Another great classic cookie recipe for the holidays! Crinkle Cookies!!
Crinkle cookies are delicious chocolaty holiday cookies. The name crinkle cookies comes from covering and baking the batter balls in powdered sugar – which forms this beautiful snowflake-like powdered sugar pattern. Perfect for the winter holiday season!
I altered my crinkle cookie recipe a little bit this year. I made them gluten-free and with less refined sugars. I feel gluten-free cookies are a bit easier on your digestion and waistline, they have an overall better feel, less guilt and therefore a bigger fun factor! I replaced some of the regular conventional sugar with coconut sugar. It’s a much better and more nutritious sweetener option in my opinion. I did use, however, conventional organic powdered sugar for the outer powdered dust layer. So far there is no powdered coconut sugar available in any stores…at least as of right now! I’m pretty sure Paleo fans around the world would just loooove this new product invention!!
These crinkle cookies are not overwhelmingly sweet thanks to the coconut sugar I used. These crinkle cookies have a sophisticated cocoa flavor, a soft center with a slight hint of vanilla. All good! Happy Holidays!
Here is the recipe:
1 cup gluten-free flour blend
1/2 cup butter, unsalted and softened
1/2 cup cocoa powder
1 teaspoon baking powder
tiny dash of salt
3/4 cup coconut sugar plus 2 tbsp
2 eggs, room temperature
1 tsp vanilla
optional: 1/2 chocolate chips
3/4 cup powdered sugar
In a bowl blend butter, eggs, vanilla and well combined.
Now add gf flour blend, cocoa, baking powder, salt and coconut sugar.
Mix until well combines.
Cover dough with plastic wrap and chill inside the fridge for 2-3 hours or overnight.
Preheat oven to 350 degrees.
Cover baking sheet with parchment paper.
shape dough into 1″ balls and roll in powdered sugar.
Place onto baking sheet and bake for about 8-12 minutes.
Let cookies cool on a cooling rack and enjoy!