My daughter is anaphylactic to dairy. She is also allergic to eggs and peanuts. Obviously, special occasions such as Christmas can be challenging with all the delicious cream, butter and dairy-filled treats floating around!
This year, I decided to challenge myself to concoct some dairy-free recipes so that my daughter can partake in the Christmas goodies as well!
Over the next few weeks, I will be sharing our recipe feats with you. So please, curl up by the fireplace (or light a candle), pour yourself a dairy-free beverage and join us on our journey of creating a dairy-free Christmas.
Dairy-Free Christmas: Chocolate Crinkle Cookies
This recipe has been adapted from the Chocolate Crinkle Cookie recipe I found on allrecipes.com.
1/2 cup unsweetened cocoa powder
1 cup + 2 Tbsp white sugar
1/4 cup vegetable oil
Egg replacer (enough for two eggs)
1/4 cup unsweetened applesauce
1 tsp vanilla extract
1 cup all-purpose flour
1 tsp baking powder
1/4 tsp salt
1/4 cup icing sugar
- Combine cocoa, white sugar and vegetable oil in a medium bowl.
- Add egg replacer and applesauce. Beat well. Stir in the vanilla.
- In a separate bowl, combine flour, baking powder and salt. Mix well.
- Add flour mixture to the cocoa mixture.
- Cover the dough and chill for a minimum of 4 hours.
- Cover cookie sheets with parchment paper.
- Preheat oven to 350 degrees F.
- Roll a TBSP of dough into balls and coat each ball in icing sugar before placing it on the prepared cookie sheets.
- Don’t flatten the ball.
- Bake in the oven for 12 minutes.
- Let stand on the cookie sheet for a few minutes.
- Remove to wire racks to cool.