Food Friday Featuring: Chocolate Crinkle Cookies (Nut, Egg & Dairy Free)
If you still have some last minute baking to take care of (or if your holiday baking has been cleaned out ahem) you just have to try these cookies! I modified the recipe from the latest issue of Today’s Parent and they turned out amazing! Just like mini brownies and nut, egg and dairy-free to boot.
Try them and let me know what you think! My kids polished off 2 dozen in 3 days…
1 cup granulated sugar
1 cup unsweetened cocoa powder
1 cup unsweetened applesauce
1/2 cup canola oil
2 tsp vanilla
2 1/4 cups all purpose flour
2 tsp baking powder
1/4 tsp salt
1 cup icing powder
In a large bowl mix granulated sugar, cocoa, applesauce, oil and vanilla together and beat with an electric mixer until well blended.
In a separate bowl whisk flour with baking powder and salt. Add the flour mixture to the cocoa mixture in 3 parts, mixing each addition well with an electric mixer for a soft wet mixture. Cover the bowl with plastic wrap and place in fridge for 2 hours. Don’t try skipping this step as it must be well chilled!
Preheat oven to 350 F and line 2 baking sheets with parchment paper. Sift icing sugar in a bowl and set aside.
Roll the cookie dough in 1 1/2 inch balls and roll them in icing sugar until well blended and place on baking sheets about 2 inches apart. Bake for 8-10 minutes until puffed and just set.
Cool and store in an airtight container for up to 2 days.
The recipe says this makes 4 dozen, but it only yielded 2 dozen for me.