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Chocolate Cream Cheese Crinkle Cookies {GF, Plant-Based, Top8Free}

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Wait! These aren’t just your ordinary crinkle cookies… I used a plant-based cream cheese alternative to shake up the flavor and Better Batter Gluten Free Flour so these cookies can be eaten by crowds on all kinds of diets: gluten-free, plant-based and (of course) free from all eight of the common allergens, so they can be eaten by food allergy friends, too!

This month is all about showing love, so why not be a little extra thoughtful of all your friends and whip up a batch of cookies for your next party or event that everyone can enjoy?

Chocolate Cream Cheese Crinkle Cookies

Tiffany RogersTiffany Rogers
plant-based, gluten-free, top 8 free, allergy friendly
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Course Dessert

Ingredients
  

  • 1 cup safe flour
  • 1/2 cup cocoa
  • 1/4 tsp baking powder
  • 1/8 tsp baking soda
  • 1/2 cup safe cream cheese
  • 3/4 cup sugar
  • 1 tsp vanilla
  • 1/4 cup milk
  • powdered sugar (for rolling)

Instructions
 

  • Mix together flour, cocoa, baking powder, and baking soda. Set aside.
  • Cream together sugar and safe cream cheese or alternative.
  • Add vanilla and milk to creamed mixture.
  • Stir in previously combined dry ingredients. Mix well.
  • Chill in fridge for at least 2 hours or overnight.
  • Before baking, pre-heat oven to 350° F.
  • Remove dough from fridge and roll into small balls.
  • Roll balls in powdered sugar and place on prepared cookie sheet.
  • Bake for 11 to 13 minutes. Cookies should still be soft and seem a little under-cooked when removing from oven.
  • Let cool on pan for at least 10 minutes. Cookies will continue to bake as they cool.
Keyword allergy friendly, chocolate, cookies, gluten free, plant based, top 8 free
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Tiffany Rogers

Tiffany is the mother of a child with multiple severe food allergies, wife of a husband with food allergy sensitivities, and manages a few allergies of her own. As Founder of Allergy Cookie, her goal is to provide you with information to simplify living with multiple food allergies and celebrate life in the process. Tiffany has served as a local Chair for the FARE Walk for Food Allergy, Community Events Director and General Board Member for the Utah Food Allergy Network, and Support Group Leader for NNMG Food Allergic Families of Utah. In addition to blogging and publishing books about living with food allergies, Tiffany shares an empowering message as a public speaker at conferences supporting the newly diagnosed and others facing challenges in the kitchen. Tiffany's latest project is the newly formed Chef Free Club, a plant-based, gluten-free and allergy friendly cooking club for kids! Connect with Tiffany via Linked In!

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