Perfect Chocolate Chip Red Velvet Crinkle Cookies (1-Bowl and Gluten-Free)
Makes 32 Cookies
These crinkle cookies are soft yet chewy, with just the right amount of chocolate! A brilliant treat for any occasion, these red velvet delights are sure to satisfy!
2 flax eggs (2 tablespoons ground flax meal, 5 tablespoons water)
1 stick vegan butter
½ cup white sugar
1 cup lightly packed dark brown sugar
1 tablespoon vanilla extract
2 tsp apple cider vinegar
1 tablespoon plain vegan yogurt or sour cream
Several drops of red food dye (optional, used to enhance red color)
3 cups gluten-free flour
1 teaspoon xanthan gum
¼ cup sifted cocoa powder
½ teaspoon salt
½ teaspoon baking soda
½ teaspoon baking powder
½ cup vegan chocolate chips
Preheat oven to 350 degrees Fahrenheit and grease or line 2 cookie sheets.
To the bowl of a standard electric mixer with whisk attachment, add flax meal and water. Let mixture thicken while you get out the other ingredients.
Then, add in butter and sugars, and cream it all together. Mix in remaining wet ingredients.
Before continuing, replace whisk attachment with paddle attachment. Keeping the mixer running on low, gradually add flour. Then add xanthan gum, cocoa powder, salt, baking soda, and baking powder. Fold in chocolate chips.
Chill batter in fridge for 30 to 45 minutes (optional). Then, using a mini ice cream scoop, drop balls of dough onto prepared pans, flattening and rounding each ball a bit as you go. Bake cookies for 8 to 12 minutes. Don't worry if cookies are a little soft when you take them out of the oven, they firm up quite a bit once cool.
Allow cookies to cool completely on pans before storing in an airtight container at room temperature for up to 5 days.
When using gluten-free flour, xantham gum is a crucial ingredient, do not skip it! However, these cookies can also be made using standard all-purpose flour in a 1:1 ratio, just omit the xanthan gum.
For best crinkle results, I recommend baking these cookies one batch at a time, on top oven rack.