Vegan Gluten-Free Chocolate Crinkle Cookies
These Vegan Gluten-Free Chocolate Crinkle Cookies are super chocolatey, simple to make and have a crisp edge with a chewy interior! And this cookie dough requires no chill time!
Servings: 16 Cookies
Calories: 206kcal
Cost: $6
Equipment
- 1 Hand Mixer or Stand Mixer with paddle attachment
- 3 Various Sized Bowls
- 1 Rubber Spatula
- 1 3 Tablespoon Cookie Scoop
- 2 Baking Sheets
- Parchment Paper
- Measuring Cups and Spoons
Ingredients
- 8 tablespoon Non-Dairy Butter, room temperature
- 1 Cup Brown Sugar
- ¼ Cup Non-Dairy Milk
- 1 teaspoon Vanilla Extract
- 1 ¼ Cup King Arthur Gluten-Free Measure for Measure Flour see note
- 10 tablespoon Natural Cocoa Powder, sifted see note
- ¾ teaspoon Baking Soda
- ¼ teaspoon Kosher Salt
- ½ Cup Semi-Sweet Chocolate Chips
For Rolling the Cookies
- ⅓ Cup Granulated Sugar
- ½ Cup Powdered Sugar
Instructions
- Preheat oven to 350* F. Line a two baking sheets with parchment paper.
- In a large bowl using a hand mixer, or in the bowl of a stand mixer fitted with the paddle attachment, cream the non-dairy butter and sugar until well combined and fluffy. Then, add the non-dairy milk and vanilla and mix on low until combined.8 tablespoon Non-Dairy Butter, room temperature, 1 Cup Brown Sugar, ¼ Cup Non-Dairy Milk, 1 teaspoon Vanilla Extract
- Next, add the cocoa powder, King Arthur Gluten-Free Measure for Measure Flour, baking soda, and salt. Stir on low until just combined, then add the chocolate chips and stir to distribute.1 ¼ Cup King Arthur Gluten-Free Measure for Measure Flour, 10 tablespoon Natural Cocoa Powder, sifted, ¾ teaspoon Baking Soda, ¼ teaspoon Kosher Salt, ½ Cup Semi-Sweet Chocolate Chips
- Add the granulated sugar and powdered sugar for rolling the cookies into their own medium bowls.⅓ Cup Granulated Sugar, ½ Cup Powdered Sugar
- Use a 3-tablespoon cookie scoop to scoop a cookie dough ball into the bowl of granulated sugar. Toss to completely coat the cookie dough in granulated sugar, then transfer the dough ball to the powdered sugar and toss to completely coat in the powdered sugar. See note!
- Place the cookie dough ball onto a lined baking sheet and repeat with the remaining cookie dough. Be sure to leave at least 2 ½ inches of space between each cookie.
- Bake the cookies 1 tray at a time on the middle rack of a 350* F oven for 12-14 minutes. The edges should feel set and the tops should look crinkly.
Notes
the only gluten-free flour blend I recommend for this recipe is King-Arthur Gluten Free Measure for Measure Flour.
Do not substitute Dutch-processsed cocoa powder!
Rolling the cookie dough in granulated sugar first, helps the powdered sugar stay white for a nicely contrasting crackle!
Nutrition
Serving: 1Cookie | Calories: 206kcal | Carbohydrates: 33g | Protein: 2g | Fat: 9g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 0.3mg | Sodium: 140mg | Potassium: 105mg | Fiber: 3g | Sugar: 24g | Vitamin A: 17IU | Vitamin C: 0.3mg | Calcium: 31mg | Iron: 1mg