A week or so ago, I spied a recipe for gluten free black forest chocolate crinkle cookies. I love incorporating gluten foods, but since I have no sensitivity or allergy to gluten, I generally like to make things with wheat-based flours. Plus organic, wheat based flours are typically much more affordable than their gluten free counter-parts. Enter chocolate crinkle cookies filled with gluten and cherry goodness. You may be thinking….cherries are so not in season. Well, you’re right and that’s why we’re using dried cherries in this recipe. 😉
Black Forest Chocolate Crinkle Cookies
Adapted from Vegan Cookies Invade Your Cookie Jar
For Rolling Cookies:
1 c powdered sugar
1/3 c unbleached granulated cane sugar
For the cookie dough:
¾ c unbleached cane sugar
1/3 c canola oil
2 tbsp light corn syrup (ew! But seriously, Wholesome Sweeteners makes a minimally processed, organic light corn syrup, which will work fine in these cookies. It’s not the same as high fructose corn syrup and you can use the rest to make candy or more cookies)
2 tsp kirsch (cherry brandy) I used Aqua Perfecta Kirsch eau de vie by St. George Spirits
1 vanilla bean, scraped
1/3 c non-dairy milk, with 1 tsp removed (I know it’s sorta weird, but just dip your tsp into the cup & gently remove—this is to even out the liquid ingredients)
1 tbsp ground flax
½ c chocolate chips, melted
1 ¼ c plus 2 tbsp unbleached all-purpose flour
2 tbsp black cocoa (I like King Arthur brand.)
¾ tsp baking powder
¼ tsp salt
¼ c plus 2 tbsp dried cherries
Method: Preheat oven to 325°F. Line two baking sheets with silpats. Place the powdered sugar on a dinner plate and place the granulated sugar in a small bowl and set aside.
Bust out your mixing bowl and combine the sugar, oil, corn syrup, kirsch, vanilla bean seeds, non-dairy milk, flax seeds & melted chocolate. Mix until smooth. Stir in the flour, black cocoa, baking powder and salt. Fold in the dried cherries. Mix until you have a moist, thick dough. Place the dough in the fridge and chill 15-20 min.
Remove dough from the fridge and scoop a tbsp worth of dough. Roll into a ball and coat in granulated sugar and then generously coat in the powdered sugar.
Place the balls about 2” apart to account for spreading. Bake about 14-16 minutes until the cookies looked puffed and cracks have formed on the top. I baked one batch for 14 minutes and another batch for 16 minutes. Both batches were good, but I preferred the cookies that had a little longer to cook. Either way, let the cookies sit on the baking sheet for 5 additional minutes. Gently remove the cookies with a spatula and transfer them to a cooling rack.