Vegan Chocolate Crinkle Cookies with Coffee | Gluten-Free
Vegan Chocolate Crinkle Cookies with Coffee is a plant-based, gluten-free, eggless, oil-free, brownie-like cookie with a white crackled powdered sugar top. We’re sharing this recipe because it is absolutely one of the best tasting cookie recipes we’ve ever created!
I say created because this is an original recipe that fully embraces our desire to bake healthier, plant-based, gluten-free, vegan treats that are oil-free and eggless.
These mocha flavored crinkle cookies are like nothing you’d ever imagine a gluten-free baked good to be. When you share these with those you love the most, no one will ever be able to detect that they’re eating a gluten-free and vegan treat!
What is a Crinkle Cookie?
Traditionally, chocolate crinkle cookies are cake-like, fudge-y cookies with a softer center and more crunchy exterior. They’re nearly as thick and as chocolatey as a brownie. But thanks to their more rigid surface, they give you the bite experience of a traditionally baked cookie containing things like eggs and butter.
The first time I remember having a delicious crinkle cookie was when I was a student teacher, studying education. I still have the handwritten recipe for Hershey crinkle cookies given to me by a teacher named Betty.
She told me that the secret to her crinkle cookies tasting extra good was the coffee. So when Mike and I set out to make this vegan gluten-free chocolate crinkle cookies recipe, the inclusion of coffee was a must. And, thank you, Betty!
What Makes (Causes) a Cookie to Crinkle?
Making a cookie crinkle is easier than you might think.
First, be sure that the outside of the cookie bakes faster than the inside of the cookie. That’s how you get those cool looking cracks! In this recipe, we roll the cookie in a dry, organic powdered sugar before baking. The dry sugar coating helps the outside cook a bit quicker—it’s magical.
When the outside of the cookie cooks faster than the inside, the outside surface acts as a shell. Then, as the cookie bakes, the inside ends up pushing against that already cooked exterior shell. Think of it like a baby bird cracking its way through its protective eggshell.
So, it’s about the inside of the currently baking cookie pushing against the already baked exterior. Like a chick, that pushing creates a cute, crinkly, attractively cracked exterior. It almost makes the cookies appear aged.
It may be funny to think about a baking cookie pushing against itself as if it’s in a shell, but that’s the best way to describe how a chocolate crinkle cookie gets its distinct crackle cookie exterior.
Recipe Secret: The more generous you are with the powdered sugar, the better the crinkling pattern on the cookies will be! (The goal is to end up with a brownie-like cookie with a bright white crackled powdered sugar top.)
Do Coffee and Chocolate Have Nutritional Benefits?
We’re not suggesting overindulging in coffee or chocolate. But when it comes to their use in these chocolate coffee crackle cookies, both provide significant nutritional benefits.
Coffee and chocolate have antioxidants by way of flavonoids. We suggest this article listing the benefits of flavonoids and the foods that provide them.
Personally speaking, I’ve recently become aware of the benefit of flavonoids in possibly reducing risk of Alzheimers, so, I’m pretty intentional about including certain foods in my menu.
How Do You Make Gluten-Free Cookies Less Gritty?
The main ingredient in many gluten-free flour blends tends to be rice flour, which often has a gritty texture. Biting into baked goods, especially homemade ones, needs to leave you with a better first impression than gritty.
In our gluten-free chocolate crinkle cookies, the secret to this gluten-free baked good with its lovely traditional baked goods texture is combining a couple different gluten-free flours.
Using a variety of flours seems to avoid that overly dense feeling you sometimes get in gluten-free baking. Using more than one flour also alleviates the feeling of grit.
In this recipe for gluten-free and eggless chocolate brownie-like cookies, multiple flours is vital to this treat’s success. When you’re baking plant-based oil-free crinkle cookies, the balance of ingredients is crucial to achieve the crisp crackled appearance. For this recipe, stick to the ingredients we’ve provided and you’ll be thrilled!
If Vegan Chocolate Crinkle Cookies with Coffee Tickles Your Fancy—You’ll Love These Top 10 GF Treats!
Now, there’s an old saying if there ever was one—ha! And, by the way, whenever you see the letters GF in a recipe, it stands for gluten-free.
The following is a list of ten original, gluten-free, plant-based, vegan, and oil-free recipes we think you’ll enjoy. And if you can spare a moment or two, let us know how things turn out when you give them a go!
- Vegan Gluten-Free Pumpkin Bread in the Blender
- Easiest Granola Recipe
- Chocolate Crunch Buckwheat Cookie
- Peanut Butter & Chocolate Cookies
- Vegan + Gluten-Free Apple Crisp Crumble
- Banana Blueberry Chia Seed Muffins
- Vegan Oatmeal Date Cookies
- 1-Bowl Crazy-Healthy Black Bean Brownies
- Make-Ahead Vegan Breakfast of Baked Oatmeal with Blueberries
- Vegan Baked Chocolate Chip Skillet Scones
Thank You For Your Interest in Our Vegan Chocolate Crinkle Cookies with Coffee Recipe!
We’re glad you’re here, and we want you to know it! And we appreciate that you take the time to read our recipes and try them.
You’re very welcome to leave us a comment about how our recipes work for you; we love it when you do!
Happy Eating!
Vegan Chocolate Crinkle Cookies with Coffee | Gluten-Free
- 15Prep:
- 10Cook Time:
- Yield: 16 Servings
These exceptional plant-based Crinkle Cookies go the extra mile when it comes to flavor and texture—they’re crisp on the outside, tender on the inside, and taste like a combo of your most favorite chocolate and dark brewed coffee.
Ingredients
- 2 tbsp of ground whole flaxseeds or, already ground, flaxseed meal
- 6 tbsp of leftover brewed coffee or water mixed with an individual packet or about 2 tsp of instant coffee - See the note below the recipe for the brand we use when we're out of leftover brewed coffee.
- 1/2 tbsp of apple cider vinegar
- 3/4 cup of unrefined coconut sugar, date sugar, or maple sugar
- 1/4 cup of tahini
- 1 1/2 tbsp of unsweetened plant-based milk
- 1 tbsp of pure vanilla extract
- 1/2 cup of oat flour - We use non GMO certified gluten free oats that we grind in a food processor.
- 1/2 cup of brown rice flour
- 1/2 cup of raw cacao powder or cocoa powder
- 1 tsp of baking powder
- 1/4 tsp of salt
- about 1/4 cup or so of organic powdered sugar for rolling
Instructions
- To begin, in a small bowl, combine the ground flaxseeds with the six tablespoons of coffee or water and vinegar. Stir and set aside for about 5 to 10 minutes. You can chill the flax mixture in the fridge, but it's optional.
- Next, in a large mixing bowl, add the coconut sugar and tahini, stirring until combined. Then, stir in the milk. And now, stir in the previously set aside thickened flax mixture and vanilla.
- Now, in a food processor, grind the oats into oat flour. Once the oats are ground, add the rice flour, cacao, baking powder, and salt and process for a second or two to distribute the dry ingredients evenly. Note that you may also opt to use previously ground oat flour and then combine the dry ingredients by hand.
- Stir the combined dry ingredients into the wet ingredients. Try not to over mix, but do be sure that all of the dry becomes incorporated into the wet. The batter will be sticky.
- Line a baking sheet with parchment paper or a reusable silicone mat. With clean, wet hands, shape the batter into teaspoon-size balls and roll in powdered sugar, making sure to coat the balls generously, covering all sides.
- Place the sugar-coated balls on your prepared baking sheet a couple of inches apart. Allow the unbaked cookies to rest on the baking pan for about ten minutes or so before baking. While they sit, they'll puff up just a bit. Go ahead and preheat the oven to 350ºF.
- Bake for about 10 to 12 minutes but no longer. Over baking will dry out your lovely crackle cookies. These cookies may appear slightly undercooked when initially removed from the oven—but they will firm up once cooled.
- Cool the baked cookies on the baking sheet for around 5 minutes before transferring them to a wire cooling rack. Once the cookies are cool, you'll have a cookie with a lovely little crispy texture on the outside with a fudge-like cake center. These heavenly tasting, fudgy little cookies usually keep well in an airtight container for about three to five days or so.
Notes
- Presentation: The more generous you are with the powdered sugar, the better the crinkle-look!
- Coffee Options: If you don't have any leftover brewed coffee, stir a packet of instant coffee granules into the six tablespoons of water and combine with the flax and vinegar. We get our packages of individual serving-size of ethically sourced organic instant coffee from Thrive Market, and we love it! Thrive Market does require a membership, but it's well worth it.
- Make-Ahead: If you'd like to prepare the batter ahead, cover and chill it in the fridge up to a day or two ahead, if you wish.
Nutrition
% DV
- Total Fat 3.3 g 5 %
- Saturated Fat 0.9 g 5 %
- Cholesterol 0 mg 0 %
- Sodium 81 mg 3 %
- Carbohydrates 19.8 g 7 %
- Fiber 1.7 g 7 %
- Sugar 11.6 g ---
- Protein 2.5 g 5 %
- Vitamin A 0 %
- Vitamin C 0 %
- Iron 9 %
- Calcium 2 %
Vegan Chocolate Crinkle Cookies with Coffee | Gluten-Free
BY VEEG.CO
Ingredients
- 2 tbsp of ground whole flaxseeds or, already ground, flaxseed meal
- 6 tbsp of leftover brewed coffee or water mixed with an individual packet or about 2 tsp of instant coffee - See the note below the recipe for the brand we use when we're out of leftover brewed coffee.
- 1/2 tbsp of apple cider vinegar
- 3/4 cup of unrefined coconut sugar, date sugar, or maple sugar
- 1/4 cup of tahini
- 1 1/2 tbsp of unsweetened plant-based milk
- 1 tbsp of pure vanilla extract
- 1/2 cup of oat flour - We use non GMO certified gluten free oats that we grind in a food processor.
- 1/2 cup of brown rice flour
- 1/2 cup of raw cacao powder or cocoa powder
- 1 tsp of baking powder
- 1/4 tsp of salt
- about 1/4 cup or so of organic powdered sugar for rolling
Instructions
- To begin, in a small bowl, combine the ground flaxseeds with the six tablespoons of coffee or water and vinegar. Stir and set aside for about 5 to 10 minutes. You can chill the flax mixture in the fridge, but it's optional.
- Next, in a large mixing bowl, add the coconut sugar and tahini, stirring until combined. Then, stir in the milk. And now, stir in the previously set aside thickened flax mixture and vanilla.
- Now, in a food processor, grind the oats into oat flour. Once the oats are ground, add the rice flour, cacao, baking powder, and salt and process for a second or two to distribute the dry ingredients evenly. Note that you may also opt to use previously ground oat flour and then combine the dry ingredients by hand.
- Stir the combined dry ingredients into the wet ingredients. Try not to over mix, but do be sure that all of the dry becomes incorporated into the wet. The batter will be sticky.
- Line a baking sheet with parchment paper or a reusable silicone mat. With clean, wet hands, shape the batter into teaspoon-size balls and roll in powdered sugar, making sure to coat the balls generously, covering all sides.
- Place the sugar-coated balls on your prepared baking sheet a couple of inches apart. Allow the unbaked cookies to rest on the baking pan for about ten minutes or so before baking. While they sit, they'll puff up just a bit. Go ahead and preheat the oven to 350ºF.
- Bake for about 10 to 12 minutes but no longer. Over baking will dry out your lovely crackle cookies. These cookies may appear slightly undercooked when initially removed from the oven—but they will firm up once cooled.
- Cool the baked cookies on the baking sheet for around 5 minutes before transferring them to a wire cooling rack. Once the cookies are cool, you'll have a cookie with a lovely little crispy texture on the outside with a fudge-like cake center. These heavenly tasting, fudgy little cookies usually keep well in an airtight container for about three to five days or so.
Notes
- Presentation: The more generous you are with the powdered sugar, the better the crinkle-look!
- Coffee Options: If you don't have any leftover brewed coffee, stir a packet of instant coffee granules into the six tablespoons of water and combine with the flax and vinegar. We get our packages of individual serving-size of ethically sourced organic instant coffee from Thrive Market, and we love it! Thrive Market does require a membership, but it's well worth it.
- Make-Ahead: If you'd like to prepare the batter ahead, cover and chill it in the fridge up to a day or two ahead, if you wish.
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Comments
[…] Vegan Chocolate Crinkle Cookies with Coffee by Veeg […]
can i replace tahini w coconut butter or sunflower butter?