Candida Diet Friendly Chocolate Crinkle Cookies

Total time1 hr 32 min

Prep time20 min

Cook time12 min

Candida Diet Friendly Chocolate Crinkle Cookies

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Ingredients

24 servings

For the flax egg

2 tbsp ground flaxseed
Bob's Red Mill Gluten Free Flaxseed Meal - 16 Oz Carrington Farms Organic Milled Flax Seed Paks Gluten Free Spectrum Essentials Cold Milled Organic Premium Ground Flaxseed - 24 oz Barlean's Organic Forti-Flax Premium Ground Flaxseed Carrington Farms Flax Seeds Milled Gluten Free Organic (Ground)
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6 tbsp water

For the dough

1 cup all-purpose flour
Chef's tip
Choose a gluten-free baking blend labeled 1:1 or cup-for-cup and use the same amount. Almond and coconut flour won't work the same way.
½ cup unsweetened cocoa powder
1 tsp baking powder
¼ tsp baking soda
¼ tsp salt
1 cup granulated sugar
Chef's tip
Use the same volume. Baking behavior varies by blend: some brown faster or stay softer, while others brown less. Follow the package's baking guidance and start checking a few minutes early.
⅓ cup vegetable oil
Chef's tip
Avocado oil is neutral and handles high heat, making it a good all-purpose swap.
1 tsp vanilla extract
2 tbsp milk
Chef's tip
Use plain, unsweetened soy milk, measured 1:1. It's one of the most reliable milk swaps and works in sauces, custards, and baked goods. For hot or acidic drinks, a barista-style soy milk resists curdling.

For rolling

½ cup powdered sugar
Chef's tip
Follow the package's conversion to powdered sugar. In frosting or glaze, add liquid gradually - replacements can absorb it differently.

Instructions

1
Stir together the ground flaxseed and water in a small bowl until combined, then set aside for 5 minutes until the mixture thickens to a gel-like consistency.
2
Whisk together the flour, cocoa powder, baking powder, baking soda, and salt in a medium bowl until evenly combined.

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