A few weeks ago, I was leafing through Food Network Magazine (December 2014) when I saw a recipe for crinkle cookies. I can't even tell you the last time I had a crinkle cookie. They remind me of my grandmother and her mother. (Same with those butter cookies that you get in tins around the holidays. My great grandma always seemed to have them around. And Bugles. Yuck!)
This recipe was adapted from this magazine article. It's been veganized and I used a gluten-free baking mix instead of flour. Feel free to make these cookies with regular or whole wheat pastry flour.
Also, make sure you're using good quality chocolate. Guittard and Trader Joe's Pound Plus bars are two of my favorites. I noticed that Aldi started making their own baking chocolate that is over 60% cacao. That would be good in these cookies too!
2 oz. good quality chocolate, melted
3 T. coconut oil, melted
1 1/4 c. gluten-free baking mix (or organic whole wheat pastry flour)
2 T. unsweetened cocoa powder, like Guittard Cocoa Rouge
1 tsp. baking powder
1/4 tsp. sea salt
pinch of cinnamon
3/4 c. coconut sugar
2 T. flaxseed, ground
4 T. water
3 T. coffee-infused bourbon (learn more about infusing liquor here!)
1 c. organic powdered sugar, for rolling
Preheat your over to 300°. Line a baking sheet with parchment paper.
Assemble your ingredients: melted chocolate and coconut oil, dry ingredients (cocoa powder, baking powder, salt, cinnamon, and baking mix), flaxseed and water, and a shallow bowl of powdered sugar.
Let the flaxseed and water sit for a few minutes to thicken.
In a large mixing bowl, cream the oil/chocolate and coconut sugar. After everything is incorporated, add the bourbon and flax/water mixture. Slowly add the dry ingredients. Scrape the sides as needed.
When you're ready, use your cookie scoop to make round balls of dough. Roll the balls in the bowl of powdered sugar, flatten the cookie a little, and dab again in the sugar. Place the finished cookie on the baking sheet.
Once this has been repeated with all of the dough, bake the cookies for 16-18 minutes. Allow them to cool completely.
As I've said before, my mom's been keeping a gluten-free diet, so I threw a bunch of these cookies in the freezer for Christmas so she could eat them :-)