Chocolate Cocoa Crinkle Cookies - they're gluten and dairy free!

They say you eat with your eyes, and in this case you certainly do. I am so excited to introduce my gluten free dairy free Cocoa Crinkle Cookies! Not only are they one of the most beautiful cookies I've seen, but they are super easy easy to make! I promise. I've made a few iterations over time but always seem to come back to using flaxseed meal (and gluten free flour). What does flaxseed meal do? It makes the texture of these cookies super fluffy, light and lustrous. In other words, absolutely delicious.

 

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Who doesn't love cookies! They are small, sweet little bites of indulgent perfection and when I first came across crinkle cookies, I was blown away. And then it was such a lovely surprise to find out how easy they are to make, and more importantly, bake! I was a little nervous to make the "crinkle" but it's as simple as rolling your dough in white sugar, then icing sugar. It's such a unique method that results in such a stunning effect.

 

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Here are some tips so you can make these gorgeous Chocolate Cocoa Crinkle Cookies:

  • These cookies are gluten free, so make sure you choose a high quality gluten free flour, and make sure that you flaxseed meal is 100% gluten free. Check the labels to ensure these are both gluten free. 
  • Do not use alternative gluten free flours, like almond flour or coconut flour as the cookies won't have the same texture or flavour. I use this gluten free flour as the texture is very fine. 
  • These cookies are dairy free, so make sure the cocoa powder you use is dairy free. Check the label, always. 
  • Make sure you also get unsweetened cocoa powder as this recipe does not need any more sweetening. 
  • The dough needs to set in the fridge, so make the mixture in the morning, roll it up in cling film and store in the fridge. By lunch time, you can roll the dough and pop the cookies in the oven for 10 minutes to bake. So quick.
  • You can swap the canola oil out for any vegetable oil, but I have found canola tastes the nicest so I would stick with canola oil. 
  • To make sure your cookies are consistent in size, use a cookie small scoop or a spoon. I use the small cookie scoop in this set. These cookie scoops are life changing and can also be used for ice cream, muffins, cupcakes and meatballs. It's been one of the best purchases I have ever made! 
  • Before you take the dough out of the fridge, line your baking tray with baking paper, and get your sugars measured out into two bowls. 
  • When you take the dough out of the fridge, roll all the balls first and place them on a spare piece of parchment paper. The dough will yield 12 cookies. Wash your hands and then roll them in the two sugars. If you roll the dough into the cookie ball, then cover in the sugars, and repeat 12 times, it gets really messy. It's a lot better to roll all of the cookie balls first, then roll them in sugar. 
  • You can store these cookies in the fridge for up to 5 days, but I highly doubt they'll last that long in your fridge. I like them chilled, but you can also store them in an airtight container in your pantry for up to 5 days. 

 

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