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  • Writer's pictureMoy's Gluten Free Kitchen

Chocolate Crinkle Cookies (gluten free & vegan recipe)

Updated: Nov 1, 2019

 Chocolate Crinkle Cookies
Gluten Free Vegan Chocolate Crinkle Cookies

(This recipe makes 15 cookies about 2 ¼ diameter each)


1 cup GF flour blend

½ tsp xanthan gum (omit if it's part of your flour blend)

1/3 cup cocoa powder

2/3 tsp baking powder

1/8 tsp salt

¼ cup brown sugar

1/8 cup white

¼ cup vegetable oil (I use coconut)

1 tbsp flax meal

1/4 cup non-dairy milk (I use coconut)*

1 tsp vanilla extract

¼ tsp almond extract powdered sugar (¼ – ½ cup for rolling the cookies)

*You can add a 1/2 teaspoon instant coffee to the milk which will deepen the flavour of the chocolate


Preheat the oven to 350 degrees F.

Line a baking sheet with parchment paper

Combine the dry ingredients, except the flax meal, in a bowl and set aside

Whisk the wet ingredients including the flax meal until the sugar is dissolved

Add the flour mix, sift to remove clumps if needed, and mix until a firm but sticky dough is formed

Place the powdered sugar in a bowl or a plate. Pinch off pieces of the dough, about a tablespoon each time and using the palm of your hand roll around in the powdered sugar to form a ball.

Place each cookie unto the prepared baking sheet and flatten out to your desired thickness. Do not use wet hands, this will dissolve the sugar. You can refrigerate the dough (about 15 mins) to make it easier to work with. Or you can roll out and flatten the cookies without dusting in the powdered sugar. When you have formed all of the cookies, start with the first one and dip each side in the powdered sugar. By this time the surface of the un-dusted cookies would have dried out a bit making it easier to coat

Bake for 8 – 10 minutes until set. They will firm up as they cool. Transfer to a wire rack almost immediately. The cookies will “sweat” if left in the tray dissolving the sugar.

Store in an airtight container for up to 5 days

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