flour to make it a GF & Vegan recipe. These cookies were tested by my coworkers and got great reviews! Both from omnivores, vegans, gluten free-ers, and gluten eaters. Besides, they’re fudgy chocolate cookies…talk about a crowd pleaser!
GF Chocolate Crinkle Cookies
Adapted from recipe on AllRecipes.com
Makes ~3 dozen cookies
- 1 cup unsweetened cocoa powder
- 1 3/4 cup granulated sugar
- 1/2 cup canola oil
- 2 Tbsp Ener G Egg Replacer
- 1/2 cup warm water
- 2 tsp vanilla extract
- 2 cups Bob’s Red Mill GF all-purpose flour
- 1/2 tsp Xanthan gum
- 2 tsp baking powder
- 1/2 tsp salt
- 1/2 cup confectioner’s sugar (be sure it is gluten free! No wheat starch in the ingredient list)
In a medium bowl, beat together cocoa powder, sugar, and oil.
In a small ramekin, whisk together egg replacer and water. Add to sugar mixture and mix until combined. Add vanilla and beat well.
In a separate bowl, combine flour, xanthan gum, baking powder, and salt. Slowly add to wet mixture, mixing just until combined.
Cover with plastic wrap and chill for a few hours or overnight.
Preheat oven to 350 degrees and line baking sheets with parchment paper. Using a small cookie scoop, scoop about 1 tsp dough and roll into a ball. Roll each ball in confectioners’ sugar and place on baking sheet. Flatten each ball a little bit. The cookies don’t spread, but do rise. So flatten them to about the size you’d like to see in your cookie.
Bake 10-12min, immediately moving them to a cooling rack after removing from the oven.
Estimated nutrition information (per cookie): 86 Calories, 1.7g Fat, 0.6g Saturated fat, 71.8mg Sodium, 38mg Potassium, 20g Carbohydrates, 1.5g Fiber, 13.2g Sugar, 1.1g Protein
These cookies are small but very delicious. Keep them soft by placing a slice of bread in the container with the cookies. Strange, but it works!