A healthy vegan and gluten-free take on the chocolate crinkle cookies. These brownie-like powdered cookies are the perfect combination of fudge-y and sweet! They’re dairy-free and oil-free as well. Each bite is soft and chewy on the inside, with a crunchy sugary texture.

About The Recipe

• 8 pantry ingredients

• 10 minutes to bake

• Oil-Free | Gluten-Free

• Vegan | Plant-based

• Great for Christmas | Holidays

What Are Crinkle Cookies?

Chocolate crinkle cookies are a combination of fudge-y brownie and a chocolate cookie. They’re chewy gooey insides, with a slightly crunchy bite. They make a great Holiday dessert to serve as Christmas cookies. Enjoy it warm with a glass of milk for a cozy treat. This vegan and gluten-free version is also made oil-free, with 8 staple ingredients, and 5 easy steps.

Ingredients You Need

With only 8 pantry ingredients, you can easily make these healthy vegan and gluten-free crinkle cookies at home to enjoy!

• Chia seeds: Make ground chia seeds at home.

• Water: Mixed with the ground chia seeds to replace eggs in baking.

• Gluten-Free flour: Use blanched almond flour, or homemade oat flour.

• Caster sugar: Blended granulated sugar. Helps creating a finer texture.

• Cocoa powder: Sifted.

• Baking powder

• Salt: Adjust to taste.

• Icing sugar: To coat the cookies.

Step-by-Step Tutorial

This easy chocolate crinkle cookies recipe is ready in 5 simple steps.

Step 1: Preheat the oven to 300 F | 150 C. Line a baking sheet with parchment paper.

Step 2: Make the chia eggs by whisking the ground chia seeds with the water in a small bowl. Let it sit for 5 minutes until thickened.

Note: you can make your ground chia seeds by blending/processing chia seeds in a blender/food processor.

Step 3: Mix the remaining ingredients in a large bowl – except for the icing sugar.

Note: you can make caster sugar by blending granulated sugar until it is finely ground. This allows the sugar to be absorbed better when baking.

Add in the chia eggs and mix again using your hands.

Fold and knead the dough – covering both sides. Repeat until the dough is fully combined and rolled into a large ball.

Note: it may look too dry, or that it needs a liquid to get combined. Keep on folding & kneading, and tossing everything, and you won’t need any other liquids.

Step 4: Break it apart into 15 small chunks. Roll each into a small ball and throw in a bowl of icing sugar. Toss around on all sides to coat well. Then press down the centre on each ball to flatten into cookie-shapes.

Step 5: Bake for 10 minutes on the top rack. Remove and let cool for another 10 minutes before serving.

Watch The Video

Here’s a quick video showing the step-by-step instructions to making these vegan and gluten-free chocolate crinkle cookies.

Expert Tips

1. Weigh your ingredients on a kitchen scale. It’s especially important for all baking recipes. This ensures the proper measurement of ingredients like flour and sugar to successfully bake the cookies.
   
   
2. Sift the ingredients. For an accurate measuring of the ingredients, make sure to sift the flour, sugar, and cocoa powder before weighing.
   
   
3. Don’t be afraid to use your hands when kneading. This helps incorporate the ingredients into the dough.

Chocolate Crinkles Recipe

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Vegan Chocolate Crinkle Cookies

Recipe by Waseem HijaziCourse: DessertCuisine: Vegan, Gluten-FreeDifficulty: Easy

Servings

15

cookies

Prep time

10

minutes

Baking time

10

minutes

Cooling Time

10

minutes

A healthy vegan and gluten-free take on the chocolate crinkle cookies. These brownie-like powdered cookies are the perfect combination of fudge-y and sweet! They’re dairy-free and oil-free as well. Each bite is soft and chewy on the inside, with a crunchy sugary texture.

Equipment:
– Baking sheet
– Food processor / High-speed blender
– Kitchen scale

Ingredients

• 2 tbsp ground chia seeds – See Notes (1)

• 6 tbsp water – Room temperature

• 2 cups (265g) blanched almond flour – See Notes (2)

• 1 cup (200g) caster sugar – See Notes (3)

• 4 tbsp cocoa powder, sifted

• 1 tsp baking powder

• Pinch of salt

• 4 tbsp icing sugar/powder sugar

Directions

• Preheat the oven to 300 F | 150 C. Line a baking sheet with parchment paper.
• Make the chia eggs by whisking the ground chia seeds with the water in a small bowl. Let it sit for 5 minutes until thickened.
• Mix the remaining ingredients in a large bowl – except for the icing sugar. Add the chia eggs and mix again using your hands. Fold and knead the dough, continuously covering both sides. Repeat until the dough is fully combined and rolled into one large ball – See Notes (4)
• Break apart a small chunk and roll into a ball. Toss in a bowl of icing sugar to fully coat. Place on the baking sheet and press down the centre of each ball to flatten down.
• Bake for 10 minutes on top rack. Remove and let cool for another 10 minutes.

Notes

• (1) Ground chia seeds:
  
  Blend/process the chia seeds in a blender/food processor until finely ground. Store any extras in a ziplock bag to use later.
• (2) Gluten-Free Flour Options:
  
  You can use oat flour instead of blanched almond flour in this recipe. The almonds add a finer texture – often used in Amaretti Cookies.
• (3) Make your own caster sugar at home:
  
  Blend/process granulated sugar in a blender/food processor until finely ground. This helps the sugar get absorbed better while baking.
• (4) It’s not too dry…
  
  It may feel like you need to add some liquid/water to the dough to knead it, but you don’t. By repeating the kneading and covering while folding process, you won’t need to add any sort of liquid – besides the water to the chia eggs. Trust the process!

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