I made this cookie recipe for the first time last year, and I fell in love with it instantly. I vowed to make these cookies every Christmas from that moment on. They are so good, AND they are egg, dairy, and nut free!
Chocolate Crinkle Cookies--Egg, Dairy, and Nut Free
(recipe slightly adapted from the Food Allergy Mama)
Makes about 3 dozen cookies
1/2 cup vegetable oil
1 3/4 cup granulated sugar
1 cup unsweetened applesauce
1 cup cocoa powder
2 1/4 tsp vanilla
2 1/4 cup all-purpose flour
2 tsp baking powder
1/4 tsp salt
1 cup confectioners' sugar
In the bowl of an electric mixer, combine the oil, sugar, applesauce, cocoa and vanilla; mix well. In a separate, medium sized bowl, whisk together the flour, baking powder and salt. Add the flour mixture to the sugar mixture, and mix well.
Scrape the cookie dough out of the bowl, wrap in plastic wrap, and then place in the freezer for an hour (or refrigerate for at least 3 hours).
Preheat the oven to 350 degrees. Line baking sheets with parchment paper.
Lightly "flour" your hands with confectioners' sugar and then scoop out about a tablespoon of dough. Roll dough into a perfect ball, and then roll the ball in the confectioners' sugar until completely covered. Place at least an inch apart on the prepared baking sheets. Bake for about 10 minutes or until just set. Do not over-bake. Cool on wire racks. Enjoy!