Crinkley Chocolate Cookie

You had me at chocolate.

And…this is going to blow your mind…they are vegan and gluten free!


These babies turned out so good.  Moist and chocolatey.  I put a little coffee in the mix to give them a mocha flavour and then thought that at Christmas you could add a little peppermint instead.

As we continue through the month…Cookie Month that is.


  • 1 tbsp flax meal and 2 tbsp hot water (for egg replacer)
  • 2/3 cup gluten free flour (I used brown rice)
  • 1 tsp xantham gum (I find that if you use rice flour, you may need this. Some pre mixes already have it)
  • 1/2 tsp baking powder
  • 2 tbsp vegan butter
  • 1/2 cup fine sugar. (I bought brown crystalline sugar and just pulsed it a couple times in my grinder to make it a little finer)
  • 1/4 cup cocoa powder
  • 1/3 cup icing sugar (make sure to read the package for gluten free)
  • 2 tbsp coffee or warm water.


  1. Prepare flax egg by mixing the water and flax meal. Leave aside.
  2. In a mixing bowl, put in flour, xantham gum, baking powder, sugar and whisk until mixed
  3. Add the vegan butter with a fork and mix with fork or hands to crumble.
  4. Add cocoa powder and water or coffee and flax egg.
  5. Mix with electric mixer or stand mixer until a ball forms.
  6. Put in the fridge for at least 30 min to chill.
  7. Heat up oven to 350F
  8. Put icing sugar on plate.  Form balls from dough and roll completely in the sugar.
  9. Place the balls on parchment and bake for 8-10 minutes.
  10. Let cool and enjoy the crackly chocolatey yumminess of these cookies!


Going in!

Coming out of the oven!


Look at those crackles!

Just like the ginger cookies were amazing with tea, these chocolate dreams go best with coffee, or a hot chocolate…or if you like a cold bevvy, maybe a big glass of almond milk.



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