Eosinophilic Esophagitis Friendly Classic Chocolate Crinkle Cookies
Total time2 hr 32 min
Prep time20 min
Cook time12 min
4.9(25)
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Learn more →Ingredients
24 servings
- ½ cup vegetable oil
- 1 cup granulated sugar
- 2 large eggs
Chef's tipFor each egg, mix 1 tbsp ground flaxseed with 3 tbsp water and let it sit until it thickens. It holds ingredients together but won't make things rise - best in pancakes, muffins, and cookies. - 1 tsp vanilla extract
- ½ cup unsweetened cocoa powder
- 1 cup all-purpose flour
Chef's tipChoose 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. - 1 tsp baking powder
- ¼ tsp salt
- ½ cup powdered sugar, for rolling
Instructions
- 1
In a large bowl, whisk together the vegetable oil and granulated sugar until combined. Add the eggs one at a time, whisking well after each addition, then whisk in the vanilla extract.
- 2
Add the cocoa powder to the wet ingredients and whisk until smooth and no dry streaks remain.
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