He does this every year. He signs-up for the potluck at his office for “whatever no one else picked” and then I’m left standing there in the kitchen trying to come up with something yummy he can really wow his coworkers with. So, I needed something fast and yummy for my hubby’s potluck lunch this year, AGAIN. Gluten-Free, Dairy-Free, Egg-Free Crinkle Cookies were the perfect choice–and now I’m making a second batch for me. Heh.
No doubt, this was the easiest set of “looks fancy” cookies I’ve ever made. I mean, I just threw these together and they were done. No hassle, but they look fabulous. Best part: nobody knows I’m eating gluten-free, dairy-free, egg-free yumminess. They think they’re all eating a “normal” cookie. Heh. Jokes on them.
As a matter of fact, I may have to make another batch of these in a little while for Christmas. You see, nothing I’ve made so far this season has lasted in our kitchen for longer than about 10 minutes, so there’s not a plethora of cookies or cakes laying around for me to much on come Christmas morning. There’s not even any cookies for the kids to put out for Santa. And I WILL NOT put anything store-bought out for him. That would be a tragedy. So, maybe these…? They are so very yummy…
Gluten-Free, Dairy-Free, Egg-Free Crinkle Cookies
- 2 1/4 cup gluten-free dairy-free flour (I used Bob's Red Mill All-Purpose Flour)
- 1 cup granulated sugar
- 2 tspn vanilla
- 1 tspn mint
- 1 tspn baking soda
- 1/2 tspn salt
- 3/4 cup melted coconut oil
- 1/2 cup aquafaba yeah, bean juice, you know you love it
- Green Food Coloring
- 1 tbsp Vegetable Oil
- 1 cup Powdered Sugar
- 1 tbsp Corn Starch
Preheat oven to 375 degrees.
Line a baking sheet with parchment paper.
In a shallow bowl, mix powdered sugar and starch. Set aside.
In a large mixing bowl, combine all wet ingredients.
In a second mixing bowl, combine dry ingredients except powdered sugar and starch mixture.
Add dry ingredients to wet in 1/3 increments.
Put some gloves on and take a ball of the dough in hand and immediately roll it in the powdered sugar/corn starch.
Place on the cookie sheet and kind of mush it down a little.
Do this with all the dough.
Bake for 12-15 minutes or until you just can't stand it anymore and have to have them in your mouth.
Be careful, they're hot. You might let them cool for 10 minutes. I know, I know, you want them in your mouth, but trust me, you'll enjoy them more if you're not running around screaming about your burnt-off tongue.