Chocolate Cocoa Crinkle Cookies - they're gluten and dairy free!
They say you eat with your eyes, and in this case you certainly do. I am so excited to introduce my gluten free dairy free Cocoa Crinkle Cookies! Not only are they one of the most beautiful cookies I've seen, but they are super easy easy to make! I promise. I've made a few iterations over time but always seem to come back to using flaxseed meal (and gluten free flour). What does flaxseed meal do? It makes the texture of these cookies super fluffy, light and lustrous. In other words, absolutely delicious.
Who doesn't love cookies! They are small, sweet little bites of indulgent perfection and when I first came across crinkle cookies, I was blown away. And then it was such a lovely surprise to find out how easy they are to make, and more importantly, bake! I was a little nervous to make the "crinkle" but it's as simple as rolling your dough in white sugar, then icing sugar. It's such a unique method that results in such a stunning effect.
Here are some tips so you can make these gorgeous Chocolate Cocoa Crinkle Cookies:
These cookies are gluten free, so make sure you choose a high quality gluten free flour, and make sure that you flaxseed meal is 100% gluten free. Check the labels to ensure these are both gluten free.
Do not use alternative gluten free flours, like almond flour or coconut flour as the cookies won't have the same texture or flavour. I use this gluten free flour as the texture is very fine.
These cookies are dairy free, so make sure the cocoa powder you use is dairy free. Check the label, always.
Make sure you also get unsweetened cocoa powder as this recipe does not need any more sweetening.
The dough needs to set in the fridge, so make the mixture in the morning, roll it up in cling film and store in the fridge. By lunch time, you can roll the dough and pop the cookies in the oven for 10 minutes to bake. So quick.
You can swap the canola oil out for any vegetable oil, but I have found canola tastes the nicest so I would stick with canola oil.
To make sure your cookies are consistent in size, use a cookie small scoop or a spoon. I use the small cookie scoop in this set. These cookie scoops are life changing and can also be used for ice cream, muffins, cupcakes and meatballs. It's been one of the best purchases I have ever made!
Before you take the dough out of the fridge, line your baking tray with baking paper, and get your sugars measured out into two bowls.
When you take the dough out of the fridge, roll all the balls first and place them on a spare piece of parchment paper. The dough will yield 12 cookies. Wash your hands and then roll them in the two sugars. If you roll the dough into the cookie ball, then cover in the sugars, and repeat 12 times, it gets really messy. It's a lot better to roll all of the cookie balls first, then roll them in sugar.
You can store these cookies in the fridge for up to 5 days, but I highly doubt they'll last that long in your fridge. I like them chilled, but you can also store them in an airtight container in your pantry for up to 5 days.
Gluten Free Dairy Free Chocolate Cocoa Crinkle Cookies
Servings
12
Prep Time
255 minutes
Cook Time
10 minutes
They say you eat with your eyes, and in this case you certainly do.
I am so excited to introduce my gluten free dairy free Cocoa Crinkle Cookies! Not only are they one of the most beautiful cookies I've seen, but they are super easy easy to make! I promise.
I've made a few iterations over time but always seem to come back to using flaxseed meal (and gluten free flour). What does flaxseed meal do? It makes the texture of these cookies super fluffy, light and lustrous. In other words, absolutely delicious.
Ps. The prep time is long but 4 hours is taken up by chilling the dough in the fridge. The prep time without this is 15 minutes. And the cook time is 10 minutes.
Ingredients
2 tbsp flaxseed meal
1/2 cup warm water
1 cup self-raising gluten free flour
3/4 cup unsweetened cocoa powder (sweetened is also fine but you're cooking generally will be more sweet)
1/4 cup white sugar, plus extra cup for rolling the cookies
1/4 cup brown sugar
1/2 tsp baking soda
1 tsp baking powder
Pinch flaky sea salt
1 tbsp vanilla extract
1/3 cup canola oil
3/4 cup icing sugar (also known as powdered sugar and confectioner's sugar)
Directions
In a large bowl, whisk flaxseed meal with the warm water. Cover and set aside for at least 5 minutes.
In another large bowl, whisk together the flour, cocoa powder, 1/4 cup white sugar, brown sugar, baking soda, baking powder and sea salt.
Add vanilla extract and canola oil to the flaxseed mixture. Whisk gently with a fork to combine. Don't worry too much if all of the oil isn't whisking through.
Add the dry mixture a 1/4 at a time to the wet flaxseed mixture. Make sure the wet and dry components have fully combined, before adding more dry mixture to the wet mixture. The dough will thicken and get a bit firm.
Wrap the dough in cling film completely and set aside in the fridge for 4 hours, or overnight.
When you are ready to bake the cookies, line a baking tray with baking paper and preheat oven to 180C. Prepare your sugars by putting 1 cup white sugar into one medium bowl and 3/4 icing sugar in another medium bowl.
Lay out another sheet of baking paper onto a flat surface. Using your small cookie scoop or spoon, roll out 12 cookie dough balls and place them on the said baking paper.
Roll each ball in the white sugar and set aside on the baking paper.
Finally, roll each ball in the icing sugar and make sure they are coated really well. This will create the "crinkle" cracks in the cookies. So cover the cookies liberally! Place each cookie onto your lined baking tray, and throw out the remaining sheet of baking paper in the recycle bin.
Bake the cookies for 10 minutes and set aside to cool for 10 minutes. You will see the beautiful cracks appear in the cookies. It's quite incredible! Transfer the cookies onto a wire cooling rack. Enjoy warm or store in the fridge in an airtight container for up to 5 days.
An extra note:
Here are some tips so you can make these gorgeous Chocolate Cocoa Crinkle Cookies:
These cookies are gluten free, so make sure you choose a high quality gluten free flour, and make sure that you flaxseed meal is 100% gluten free. Check the labels to ensure these are both gluten free.
Do not use alternative gluten free flours, like almond flour or coconut flour as the cookies won't have the same texture or flavour. I use this self-raising gluten free flour as the texture is very fine.
These cookies are dairy free, so make sure the cocoa powder you use is dairy free. Check the label, always.
Make sure you also get unsweetened cocoa powder as this recipe does not need any more sweetening.
The dough needs to set in the fridge, so make the mixture in the morning, roll it up in cling film and store in the fridge. By lunch time, you can roll the dough and pop the cookies in the oven for 10 minutes to bake. So quick.
You can swap the canola oil out for any vegetable oil, but I have found canola tastes the nicest so I would stick with canola oil.
To make sure your cookies are consistent in size, use a cookie small scoop or a spoon. I use the small cookie scoop in this set. These cookie scoops are life changing and can also be used for ice cream, muffins, cupcakes and meatballs. It's been one of the best purchases I have ever made!
Before you take the dough out of the fridge, line your baking tray with baking paper, and get your sugars measured out into two bowls.
When you take the dough out of the fridge, roll all the balls first and place them on a spare piece of parchment paper. The dough will yield 12 cookies. Wash your hands and then roll them in the two sugars. If you roll the dough into the cookie ball, then cover in the sugars, and repeat 12 times, it gets really messy. It's a lot better to roll all of the cookie balls first, then roll them in sugar.
You can store these cookies in the fridge for up to 5 days, but I highly doubt they'll last that long in your fridge. I like them chilled, but you can also store them in an airtight container in your pantry for up to 5 days.
