Dairy-Free Chocolate Crinkle Cookies
If you have a little one with a dairy allergy/sensitivity, or if you try to limit dairy in your diet overall, it can be hard to find great dairy-free recipes for desserts. There are hundreds of recipes for cookies made with butter, cakes made with milk, and pies made with cream – but when it comes to finding a delicious dessert without the dairy, it’s a big challenge.
This insanely good, must-try-immediately recipe for chocolate crinkle cookies uses coconut oil instead of butter, vegetable oil, or shortening. The cookies have the perfect crispy exterior, soft, chewy inside, and just the slightest hint of coconut flavor that compliments the chocolate perfectly.
Here’s What You Need:
1 1/4 cups packed brown sugar
1 cup coconut oil (we love this Nature’s Way organic, cold-pressed coconut oil)
1 teaspoon vanilla extract
2 large eggs
2 cups flour (substitute your favorite gluten-free flour if you prefer)
6 tablespoons unsweetened cocoa powder
1/2 teaspoon salt
1/4 teaspoon baking soda
1/2 cup powdered sugar
Here’s What You Do:
With an electric mixer, beat together the brown sugar, coconut oil, and vanilla extract until the mixture is well-blended. Beat in the eggs, one at a time, until blended.
In a separate bowl, whisk together the flour, cocoa powder, salt, and baking soda.
Using your mixer, slowly blend the flour mixture into the coconut oil mixture, and beat at medium speed until the two become one. Cover the dough and let chill in the refrigerator for 3 hours.
Pre-heat your oven to 375 degrees. Roll the dough into 1 1/2 inch balls, then roll in the powdered sugar to coat. Place the cookies approximately 2 1/2 inches apart on an ungreased cookie sheet. Bake in the oven for 8-10 minutes. Let cool on the cookie sheet for 2-3 minutes, then place on a wire rack to cool completely.
Enjoy the cookies, and enjoy knowing you’ve found an amazing dairy-free recipe for your little one!
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Photo credit: Cookies For Breakfast
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