Gluten-Free & Vegan Chocolate Crinkle Cookies

Ever since I was a kid and learned how to bake, Christmas revolved around 1 cookie! The chocolate crinkle cookie. Not only does this cookie embody Christmas for me and my family, it is damn delicious! 







You roll them in powdered sugar and when they bake they create these beautiful crinkles! Hence the name!


I love to add hazelnut butter to my recipe! Nut butter adds a richness in flavor and a delicious crumble to the texture of this recipe! My all time hazelnut butter brand is Justin's! Their recipe is dairy free and taste even better than nutella! Thank you to Justin's for sending me the best package to bake with this holiday season!


Quality cocoa powder is also key! It adds the depth to the cookies that you need for chocolate cookies! By adding different chocolates with the cocoa powder and the hazelnut butter you add two levels of flavor that makes the sweetness pop! I mean HELLO YUM! Try these out this holiday!



Who doesn't love a warm cinnamon sugar encrusted cookie? I think snickerdoodles are hands down one of my favorite cookies. I've spent a while perfecting my perfect recipe (does include wheat and butter----and I unfortunately can't eat them). I love to make snickerdoodles small, almost the size of a quarter, that way they have the perfect crumb and the sugar crusts the edges while they bake! It is a truly magnificent experience!

Ingredients: Preheat your oven to 350°

Cookie Dough:

- 1 stick of soft butter

- 1 1/2 cups of flour

- 1 1/4 cups of sugar

- 1 teaspoon vanilla extract

- 1 teaspoon of cream of tartar

- 1/4 teaspoon of ground nutmeg

- 1/4 teaspoon of ground cinnamon

- 2 large room temperature eggs

- 1/4 teaspoon salt

- 1 teaspoon of baking powder


- 1/2 cup of granulated sugar

-  2 teaspoons of ground cinnamon


1. Cream your butter and sugar in a mixing bowl on medium speed

2. Add in your eggs one at a time and beat until combined

3. Add in your spices and vanilla extract until smooth

4. Next, add your flour, baking soda, salt, cream of tartar in batches until the dough is smooth 

5. In a small bowl combine your 1/2 cup of sugar and your cinnamon

6. Pinch small pieces of dough, roll into a ball and roll in the cinnamon sugar mixture

7. Place 1 1/2 inches a part on a parchment lined baking sheet

8. Bake for 12 minutes until golden brown

*yields around 24 cookies