Sjokoladekrinkelkoekies (5 bestanddele, gesond, geen gluten, geen eiers)

Dit Sjokoladekrimpelkoekies are simple 5-ingredient cookies with a rich chocolate flavor and a fudgy texture, but made with no eggs, no dairy, and no gluten!

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+ Bekyk Meer- Bekyk Minder

Alhoewel die hele resep net hieronder is, moet jy nie al my wenke verder af misloop nie, insluitend bestanddeelruilings, my kookwenke en stap-vir-stap-foto's!

Sjokoladekrimpelkoekies

Dit Sjokoladekrimpelkoekies are simple 5-ingredient cookies with a rich chocolate flavor and a fudgy texture, but made with no eggs, no dairy, and no gluten!

5 van 3 stemme

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Voorbereidingstyd: 12 minute mins

Kooktyd: 15 minute mins

Totale tyd: 27 minute mins

Kursus: Dessert

Kombuis: Amerikaanse

porsies: 9 koekies

kalorieë: 153.8 kcal

Author: Carine Claudepierre

KookmodusVerhoed dat jou skerm donker word

1x2x3x

Bestanddele

Amerikaanse gewoonte - metrieke

• ▢ 1 koppie Amandelblom - (aantekening 1)
• ▢ ⅓ koppie Kokosuiker - (aantekening 2)
• ▢ ⅓ koppie Gesmelte Suiwelvrye Botter (Ongesoute) - (aantekening 3)
• ▢ ⅓ koppie Onversoete Kakaopoeier
• ▢ 1 teelepel Vanielje-ekstrak - (aantekening 4)

To coat cookies

• ▢ ⅓ koppie Poeier suiker - (aantekening 5)

instruksies

• Preheat the oven to 350°F (180°C). Line a baking sheet with parchment paper. Slightly oil the paper with cooking oil spray. Set aside.
• In a mixing bowl, stir almond flour, coconut sugar, melted dairy-free butter, cocoa powder, and vanilla extract, if used.
• Stir with a rubber spatula to combine at first, then lightly oil your hands, and use your hands to squeeze and form a dough ball. If the dough is too dry, simply add a little bit more melted vegan butter until it sticks together, and you can form cookie balls.
• Divide the dough into 9 equal pieces, roll each gently into a ball, and place in a bowl filled with the powdered sugar to roll and coat. Place the coated cookie dough ball on the baking sheet, leaving an inch of space between each cookie dough. They will spread a little.
• Bake the cookies for 15-17 minutes at 350°F (180°C) on the center rack until dry outside, cracked, and the inside of the cracks looks fudgy and moist.
• Let the cookies cool on the baking sheet for 15 minutes before gently transferring them to a cooling rack.
• When fully cooled down, dust extra powdered sugar on top.

Notes

Let 1: The recipe won’t work with oat flour or all-purpose flour. Other options are cashew flour or sesame seed flour.

Let 2: Or any sugar like brown sugar, sugar, or unrefined cane sugar.

Let 3: Or melted coconut oil – use a refined coconut oil to avoid an overpowering coconut flavor. The recipe works with mild oils like olive oil, but it tastes better with the melted plant-based butter – or butter if you use dairy in your kitchen.

Let 4: Or 1/4 teaspoon almond extract if you prefer an almond flavor, or both

Let 5: Or powdered allulose for a refined sugar-free option.

OondmodusEk gebruik die waaier-geforseerde (konveksie) modus. As jy konvensionele modus moet gebruik, beveel ek aan dat jy die temperatuur met 15 °C verhoog. Die baktyd behoort dieselfde te wees, maar dit kan dalk 'n paar minute langer neem.

stoor: Store the cookies in an airtight box in the fridge for up to 5 days.

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Voeding

Dien: 1koekie | kalorieë: 153.8kcal | koolhidrate: 14.3g | proteïen: 3.3g | vet: 12.9g | Versadigde vet: 1.9g | Meervoudig onversadigde vet: 1.9g | Mono -onversadigde vet: 3.2g | Trans vet: 1.2g | natrium: 63.7mg | kalium: 50.2mg | Vesel: 2.5g | suiker: 4.4g | kalsium: 30.5mg | yster: 0.9mg | magnesium: 16mg | fosfor: 23.8mg | sink: 0.2mg

Bestanddele en vervangings

Jy benodig slegs 5 eenvoudige bestanddele om hierdie resep te maak. Hier is hoe om hulle te kies en te ruil.

• Amandelblom – This is the base of the cookie dough and provides a rich, tender, and slightly moist texture without using all-purpose or wheat flour. You can also use cashew flour or sesame seed flour here.
• Kokosuiker – This adds sweetness to the cookies. It has a deeper, caramel-like flavor compared to white sugar. You can also use brown sugar, regular white sugar, or unrefined cane sugar if you like.
• Melted Dairy-Free Butter – This is the fat that binds the ingredients and creates a rich, fudgy texture. You can also use refined coconut oil to avoid a strong coconut flavor, or even a mild-flavored olive oil, although the plant-based butter gives it a richer taste.
• Onversoete Kakaopoeier – This is where the rich, chocolate flavor comes from. It’s important to use unsweetened cocoa powder to control the sweetness of the cookies.
• Amandel uittreksel – This enhances the chocolate flavor with a subtle nutty taste. You can also use vanilla extract if you prefer.
• Poeier suiker – This creates the classic crinkle effect on the cookies. When you bake the cookies, the sugar coating cracks, revealing the dark chocolate dough underneath. You can also use powdered allulose for a refined sugar-free option.

How to Make Chocolate Crinkle Cookies in Pictures

Carine se Bakwenke

Laat ek nog 'n paar wenke vir 'n perfekte koekie deel.

• Laat dit sneeu – The powdered sugar coating on the unbaked cookies will melt as they bake, which can give the finished cookies a grayish color. For a classic, snowy-white look, simply dust them with a little extra powdered sugar once they have cooled down.
• A Sugar-Free Option – If you want a refined sugar-free cookie, you can use powdered allulose instead of powdered sugar for the coating. Allulose has no carbohydrates, calories, or sugar, so it is a great choice.
• Add a Nutty Crunch – For a little extra texture and flavor, you can stir 1/3 cup of very thinly chopped walnuts or pecans into the dough. It will give each cookie a nice, crunchy bite.

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