Gluten-Free Chocolate Crinkle Cookies (Vegan)

These were sooooo easy and turned out perfectly! I didn’t need them to be gluten free to I used AP flour because I already had it. I changed the measurement to 1/2 cup based on some other comments and they came out great. I’ll definitely make these again!! Thanks so much!

This recipe was easy to throw together, the cookies are delicious and they look festive for the holidays.

I froze the cookies before baking. They didn’t look as pretty because the powdered sugar was mostly absorbed. Tasted great though and will add them to the freezer cookie rotation. Nothing like warm cookies!

These are insanely delicious! Everybody loved them, my friend couldn’t stop eating them! My batch turned out with the powdered sugar all fused into the biscuit so they did not have the look of the ones in the photo! It may be cause I added 3 tablespoons of almond milk when I mixed the batter, cause it was very very dry and I did not trust the recipe as it was. In fairness, I did use the DIY gf flour blend, and followed the rest of the recipe to a T. But the dough seemed very dry to me. The result is an amazing cookie, soft inside and sturdier on the outside, so chocolatey, I’ll definitely make another batch again soon, this time refraining myself from adding liquid!

These taste like the chewy edge of a brownie. My favorite part! So good.

These are super yummy. I had to make two batches, as the first try didn’t turn out very well.
First batch, I followed the recipe amounts, but used King Arthur 1 to 1 GF flour blend, avocado oil, and soy milk (didn’t have any almond milk).
The batter stuck together, but it was not sticky to the touch at all. The cookies came out rock hard. I thought maybe with this flour blend I needed more liquid in the dough?
So, second batch, I added 2 extra T of soy milk.
Even tho the cookies didn’t flatten out, they did form the pretty snowy looking crinkle, and the insides were nice and moist. Thumbs up!

They absorbed the powdered sugar so I had to dust them after. They taste good though, like little coconut-brownies (I used coconut oil)

We’ve made these several times now and they’re fantastic.

We made a few subs.

We added half ground almonds and half gluten-free flour, for added nutrition. We live in UK and I don’t think we can get MB products yet so used Doves Farm and it was fine

We also used chia as too lazy to grind flax! I think it would be better with ground flax but chia was still fine.

The major addition was chocolate chips, and then when cooled we sandwiched some together around some leftover peanut butter frosting, which was amazing.

Also, on one occasion we froze some uncooked balls then cooked from frozen. They were fine, though a bit less firm than the fresh cooked. But definitely an option if you need to

Since many have asked about different sugar/flour/oil types, I thought I would share my experience. I subbed Lakanto Monkfruit w/Erythritol for both the cane sugar and the powdered sugar. I also used my own 3:1 Almond-to-Coconut flour blend, and added 1/4 tsp xanthan gum to the dry ingredients. Finally, I opted for the melted coconut oil, unsweetened almond milk, and the peppermint extract.

Results:

1. YUMMY. Seriously – so delicious, I wanted to eat them all by myself. :) I’m not a big fan of coconut flavor, and I did not detect any in these. Maybe the peppermint masked it? Either way, YUM.

2. However… The mixture didn’t really hold together on its own, after I added the dry ingredients. So I added 5 ml more each of the almond milk and oil, and next time I make these, I may try a little more. Even so, I found I could scoop the mix up with my hands and form it into the balls fairly easily. They were a bit crumbly, but I was able to manage, and to roll them in the powdered Monkfruit coating just fine.

3. Also, they definitely did not flatten on their own. I checked them at 12 minutes and decided to gently flatten them (just a bit!) with a fork, a la peanut butter cookies, then cooked them one more minute. This worked great, so I don’t see the non-flattening on their own as an issue.

4. Finally, the powdered Monkfruit “disappeared” during the baking – i.e., they didn’t come out looking powdered in white, the way the originals (with real sugar) do. However, the taste is still AMAZE-BALLS, and as a semi-keto, naturally low-carb/low-sugar person, these were fantastic. I will definitely be making them again!!!

This recipe was absolutely amazing! Loved how fudgy they were right out of the oven – melt in your mouth! So delicious! This will definitely be a new staple in our house!

These cookies were so incredibly tasty – and easy to make! They are so light and fluffy with such a satisfying outer cacao crunch. The powdered sugar on the outside is lip licking delicious! I doubled the recipe and made them for a holiday party, and they were a huge hit! I am definitely making these again!

Yes i should have doubled the recipe!!!😋😋

Made these, used white sugar as I did not have cane but otherwise followed recipe to a T. Like everyone who altered sugar, these remained in ball-shaped, although they did “crackle”.

In my taste-test of one (still-warm) cookie, using melted coconut oil made these cookies very coconut-y in flavour, which is fine if you like coconut. If that is not what you are going for, definitely don’t use it! I also did not find using regular white sugar made these as sweet as I expected them to be, and will dust with extra icing sugar once they’ve cooled.

MB, since everyone who used different sugars experienced cookies that did not flatten, it would be helpful if you could make the altered sugar outcome a cook’s note in this recipe, instead of people finding out by reading comments (which not everyone does before they start baking and which may or may not apply to them).

These were amaaaazing! They were so good I made a batch on Saturday and then had to make another batch on Sunday because they were a family/friend favorite at our annual Cookie Day. Thank you for another delicious recipe. I didn’t have flaxseed and substituted an egg. Not sure if flaxseed was the egg substitution, but I did it and it worked. Thank you again!

Nailed it! This is the third recipe I’ve made using the new MB all-purpose flour (I made the pie crust at Thanksgiving, and the classic chocolate chip cookies, too). 3/3 perfect score. I always have some level of success with MB recipes; seriously, my go to. But, this flour is superb. I’ve tried all the GF cup-for-cup flour blends, and hands down so impressed with how everything turned out. I just ordered 4 more bags. Oh, and this recipe was my first Crinkle cookie attempt ever. Brought them into work and everything thought they were purchased at a bakery (no clue they were vegan/GF). Thank you Dana (and team). So, so, so grateful for you!

I made this recipe yesterday and it came out great! I used Bob’s Redmill 1:1 GF flour and added a little extra flour as some others suggested. I also subbed 1 tablespoon of oat milk yogurt for the flax because I didn’t have any. I added both vanilla and peppermint extract, ‘cause why not? I’ll definitely be making these many more times and look forward to changing out the flavors seasonally.
Thanks for yet another great recipe!

These were nice, and they look very cute. I can confirm they do work out with AP flour instead of GF flour. I also didn’t have flaxseed meal and assumed it’s meant to help with binding so I added an egg as I’m not vegan. I found 1/2 cup of powdered sugar to be way more than I needed even though my cookies were well coated – I’d do 1/3 or maybe even 1/4 cup if I were to make these again.

Just made these last night (w/ a regular gf flour blend). YUM! Thanks for a good recipe :).

Made these tonight! They’re delicious :)