These chocolate crinkle cookies are soft, chewy, and delicious.
And they contain no dairy or egg.
For the egg, we use applesauce. Easy peasy.
See recipe below!
After a few Christmas cookie challenges inside our member group,
I quickly learned that chocolate crinkle cookies were a holiday staple my family was missing.
So I asked hubs if he’d like me to create some and to that he said heck yes.
At the same time, one of our sweet member moms was asking for cookie recipes that use applesauce for egg.
Typically, I find that flax eggs work best in cookies…for up to 2 eggs.
However, I sure to do appreciate an easy recipe that simply uses applesauce for egg.
Our popular banana bread recipe uses applesauce for egg because it was our best egg replacer seventeen years ago. So good.
But anyways, this mama friend wanted cookies with applesauce, and I knew I was trying a new recipe for hubby…so why not kill two birds with one stone?
We gave these chocolate crinkle cookies a whirl…using applesauce, and they turned out splendidly!
I love our members, they always inspire me.
CHILLING CRINKLE COOKIE DOUGH
Make sure you plan an hour or two for chilling this cookie dough before baking.
The dough needs to be firm enough to roll into balls, which then creates the crinkle affect as they bake.
This can take a couple hours in the refrigerator.
However, I find that cooling the dough in the freezer works great, and it’s faster.
I cool our cookie dough, wrapped in plastic, in the freezer for about an hour. Maybe a little more.
POWDERED SUGAR & CRINKLE COOKIES
To make sure your powdered sugar doesn’t soak into the cookies while baking,
be sure to coat the balls of dough in plenty of powdered sugar.
As in, double coat them for good measure.
You can never have enough powdered sugar with these.
CHOCOLATE CRINKLE COOKIE DAIRY & EGG FREE
Makes about 32 cookies when rolling the dough into one inch balls.
Preheat oven after dough has chilled and you’re ready to bake.
1 cup all purpose flour
1 teaspoon baking powder
1/2 cup cocoa powder
1/8 teaspoon salt
1/2 cup applesauce
1/4 cup liquid coconut oil or vegetable oil
1 cup sugar
1 teaspoon vanilla
1 cup powdered sugar
HOW TO MAKE DAIRY & EGG FREE CHOCOLATE CRINKLE COOKIES
Whisk together in a small bowl:
1 c. flour
1 tsp. baking powder
1/2 c. cocoa powder
1/8 tsp. salt
Combine with an electric mixer on low speed:
1/2 c. applesauce
1/4 c. liquid coconut or vegetable oil
1 c. sugar
1 tsp. vanilla
Add the flour mixture to the wet mixture on the lowest speed just until combined, don’t overmix.
Gather the dough into a ball, wrap in plastic wrap, and put in freezer for an hour until firm. The dough has to be cold enough to roll into balls without being too sticky.
Once the dough is cold and firm, use a cookie scoop or spoon to scoop out dough and roll into 1-inch smooth balls with the palms of your hands.
Then roll each ball of dough in powdered sugar, making sure to get a thick coat of white. Two coats is best.
Place the balls of dough on the cookie sheet at least 1.5 inches apart.
Place the cookie sheet in the freezer while you heat the oven to 350.
Bake the cookies on 350 for about 10-12 minutes, until they bounce back to the touch.
Remove cookies from oven and let them sit a few minutes.
Then move the cookies to a wire rack to cool completely.
Store in an airtight container for up to a week.
Hope you love these fudgy crinkle cookies as much as we do!
For more dairy-free Christmas cookie recipes, see below.