I took these from one of my favourite cookbooks of all time “Vegan Cookies Invade Your Cookie Jar” and changed them a little to suit my budget and gluten free needs!
CHOC CRINKLE COOKIES
Line two trays with baking paper.
Melt 1/2 cup chocolate in a heatproof bowl over some boiling water on the stove. (I used one block sweet william chocolate for this.)
Once melted, mix the chocolate with 1 tsp vanilla extract, 1/3 cup soy milk, 3/4 cup sugar, 1/3 cup oil (I use extra virgin olive oil), and 2 tbsp rice syrup.
Note: The original recipe calls for corn syrup but I could not find any. Corn syrup will help the cookies to form surface cracks more than rice syrup, so if that’s important to you then you may want to source it!
Mix until smooth.
Sift in 1 1/3 cups gluten free flour (I use orgran plain flour), 2 tbsp cocoa powder and 3/4 tsp baking powder and mix until a thick, smooth dough forms. It will be quite moist, so chill in the fridge for about 20 minutes to make it easier to handle.
Form into balls (about 1 tbsp of dough per cookie) and roll in some icing sugar. The more you coat the dough, the cooler the effect will be after baking!
Note: A lot of the sugar will melt onto the cookies during baking, so you can dust them afterwards if you want a more snowy effect. Also, this is MESSY WORK.
Place the balls on the lined trays and flatten slightly. Allow plenty of room to spread.
Bake for 15 minutes until cookies are puffed and cracks have appeared on the surface. (My oven takes about 10 minutes longer, so be sure to check up on them.)
Allow to cool for 5 minutes on the tray. Transfer to a cooling rack while drooling.
Store in an airtight container once cooled. Will keep for about a week, but I doubt these gems will last that long ;D They taste like brownies. SRSLY.