Gluten-free, Vegan, and soooo Delicious!!

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!