Gluten-Free Vegan Chocolate Crinkle Cookies
You'll want to make a double batch of these Gluten-Free Vegan Chocolate Crinkle Cookies - one for you, and one to share! These paleo-friendly cookies are perfect for the holidays and come together quickly.
Servings 12 cookies
Equipment
Ingredients
- 3 tablespoons (37g) coconut oil softened with a texture similar to softened butter
- 3 tablespoons (48g) creamy cashew butter or nut butter of choice
- ½ cup coconut sugar
- 1 ½ flax eggs 1.5 tablespoon flax meal + 4 tablespoons water, whisk and let set for 10 minutes. Use 1 egg + 1 yolk if they don't need to be vegan
- 1 ½ teaspoons vanilla extract
- 1 ½ cups (148g) blanched almond flour
- ¼ cup cacao powder
- ¾ teaspoon baking soda
- ½ teaspoon sea salt
- ½ cup vegan chocolate chips
- ⅓ cup raw turbinado sugar or coconut sugar to roll the cookies in - you can also use organic powdered sugar for a more traditional look
Instructions
- In a large bowl, stir together the coconut oil, nut butter, and coconut sugar until fully combined, about 1 minute.3 tablespoons (37g) coconut oil, 3 tablespoons (48g) creamy cashew butter, ½ cup coconut sugar
- Beat in the flax eggs, then stir in the vanilla extract.1 ½ flax eggs, 1 ½ teaspoons vanilla extract
- In a separate bowl, whisk together the blanched almond flour, cacao powder, baking soda, and salt. Add the dry ingredients to the wet ingredients and stir together until completely combined. Stir in the chocolate chips..1 ½ cups (148g) blanched almond flour, ¼ cup cacao powder, ¾ teaspoon baking soda, ½ teaspoon sea salt, ½ cup vegan chocolate chips
- Place dough in the refrigerator for at least 30 minutes before forming balls to make it easier to work with - you can leave the dough in the fridge, covered, for up to 48 hours.
- When you’re ready to bake, preheat oven to 350°F.
- Place the turbinado sugar in a small bowl to roll the cookies in.⅓ cup raw turbinado sugar or coconut sugar
- Use a small cookie scoop (mine fits 1.5 tablespoons of dough) to make cookie dough balls, roll into a ball with your hands, and then roll each dough ball in the sugar mixture. Place the cookies 2 inches apart onto a parchment-lined cookie sheet. Press down lightly with your palm.
- Bake for about 10 minutes in the preheated oven, or until they’ve puffed and cracked. Let cool completely on the cookie sheet.
- Store in an airtight container for up to 4 days.
Notes
How to store & freeze
- Room temperature: Store in an airtight container for 3–4 days.
- Refrigerator: Keeps well in an airtight container for 1 week.
- Freezer: Freeze baked cookies up to 3 months, or freeze the dough balls and bake fresh as needed.
