These holiday classic chocolate crinkle cookies taste sooo good and look stunning! They are fudgy with an irresistible brownie like texture with a crunch of a cookie. Not only are they gluten free but are also vegan! No one will ever know the difference. They are easy to bake and will quickly become your favorite Christmas cookies.
Prep time: 15 – 20 minutes
Rest time: 120 minutes (2 hours)
Bake time: 10 – 12 minutes
Total time: 2 hours 30 minutes – 3 hours
Yields: 24 – 28 cookies
INGREDIENTS:
- 1 C Metta GF flour
- ⅔ C cocoa powder, unsweetened
- 8 Tbsp or 1 stick of softened butter (vegan or vegetable shortening)
- ½ C granulated sugar (I used Zulka’s vegan sugar)
- ½ C powdered sugar (I used organic sugar so it’s vegan)
- 3 Tbsp of Just Egg @justegg (equivalent to 1 chicken egg)
- ¾ C vegan chocolate chips
- 1 tsp baking soda
- 1 tsp vanilla extract
- ⅛ tsp salt
- ¼ C granulated sugar for coating (Zulka’s sugar)
- ¼ C powdered sugar for coating (organic)
DIRECTIONS:
- Whisk Metta Gluten Free flour, cocoa powder, baking soda, and salt together in a bowl. Set it aside.
- In a bowl of a mixer with a paddle attachment, cream together butter and sugars on medium-high speed until fluffy.
- Then add Just Egg and vanilla extract. Beat them on high speed.
- Turn the mixer on low speed, then slowly add the flour mixture. Mix until well combined. Lastly, add the chocolate chips and mix.
- The dough should be similar to Play-Doh consistency. Cover the dough for at least 2 hours and chill in the refrigerator.
- After 2 hours, allow it to sit at room temperature for 15 minutes.
- Preheat the oven to 350 F and line two cookie sheets with parchment paper.
- Pour the ¼ cups of granulated and powdered sugar in two separate bowls for coating.
- Scoop the cookie dough with a cookie scooper or just use your hands to scoop the dough and roll the dough into small balls.
- Roll each ball first in granulated sugar and then in the powdered sugar.
- Place each ball a few inches apart on the baking sheet. Gently press each ball down a bit because they may not spread well enough.
- Bake them for 10-12 minutes.
- Allow them to cool on the sheet for about 5 minutes before transferring them onto a wire rack to cool for another 10 minutes. You can also enjoy a few while they are warm AND enjoy 😊
Note: This recipe was adopted from https://siftrva.com/chocolate-crinkle-cookies-2/?fbclid=IwAR2elxI66jWShB-qmcYhJ9iZvVZtTFI_jQ96JeP_r0m7XA9Nlb3pl_l7WBE
To make the cookies vegan, I only substituted vegan butter, Just Egg, and organic powdered sugar.
Have you used Metta gluten-free flour for this recipe or any other recipe?
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Any questions or concerns or ideas on how to improve our recipe and/or process, please feel free to contact us at mettagfatta@gmail.com
