Lately I’ve been focusing on making my baked goods both gluten-free and free of dairy and eggs — essentially fully vegan. My body reacts poorly to dairy and eggs, and testing confirmed those sensitivities, so I experimented with plant-based swaps. After a year without them I reintroduced eggs briefly and didn’t notice much change, but dairy definitely disagrees with me: no cheese, butter, or ice cream. That was a tough discovery, but it pushed me to create great-tasting alternatives.
I’m not about to let dietary restrictions keep me from baking. I developed a gluten-free vegan version of chocolate crinkles that brings back the soft, chocolatey cookies I remember from my mother’s kitchen. These cookies have a tender interior, rich chocolate flavor, and a delicate powdered sugar coating. In this recipe I replace eggs with pumpkin puree, which works remarkably well — the deep chocolate flavor masks the pumpkin entirely. Coconut oil stands in for butter, adding structure and moisture. Whether you follow a vegan diet or not, these chocolate crinkles are a must-try.
gluten free vegan chocolate crinkles
Makes about 2 dozen cookies
- 1 1/3 cups Sarah’s gluten-free flour blend
- 1/3 cup unsweetened cocoa powder
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1 1/3 cups dairy-free chocolate chips
- 1/3 cup coconut oil
- 1/2 cup pumpkin puree
- 2/3 cup granulated sugar
- 2 teaspoons vanilla extract
- 2 teaspoons instant coffee or espresso powder (optional, enhances chocolate)
- 1 cup powdered sugar for coating
In a medium bowl, sift together the gluten-free flour blend, cocoa powder, baking powder, and salt. Set the dry mix aside. In a large, microwave-safe bowl combine the dairy-free chocolate chips and coconut oil. Microwave on high for 30 seconds, then stir; heat an additional 20 seconds if needed, stirring until smooth. Add the pumpkin puree, granulated sugar, vanilla, and instant coffee (if using) to the melted chocolate and stir until well combined. Fold the dry ingredients into the chocolate mixture until a cohesive dough forms. Cover and refrigerate the dough for 1–2 hours to firm it up and make it easier to shape.
Preheat the oven to 350°F (175°C) and line a large baking sheet with parchment paper. Scoop tablespoon-sized portions of dough and roll them into balls. Roll each ball generously in powdered sugar so they are well coated; some sugar will be absorbed by the dough during baking, so a thick coating gives the classic crinkled appearance. Arrange the coated dough balls on the prepared baking sheet, spacing them about 2 inches apart. Bake for 10–12 minutes, until the edges are set but the centers remain soft. Let the cookies rest on the baking sheet for 2 minutes before transferring them to a wire rack to cool completely. Store the cooled cookies in an airtight container; they are best enjoyed the same day for optimal texture and flavor.