Grandma's Chocolate Crinkle Cookies-gluten, dairy free
I have fond memories of going to my Grandma's house and baking Chocolate Crinkle Cookies with her as a child out of The Betty Crocker Cooky Book. I have made the recipe many a time myself but have since adapted my own recipe over the years to fit my dietary needs and preferences. This recipe I am sharing with you is gluten free, nut free, refined sugar free, and can easily be made dairy free, all without compromising on taste or texture!
These cookies are almost cake like in texture, they are not crumbly though, they hold together beautifully. They are my favourite allergen friendly cookie to make to share with others. I have had countless compliments on them, and I have been asked to share the recipe more than once. Everyone who has tasted them can't tell they are gluten or dairy free because they are just so moreish!
I always coat them with powdered sugar (which is not refined sugar free) just before baking otherwise they don't look quite as pretty, this of course is optional if you fully want to stay clear of refined sugars.
Without further ado...Let me show you Grandma's Chocolate Crinkle Cookies-gluten, dairy free!
Grandma's Chocolate Crinkle Cookies-gluten, dairy free!
Ingredients
3 eggs room temperature
125 grams of room temperature melted butter (or light olive oil for Dairy Free)
1 1/2 teaspoons vanilla extract
240 grams of Gluten Free Flour Blend
240 grams coconut sugar
45 grams cocoa powder
1/4 and 1/8 teaspoons salt
1 1/2 teaspoons of Gluten Free baking powder
Optional: About 1/2 cup of powdered sugar for coating
Directions
Melt butter, allow it to get to room temperature. Turn on oven to 175° C (350°F). Prepare cookie baking sheets with wax paper. Combine room temperature eggs, room temperature butter, and vanilla extract.
Combine gluten free flour, coconut sugar, cocoa powder, salt, and baking powder. Add to wet mixture. Hand mix it well. Chill in the fridge for an hour (optional, but it makes rolling the dough into balls easier)
Make golf ball size balls, roll them in powdered sugar (optional, but pretty!). Pop dough balls on baking tray, bake for 10-12 minutes.
Yields about 25 cookies.
