Disse Sjokoladekrinklekjeks 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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Sjokoladekrinklekjeks
Disse Sjokoladekrinklekjeks 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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porsjoner: 9 cookies
Kalorier: 153.8 kcal
Ingredienser
- 1 cup Mandelmel - (merknad 1)
- ⅓ cup Kokosnøtt sukker - (merknad 2)
- ⅓ cup Smeltet melkefritt smør (usaltet) - (merknad 3)
- ⅓ cup Usøtet kakaopulver
- 1 teskje Vaniljeekstrakt - (merknad 4)
To coat cookies
- ⅓ cup Melis - (merknad 5)
Instruksjoner
- Forvarm ovnen til 180 °C. Kle en stekeplate med bakepapir. Smør papiret lett med matoljespray. Sett til side.
- 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.
Merknader
Merknader 1: The recipe won’t work with oat flour or all-purpose flour. Other options are cashew flour or sesame seed flour.
Merknader 2: Or any sugar like brown sugar, sugar, or unrefined cane sugar.
Merknader 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.
Merknader 4: Or 1/4 teaspoon almond extract if you prefer an almond flavor, or both
Merknader 5: Or powdered allulose for a refined sugar-free option.
OvnsmodusJeg bruker varmluftsmodus. Hvis du må bruke vanlig modus, anbefaler jeg å øke temperaturen med 15 °C. Steketiden bør være den samme, men det kan ta noen minutter lenger.
Oppbevaring: Store the cookies in an airtight box in the fridge for up to 5 days.
Ernæring
Visning: 1cookie | Kalorier: 153.8kcal | karbohydrater: 14.3g | Protein: 3.3g | Fett: 12.9g | Mettet fett: 1.9g | Flerumettet fett: 1.9g | Enumettet fett: 3.2g | Transfett: 1.2g | Natrium: 63.7mg | kalium: 50.2mg | Fiber: 2.5g | Sukker: 4.4g | Kalsium: 30.5mg | Stryke: 0.9mg | Magnesium: 16mg | Fosfor: 23.8mg | Sink: 0.2mg
Ingredienser og erstatninger
Dette avsnittet gir deg alle tipsene mine om å velge de riktige ingrediensene. For hele oppskriften med mål, bla til oppskriftskortet nederst i innlegget!Gå til full oppskrift
Du trenger bare tre enkle ingredienser for å lage denne oppskriften. Slik velger og bytter du dem.
- Mandelmel – 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.
- Kokosnøtt sukker – 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.
- Usøtet kakaopulver – This is where the rich, chocolate flavor comes from. It’s important to use unsweetened cocoa powder to control the sweetness of the cookies.
- Mandelekstrakt – This enhances the chocolate flavor with a subtle nutty taste. You can also use vanilla extract if you prefer.
- Melis – 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
Carines baketips
La meg dele noen flere tips til en perfekt kake.
- La det snø – 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.
Elsket det!
Takk skal du ha!
Carine! I just mad these and they turned out great! I used the Ninja combi 12 in air fryer mode with baking paper. I let them cook longer as I prefer crunchier cookies (they did become more crumbly), but are AWESOME! Thanks!
I am so happy they cook so well in the air fryer, thanks for reporting back! Merry Christmas.
delicious… but i keep burning them. I don’t understand convection cooking. when i set my oven on 350° then start it on convection, it dropps the temp to 325°. so i set it to 375° and it drops it to 350°. is this the correct thing to do?
If they are burnt when you up to 375F it clearly means that you should stick to your 350F setting, which is my recommendation in the recipe. I can’t explain when your oven screen shows 25F less, but set your oven to the temp that the recipe tells, don’t look at this setting.