I always thought of Chocolate Crinkle Cookies as that awkward neighbor that comes to the holiday party. Like, nobody reaaaally knows them but they seem cool, but could it just be a facade?
Truth be told, I barely even think of Chocolate Crinkle Cookies when I think of the holidays. I usually think of sugar cookies, gingerbread snaps, pie, you know... all the goods. BUT, I was at my brother Tristan's the other day and we were all about to make cookies (I obviously came in clutch with the basic gluten free + vegan choco chip dough) but Kai, my brother's roommate, brought up Chocolate Crinkle Cookies.
Naturally, we Google'd the bad boys to get a good image of what they're like to refresh our memory (like you would with the awkward neighbor, ya know?) Turns out, they looked darn good. The problem is, they seemed like a lot of effort at the time so we stuck with simple Chocolate Chip Cookies. I know. Where is our festivity? We're basically the Grinch.
Anyway, my step-mom (who is a phenomenal baker, she literally sold her cookie recipe to Betty Crocker once) and I had a "experimental baking day" in the books for a while. We are really trying to master one specific item, which you'll find out about soon hopefully, but we got a little off track and overzealous with all the ingredients we had that I decided to give the Chocolate Crinkle Cookies a try.
Surprisingly, it only took about 3 tries to get them right. Not saying I'm a wizard, just saying that these where much easier to make gluten free + vegan than I thought they would be. Plus, they are SO good.
I should also share something fun I learned. When substituting butter for coconut oil in a recipe, you should add a little dash of water to balance the equation. Butter is about 16-17% water, and oil is just 100% oil. So if you had just a little bit of water to the oil, it helps to mimic the reaction of butter when baking. I kept frying the cookies a bit too much in the oven, and a dash of water and a little bit more flour seemed to do the trick!
PREP TIME: 50 minutes COOK TIME: 15 minutes TOTAL COOKIES: 24
FOR THE DOUGH
4 Flax Eggs — mix 6 1/2 tbsp water with 4 tbsp ground flax seed, let sit for 15-20 minutes.
1 3/4 cup Bob's Red Mill Almond Flour
1 cup Bob's Red Mill Tapioca Flour (for the top— set aside)
1/2 cup coconut oil
1 tsp water
2 cups coconut sugar
1 cup unsweetened cacao or cocoa powder
2 tsp vanilla extract
1/2 tsp salt
2 tsp baking powder
1. DOUGH: Prepare the flax eggs by mixing 6 and 1/2 tbsp water with 4 tbsp ground flax seeds. Set aside and don't touch for about 15-20 minutes. It will become jelly-like.
2. Melt coconut oil over low heat on the stove or in the microwave for 10 seconds. Mix 1/2 cup melted coconut oil with 1/2 tsp water, then mix with coconut sugar, cocoa powder, vanilla extract, and salt in a large mixing bowl.
3. Once the flax eggs are ready, add them to the large mixing bowl and beat at low or mix together by hand. Add the almond flour, tapioca flour, and baking powder and mix until well combined.
4. REFRIGERATE: Place the dough into the refrigerator for 2 hours or the freezer for 30 minutes. Don't skip this step! This helps the coconut oil solidify, which makes the cookie hold its shape while baking (otherwise it will fall flat and fry!)
5. BAKING: Pre-heat the oven to 350 degrees.
6 Line a baking sheet with parchment paper. Roll the dough into 1 inch balls (they will look mini but that's what you want!) then roll the dough into tapioca flour, then place on the baking sheet.
7. Bake at 350 degrees F for 15 minutes.
If you use a convention oven, bake time will likely be shorter. Keep an eye on your cookies because they can burn fast!
As always, let me know what you think! I love reading your feedback :) Instagram DM is the easiest, but you can always message me on my new message box on zzz blog!