Red Velvet Crinkle Cookies – gluten free, dairy free, soy free, vegan
Jessica's Gluten Dairy Free Kitchen
Jessica's Gluten Dairy Free Kitchen
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Ingredients

  • 4 dozen cookies
  • 3 1/4 cups gluten free all purpose flour (Bob’s Red Mill)
  • 1/4 cup dutch processed cocoa powder (I use Pernigotti)
  • 2 teaspoons aluminum free baking powder
  • 1/4 teaspoon aluminum free baking soda
  • 1/2 teaspoon kosher salt
  • 6 ounces Earth Balance Soy Free Spread, let sit at room temperature for 15 minutes 1 1/4 cup organic evaporated cane sugar
  • 1/4 cup So Delicious coconut yogurt, plain flavor
  • 5 teaspoons natural red food coloring (I use India Tree)
  • 1 1/2 teaspoons pure vanilla extract or vanilla bean paste (I use Nielsen Massey)
  • 2 teaspoons fresh lemon juice
  • 1 cup semi sweet chocolate chips (I use Enjoy Life)
  • 1 cup organic powdered sugar
  • 12-14 minutes Let the cookies rest on the baking sheets for
  • 15 minutes or so, do not try to remove them or they will fall apart

Instructions

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