Vegan Sunflower Chocolate Crinkle Cookies (GF, oil-free)

vegan chocolate sunflower crinkle cookie on a colorful napkin

5 from 10 votes

Vegan Sunflower Chocolate Crinkle Cookies (GF, oil-free)

Chocolate bliss! Vegan sunflower chocolate crinkle cookies are oil-free, grain-free, and nut-free, but also pure decadence in every bite! Made with DIY sunflower seed flour, they can also be made with almond flour.

Prep Time10

Cook Time11

Total Time21

Course: Grain-Free Vegan Cookies

Cuisine: American

Keyword: allergen-free cookies, almond flour alternative, dairy-free, egg-free, gluten-free cookies, grain-free chocolate crinkles, nut-free, sunflour, sunflour cookies, sunflower seed flour, sunflower seed flour cookies, sunflower seeds, vegan gluten-free grain-free nut-free cookies, vegan grain-free cookies

Servings: cookies

Author: Camilla

Equipment

1 Large Baking Sheet

Ingredients

6 ounces semisweet chocolate chips (1 cup) (certified GF, vegan as needed)
1 cup sunflower seed flour (or almond flour)
1/4 cup unsweetened cocoa powder
1/4 cup coconut sugar (see notes for options)
1 tablespoon flaxseed meal
1 teaspoon vanilla extract
1 teaspoon baking soda
1/4 teaspoon salt
1/4 cup hot water

US Customary - Metric

Instructions

Place the chocolate chips in a medium, microwave safe mixing bowl. Microwave on HIGH for 1 minute; stop and stir the chocolate. Microwave 30 seconds longer. Stop and stir until chips are completely melted and smooth.
Add the remaining ingredients--except the coconut—to bowl of melted chocolate. Be sure to add the hot water last, not first, to the bowl of melted chocolate. Stir until completely blended into a cohesive dough. Cover and place in the freezer for 20 to 30 minutes (to thicken enough to be scooped).
Preheat oven to 350F (180C). Line a large baking sheet with parchment paper.
Place the coconut into a small food processor; process until very finely chopped. Transfer to a small, shallow bowl.
Using a small cookie scoop or tablespoon, scoop out 21 equal portions of dough (I place them on a piece of wax paper). Roll each portion into a ball, roll in the coconut to coat, and place 3 inches (7.5 cm) apart on prepared baking sheet (about half of the balls).
Bake in the preheated oven for 11 to 13 minutes until the cookies have spread (crinkled/cracked tops) and are just set at the edges (they will look slightly underdone at the center).
Remove cookies from the oven and cool for 5 minutes on the baking sheet before transferring (with a metal spatula) to a cooling rack to cool completely.
Eat!

Notes

Storage: Store the cooled cookies in an airtight container at cool room temperature for 2 days, the refrigerator for five days, or the freezer for up to six months.

Sugar Options: An equal amount of brown sugar, natural cane sugar, or regular white sugar can be used in place of the coconut sugar.

Flaxseed Meal Option: An equal amount of ground chia seeds can be used in place of the flaxseed meal.

Coating Variations: The coconut coating can be left off (no coating at all--you still get crinkles) or replaced by an equal amount of confectioners' sugar, granulated sugar, crushed candy canes/peppermints, or very finely chopped seeds or nuts.

Nutrition