Chocolate Crinkles were a favorite cookie of my childhood. Through the years I made them for my kids as well. Now the grandkids can enjoy them and help, especially rolling the dough in the two sugars. We made our cookies bite size and they were perfect. Little bites of chocolate perfection and…bonus…dairy free!
Chocolate Crinkles (Dairy Free)
1 cups all-purpose flour (130 grams)
1/2 cup unsweetened cocoa powder (65 grams)
1/2 cups brown sugar, packed (165 grams)
¼ cup white sugar (50 grams)
1 teaspoon baking powder
¼ teaspoon baking soda
1/2 teaspoon salt
1/4 cup oil (60 milliliters)
2 teaspoon vanilla sugar or 1 teaspoon of vanilla extract
1/2 cup white sugar (100 grams)
1/2 cup powdered sugar (65 grams)
Whisk together flour, cocoa, brown sugar, granulated sugar, baking powder, baking soda, and salt in a mixing bowl.
Add eggs, vegetable oil, and vanilla. Mix using your hands. At first it will seem like there isn’t enough liquids and like the mixture is dry and grainy. This is fine. Keep mixing until you see the mixture develop into dough.
Roll the dough into about 1 inch or 2.5 centimeters size balls.
Roll each ball first in the granulated sugar. Then roll each ball generously in powdered sugar.
Place the balls on a parchment paper lined baking sheet. Add more powdered sugar on top of the balls.
Preheat the oven to 325°F or 160°C . Bake for 10 to 12 minutes. Remove from oven and let cool for 5 minutes before moving them to a cooling rack.
Gluten-free, dairy-free peanut butter cookies with only 4-5 ingredients. Wow! These cookies are amazingly good. I love the salt and sweet combination. If you don’t like the salt, leave it out. My daughter, Megan, made these and the grandkids loved them, as did the adults.
Salted Peanut Butter Cookies
1 3/4 cups packed light brown sugar
2 large eggs, at room temperature
1/2 teaspoon vanilla extract
1 3/4 cups smooth peanut butter (see note at end)
Coarse-grained sea salt, to finish
Preheat the oven to 350°F. Line a rimmed sheet pan with parchment paper.
In a medium bowl, vigorously whisk together the light brown sugar and eggs until incorporated. Whisk in the vanilla extract. Add the peanut butter and mix with a spatula until smooth and completely incorporated, and until no ribbons of peanut butter can be seen. You know the dough is ready when it has the consistency of Play-Doh.
Using a scoop or a spoon, form the dough into 12 approximately 2-inch (2- to 2 1/4-ounce) balls and place them on the prepared rimmed sheet pan. For smaller cookies, use a heaping tablespoon.
Sprinkle the dough balls lightly with coarse-grained sea salt just before baking. Bake for 20 to 22 minutes, turning the rimmed sheet pan once halfway through baking (for smaller cookies, bake for 16 to 18 minutes). When finished, the cookies will be lightly golden and cracked on top. Let cool completely before serving.
You can bake these cookies as soon as the dough is prepared, but they will retain their shape better if you freeze them for 15 minutes before baking.
Chef’s Tip: While the all-natural stuff works just fine, Skippy is our peanut butter brand of choice for this recipe as we’ve found it retains the dough shape best. These tasty cookies are gluten-free!
Dan sent the recipe for these delicious cookies to daughter, Megan, and we loved them! They are chewy and ‘healthy’ or so we told ourselves. It’s wonderful to share our recipes with family and friends! Thanks, Dan!
Dan’s Oatmeal Cookies
1 pound margarine
2 cups brown sugar (packed)
1 cup white sugar
2 teaspoons vanilla
3 cups flour
2 teaspoons baking soda
1 teaspoon cinnamon
6 cups uncooked oatmeal
2 teaspoons salt
8 oz. walnuts (optional)
6 oz. dried cranberries or cherries (optional)
Preheat oven to 350 degrees. Line cookie sheet with parchment paper.
Cream margarine and sugar. Add eggs and vanilla. Beat well.
Combine all dry ingredients. Add dry ingredients to wet mixture.
Drop cookies onto cookie sheets and bake until golden brown.