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!


Gluten/Dairy Free Doughnuts!

Over Thanksgiving Drew's family and I had big day plays to see the new James Bond movie. So obviously we had a great yummy breakfast so we could go see the movie! It was such a fun change to do a breakfast instead of a dinner and honestly I didn't feel like I stuffed myself silly. But those left overs helped me fulfill my Thanksgiving feast!

I baked my Cinnamon Swirl Coffee Cake last seen here, and Peanut Butter Chocolate Doughnuts!

I made up this recipe on the spot that is why the post is coming after the Holiday! It is a really good alternative to the deep fried doughnut and taste like a brownie!

Peanut Butter Chocolate Doughnuts

Pre heat the oven to 350 degrees Fahrenheit and lightly oil with Coconut Oil your doughnut pan

In a mixing bowl, combine the melted oil, and sugar and the peanut butter and mix until smooth

Add in the coconut flour slowly and incorporate until it is all mixed in

Next, combine the cocoa powder, salt and the baking soda

Using your hands or a spoon evenly place the dough in the doughnut pan and cook for 13 minutes

- 1 cup of Coconut Flour

- 1/2 cup of melted Coconut Oil

-1 cup of granulated sugar

- 1 cup of Peanut Butter

- 1/2 cup of unsweetened Cocoa Powder

- 1/2 teaspoon salt

- 1 teaspoon baking soda

Peanut Butter Chocolate Frosting:

In a mixing bowl with a whisk or a hand mixer, beat until smooth the peanut butter, cocoa powder, and the powdered sugar

Next, add in the wet ingredients: vanilla, milk of choice and then the salt last!

The frosting should be thick and creamy!

Wait until the doughnuts are cool and frost with a thick layer!

- 1/2 cup of peanut butter

- 1/2 cup of cocoa powder

- 1 cup of powdered sugar

- 1/4 teaspoon vanilla extract

- 1/4 teaspoon salt

- 1/4 cup of almond milk (or any milk really!)

Wait for at least 10 minutes when the doughnuts are cool to pop out of the pan. Usually when you are cooking with alternative flour they are a little bit more granular, so waiting a few minutes allows the dough to bind post baking!