COOKIE CORNER! Double Chocolate Crinkles

Alright, my first cookie recipe!

I love making these cookies because everyone loves chocolate and everyone loves sugar, so the fact that they’re basically a chocolate ball rolled in powdered sugar makes them practically irresistible.

One quick note about these cookies is that they are an oil-based cookie, so they are automatically dairy free. In fact, a lot of cookie recipes I’ll be posting are oil-based because it makes it easier to keep track of what is and isn’t in the cookies (and we’re all about keeping it easy this holiday season). Not only that, but the most common allergy among children is dairy, so I don’t want any child missing out on a cookie of all things. Plus, if you are planning on making a bunch of different cookies for the holidays, it’s actually easier on your wallet because you’ll already have the base ingredients for the cookies in your pantry, so you’ll only have to buy the flavorings.

So, crinkle cookies.

Very festive.

Very cute.

Very delicious.

In fact, they’re so delicious that most people won’t even miss the plain, ol’ chocolate chip cookies.

This recipe that I’m going to share with you is not only gluten-free, but dairy-free. I’ll also include ingredient swaps that will make this cookie soy-free, grain-free, and possibly vegan!

That’s a lot of ground to cover, so first up, my original gluten-free recipe.

Yields 36-42 cookies.



  • 1/2 cup of vegetable oil
  • 1 1/2 cup of sugar
  • 3 jumbo eggs (or 4 medium sized ones)
  • 1 teaspoon of vanilla
  • 1/2 cup of soy flour (or if you are allergic to soy, or anti-soy, 1/2 cup of chickpea flour is good too. They both have the same degree of absorption and are similar in texture, so I often use them interchangeably.)
  • 1 1/2 cups of cassava flour
  • 1 cup of cocoa powder
  • 2 teaspoons of baking powder
  • 1/2 teaspoon of salt
  • 1 bag of chocolate chips (these can be any kind, but I love using mini chocolate chips. I also love using the Enjoy Life Dark Chocolate chips as well because they actually counter some of the sweetness from the sugar.)
  • Powdered sugar for coating

Second, here’s my vegan version. Luckily, the directions are the same either way, so I only have to type those out once.

  • 1/2 cup of vegetable oil
  • 1 1/2 cup of sugar
  • 1 whole ripened avocado and 1/2 of another ripened avocado; blended (there are other vegan egg substitutes, but when it comes to anything chocolate, I personally prefer using avocados.)
  • 1 teaspoon of vanilla
  • 1/2 cup of chickpea flour
  • 1 1/2 cups of cassava flour
  • 1 cup of cocoa powder
  • 2 teaspoons of baking powder
  • 1/2 teaspoon of salt
  • 1 bag of chocolate chips (I usually get the Enjoy Life brand since it’s dairy, soy, and gluten free, so it’s perfect for this recipe)
  • Powdered sugar for coating


  1. Mix together oil, sugar, eggs (or avocados), and vanilla in a bowl and set aside.IMG_20160824_173855~2
  2. Bring together the flours, cocoa powder, baking powder, and salt in a separate bowl and whisk until combined.
  3. Grab a spatula and fold the dry ingredients into the wet until you have a thick dough.IMG_20160824_174856~2
  4. Fold in mini chocolate chips.
  5. Cover or wrap dough in plastic wrap and place in the refrigerator for at least half an hour. You can chill this dough for up to 4-5 days, so it’s definitely a great make ahead.
  6. When you’re ready to bake off your cookies, preheat your oven to 350°F (or 175°C).
  7. Place powdered sugar in a small bowl.
  8. Grab about a tablespoon of dough and roll it in a ball.

    An Ice Cream Scoop Really is Your Best Friend Here.
  9. Place dough ball into the powdered sugar and roll it around until completely coated.IMG_20160824_200239~2
  10. Place sugary ball onto a line baking sheet.
  11. Once the tray is filled, bake cookies for 12 minutes. When done, pull them out and let them cool for about 5-10 minutes.IMG_20160816_190623~2

Best when served warm.




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