You need just a handful of pantry ingredients to make these delicious dairy free chocolate crinkle cookies.
Crusty on the outside and chewy on the inside, these are the perfect partner to a cuppa, make a yummy addition to a lunchbox and make a great gift, if you can bear to part with them that is!
Truth be told, I haven’t done much baking this lockdown, not because I lost my sweet teeth but rather I gained so many sweet treats from friends for my birthday. My friends know me too well!
However, the longer lockdown goes on, the more I crave to bake. Enter these Chocolate Crinkle Cookies – they’re the perfect lockdown sweet treat!
Even the dough needs some time to rest in the fridge, the mixture takes just minutes to make and the cookies take just 10 minutes to bake so those sweet cravings can be satisfied very quickly.
I think the thing I like most about these biscuits is that they use oil and not butter, so there’s no waiting for the butter to soften and no one needs to miss out because even our dairy free friends can have their cookies and eat them!
They taste as yummy as they look and the uncooked cookies can be frozen ready to be baked at a moment’s notice. If your freezer is full, simply halve the recipe or bake a full batch and eat your feelings.
I shared some of my cookies with my friends and neighbours because heaven knows we could all do something to make our days sweeter.
One of my lockdown highlights has been more dog walks with dog mums in our hood. After a particularly long stroll, I gave some of these to Scotch’s mum, Dionne. She and her husband, Martin have proved themselves to be very committed taste testers.
I had to laugh when later that night she sent me a text saying “the race for the choc biscuits is on, there only two left now.” In my defence, I did tell her they were moreish!
Do you eat your feelings too? How are your sweet cravings?
Makes about 30 small cookies
Ingredients
60g cocoa powder, sieved
200g caster sugar
1/4 cup (60ml) mild olive oil
2 large eggs
180g plain flour
1 teaspoon baking powder
a pinch of salt
70g icing sugar
How to – Traditional
- Mix the cocoa, caster sugar and olive in a bowl.
- Add the eggs one at a time whisking until fully combined.
- Add the flour, baking powder and a pinch of salt to the cocoa mixture and mix until a soft dough forms.
- Cover and place the dough in the fridge for 1 hour.
- Heat the oven to 190C and line two trays with baking paper.
- Tip the icing sugar into a shallow bowl. Roll heaped teaspoons of the dough into balls, roll in the icing sugar and place, evenly space on prepared baking tray.
- Bake in the centre of the oven for about 10-12 minutes or until the tops have cracked.
- The cookies will firm up as they cool.
How to – Thermomix
- Add cocoa, caster sugar and olive oil to TM bowl and mix for 10 seconds on speed 3. Scrape down sides of bowl.
- With the blades running on speed 3, add the eggs one at a time through the hole in the lid, this should take about 10-20 seconds.
- Add the flour and baking powder and mix for 20 seconds on speed 4.
- Transfer the dough to a bowl, cover and place in the fridge for 1 hour.
- Heat the oven to 190C and line two trays with baking paper.
- Tip the icing sugar into a shallow bowl. Roll heaped teaspoons of the dough into balls, roll in the icing sugar and place, evenly space on prepared baking tray.
- Bake in the centre of the oven for about 10-12 minutes or until the tops have cracked.
- The cookies will firm up as they cool.
