A recipe for chewy vegan gluten-free chocolate crinkle cookies that’s perfect for Christmas cookie exchanges, potlucks, or for sharing with family! These easy, dairy-free, and eggless cookies are irresistible, super fudgy, and soft…they’ll become a new favourite to make for the holidays.
Prepare your flax eggs by whisking together ground flax seeds and water. Set aside to thicken.
In a medium bowl, add the gluten-free flour, cocoa powder, baking powder, baking soda, and salt. Whisk to combine and set aside.
In a medium bowl, using an electric mixer, beat the butter and granulated sugar until blended and creamy, about 2 minutes. Stop to scrape down the sides of your bowl when needed. Add flax egg and vanilla extract, blend again.
Gradually add the flour mixture to the butter mixture and mix on low speed with your electric mixer or with a wooden spoon until a soft, sticky dough has formed.
Cover the bowl and place in the refrigerator to chill for at least 3 hours.
When dough has finished chilling, preheat oven to 350°F (177°C).
Roll each ball in the powdered sugar and place on the cookie sheet, be sure to give each ball space, so they have enough room to spread while baking. (Don't press them down, leave them as balls!)
Bake for 11 minutes.
Remove from oven and let cookies cool on the cookie sheet for two minutes before transferring them to a cooling rack. They will appear puffy and very soft, but that's okay, they will flatten slightly and firm up as they cool.
Please read all of the information and FAQ info above, as well as the notes below before making this recipe.
This recipe makes 17 cookies, which is the amount you’ll get if you scoop them with a medium-sized cookie scoop (medium scoops are usually 1.5 tablespoons). You'll get a few more if you use a tablespoon. The recipe can be doubled if needed.
It’s important to know that different gluten-free flour blends use different ingredients and ratios, so results may vary if you substitute. I have never used any other brand of gf flour to make this recipe other than Bob’s Red Mill Gluten Free 1 to 1 Baking Flour (Amazon link) in the blue package, NOT the red package, so please know that your results may not be the same as mine if you substitute with another gluten-free flour blend. The weight listed above is for this specific brand of flour.
If the gluten-free flour blend brand you are using does not contain xanthan gum, add 1/2 teaspoon to the dry ingredients.
Salted butter can be used instead of unsalted, just omit the salt from the recipe.
I have not tested this recipe with any other type of cocoa powder other than Dutch process.
Store leftovers in an airtight container at room temperature for up to 5 days.
Freezing Baked Cookies: Freeze the cookies in single layers in a freezer bag or airtight container, with parchment paper separating each layer, for up to 2 months. Thaw in the refrigerator or on the counter and when you’re ready to serve, just place them on a plate, bring them to room temperature, and enjoy.
To freeze the cookie dough for baking later: Scoop and roll the dough into balls, but don't roll them in the powdered sugar. Place the cookie dough balls on a parchment-lined cookie sheet and place the whole cookie sheet in the freezer. Once completely frozen, place the balls in an airtight freezer-safe bag or container and freeze for up to 2 months. When you’re ready to bake them, remove from the freezer and let them sit on a plate at room temperature for 30-minutes, preheat the oven, and after the 30-minutes have passed, roll them in the powdered sugar and bake as directed.
Nutrition info is based on 1 of 17 cookies with the recipe made as written and is only to be used as a rough guide. Click to learn how nutrition info is calculated on this website.