Friends, these chocolate crinkle cookies are a must for holiday baking! They’re super chocolaty, optionally minty, and have a signature crackly crust. What’s a crinkle cookie without a crackly crust?!
Oh wait, it gets better. Did we mention they’re chewy and fudgy with fluffy centers?! It’s magic!
Your guests will be going back for seconds (or thirds), never knowing they’re gluten-free and vegan! It really is magic. Let’s bake, friends!
How to make gluten-free chocolate crinkle cookies
These vegan and gluten-free chocolate crinkle cookies are easy to make and require just 20 minutes start to finish.
Simply combine oil and sugar, then stir in flax seed for binding, cocoa powder for rich chocolate flavor, our Gluten-Free Flour Blend so the whole crowd can enjoy, then dairy-free milk, optional vanilla or peppermint extract, baking powder, and salt.
And the best news: No chilling required! Simply scoop, roll, dunk in powdered sugar, and bake!
The oven is where the magic really happens. Look at those cracks!
Let cool slightly, if you can, and then enjoy. We promise these won’t disappoint!
We hope you LOVE these chocolate crinkle cookies! They’re:
Undetectably vegan & gluten-free
& SO delicious!
They’re a must for the holiday cookie rotation! Pair with a mug of hot cocoa, grab your coziest PJs, and you’re ready for holiday decorating. Share with friends or neighbors for extra brownie points (sharing is caring).
More holiday treats
If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag a photo @minimalistbaker on Instagram. Cheers, friends!
Servings 18 (cookies)
- 1/2 cup powdered sugar (organic for vegan-friendly)
- 3/4 cup cane sugar (organic for vegan-friendly)
- 1/4 cup avocado oil (or melted coconut oil)
- 1/4 cup unsweetened plain dairy-free milk (we used almond)
- 1 Tbsp flaxseed meal
- 1/4 tsp vanilla extract or peppermint extract (optional)
- 1 cup Minimalist Baker Gluten-Free Flour Blend*
- 2/3 cup cocoa powder (or cacao powder)
- 1 tsp baking powder
- 1/4 tsp sea salt
Preheat oven to 350 degrees F (176 C) and line two baking sheets with parchment paper. Place the powdered sugar in a small bowl and set aside.
To a separate medium sized mixing bowl add cane sugar and avocado oil (or melted coconut oil) and whisk well. Next add dairy-free milk, flaxseed meal, and optional vanilla or peppermint extract. Whisk well to combine. Add gluten-free flour blend, cocoa powder, baking powder, and salt. Use a rubber spatula to fold the dry ingredients into the wet. The dough will be soft yet cohesive.
Scoop out a heaping tablespoon of dough (it will be sticky — use powdered sugar to coat your hands if too sticky) and roll it into a ball. Roll the ball in the powdered sugar, thoroughly coating its entire surface. Place the dough ball onto the baking sheet. Repeat with the remaining cookie dough until all the dough is used up. Arrange all the rolled and coated cookie dough balls 2 inches apart on the baking sheets.
Bake for 11-13 minutes. When cooked, the outsides will appear cracked and the insides will be soft. Let cool on the baking sheet for 5 minutes before transferring to a cooling rack to cool fully.
Store completely cooled cookies in an airtight container at room temperature for 3-5 days.
*Adapted from Nora Cooks’ Vegan Chocolate Crinkle Cookies.
*Nutrition information is a rough estimate calculated with avocado oil.
Serving: 1 cookie Calories: 113 Carbohydrates: 20.9 g Protein: 1.2 g Fat: 3.8 g Saturated Fat: 0.6 g Polyunsaturated Fat: 0.6 g Monounsaturated Fat: 2.4 g Trans Fat: 0 g Cholesterol: 0 mg Sodium: 63 mg Potassium: 72 mg Fiber: 1.5 g Sugar: 11.7 g Vitamin A: 0 IU Vitamin C: 0 mg Calcium: 27 mg Iron: 0.6 mg