Gluten-Free Chocolate Cranberry Crinkle Cookies
Total Time
22 minutes
Prep Time
10 minutes
Cook Time
12 minutes
Rating
0 out of 5 stars
(0)
Ingredients
18 servings
- 1 ½ cups gluten-free all-purpose flour
- ¾ cup coconut sugar (or any granulated sweetener)
- ½ cup Earth Echo Cacao Bliss
- 1 tsp baking powder
- ½ tsp salt
- ⅓ cup vegan butter or regular butter (melted)
- 1/2 cup plant-based milk
- ½ cup dried cranberries (sweetened or unsweetened)
- ½ cup powdered sugar
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Preparation
Step 1
Preheat the oven to 350°F. Line a baking sheet with parchment paper and set aside.
Step 2
In a large mixing bowl, combine the flour, sugar, Cacao Bliss, baking powder, and salt. Mix well.
Step 3
To the same bowl, add the butter, and milk. Mix until smoothly combined.
Step 4
Fold in the dried cranberries.
Step 5
Place the powdered sugar on a shallow dish or plate.
Step 6
Roll the dough into 1-inch balls. Roll each ball generously in powdered sugar to coat completely.
Step 7
Place the coated dough balls on the prepared baking sheet, flattening them slightly with the palm of your hand.
Step 8
Bake for 12 minutes, or until the cookies puff up slightly and a crinkle effect appears.
Step 9
Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Step 10
Enjoy!
Step 11
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