The holidays wouldn't be complete without a batch of chocolate crinkle cookies. The applesauce in our version is a secret sweetness that makes these cookies highly addictive!
Gluten Free + Allergy Friendly Chocolate Crinkle Cookies
2 1/2 teaspoons baking powder
1/2 teaspoon kosher salt
1 cup cocoa powder
2 cups granulated sugar, plus 1/2 cup for dusting
1/2 cup oil of choice
3/4 cup applesauce
1 teaspoon gluten-free vanilla extract
1/2 cup powdered sugar
Preheat your oven to 350°F. Combine flour, salt, and baking powder in a bowl and set aside.
In a second bowl, mix together 2 cups sugar, applesauce, cocoa powder, oil, vanilla. Add the flour mixture and mix until just combined. Wrap the dough in plastic wrap or wax paper and chill for 20 minutes.
Set up two bowls - one with the remaining half cup of granulated sugar, and the other with the powdered sugar. Roll the dough into balls a little smaller than a golf ball. Next, roll each ball heavily in the granulated sugar, then into the powdered sugar, finally place them on a sheet tray lined with parchment paper.
Don't skip the granulated sugar step - it helps give your cookies better crinkles, and protect your powdered sugar from melting!
Bake for 10 - 12 minutes, they will still feel slightly underbaked. Remove them from the oven anyway, and cool on the sheet tray before transferring to a wire rack or resealable container.