Onwards toward Christmas! And what better way to do that than with cookies! I decided to make Chocolate Crinkle Cookies because they are soft and delicious. However, as I’ve run out of butter but have heaps of coconut oil, I decided to make this batch dairy free! Here is what you’ll need:
- 1/2 cup unsweetened cocoa
- 1 cup sugar
- 1/2 cup coconut oil
- 2 eggs, beaten
- 1 teaspoon vanilla
- 1 cup all purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- ~1/2 cup powdered sugar for coating
In a separate bowl, combine the flour, baking powder, and salt. Add this to the other bowl and combine until very smooth. Place this into the fridge for 4 hours to harden the dough before you handle it.
Preheat the oven to 350F / 180C. Roll a 1 inch ball of dough in your hands, then douse it generously in powdered sugar.
Place each powdered ball on a lined baking sheet. Bake for 10-12 minutes. You don’t want to over cook these. If they seem a bit soft, that’s ok. As they cool, they will firm up, but will still be chewy.
And there you go, Dairy Free Chocolate Crinkle Cookies! These are soft, chewy, melt in your mouth bites of joy. It is the perfect treat for those of you who are looking for something dairy free, or if you’ve simply run out of butter but have coconut oil on hand. Crinkle Cookies are also a really easy thing to make for Christmas parties, cookie exchanges, or a simple gift. Keep an eye out for more cookie recipes here at Bristol is Home. Thanks for reading and Happy Eating!