Chocolate-Mint Crinkles AKA Best Vegan Gluten-Free Cookies

Okay, so most of my recipes are adaptations of another recipe that I have used and tweaked. Just like my yoga classes, I have trouble making the same exact recipe twice and am always changing things slightly based on my mood. This one is adapted from a recipe in Vegan Cookies Invade Your Cookie Jar ,by Isa Chandra Moskowitz and Terry Hope Romero. I am secretly in love with both of these women. I was first turned on to vegan cooking through their website Post Punk Kitchen, I have every one of their cookbooks and love them all. Oh, where was I? Oh yes, awesome vegan and gluten-free cookies, that’s where. (Am I creating lots of suspense? Are you dying for the recipe? Just a little bit longer…)

A note on gluten-free baking:

I am not an expert by any means but I have many friends who are gluten-free. I also believe that folks who don’t eat gluten probably feel a bit like vegans in the disenfranchised department. It is frustrating to go places and not find anything to eat.

I have tried 3 different gluten-free flour mixes. I know, I could mix my own like the great chef Holland, but I am lazy. Well that is not exactly correct. I am usually making 5 different things at the same time so having all the flour in one place is nice for me and the mess that I am creating in my kitchen.

So far, Trader Joe’cookiess makes the best, second is King Arthur. I do not like Bob’s Red Mill because of the strong after taste. I think it is the garbanzo bean flour they use. My guess is that Bob’s Red Mill is probably the healthiest, alas, but I don’t like it for cookies. I am sure you savvy bakers out there will have a lot to say about this. Please do, I will print whatever suggestions you have.


Chocolate-Mint Crinkle Cookies (Vegan and Gluten-Free)

Pre-heat oven to 325 degrees. Cover 2 cookie sheets with parchment paper.

1/3 cup non-dairy milk

1/2 cup  vegan chocolate chips  (I like Trader Joe’s brand)

1 tsp vanilla extract

1 tsp peppermint extract

1 Tbsp ground Flax

1/3 cup canola oil

3/4 cup sugar

Warm the milk in a sauce pan until just warm. Add the chocolate chips and stir until completely melted. Pour into a bowl and add the oil, sugar, and flax and combine well with whisk. Add the extracts.

1 1/2 cup gluten-free flour

2 Tbsp cocoa powder

3/4 tsp baking powder

1/2 tsp salt

Sift dry ingredients together into bowl with wet and mix to combine well.

Put in fridge for 1/2 hour or so so you can work with the dough.

Make 2 dishes:

1/2 cup sifted powdered sugar in one

1/2 cup granulated in the other

Roll the cookies into a ball and cover with granulated first then thoroughly coat with the powdered sugar.

Place the cookie balls on a baking sheet covered with parchment paper.

Bake at 325 degrees for 12 minutes.

Let cool on the sheet for 5 minutes or so and then transfer to a cooling rack.




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