You'll never know that these vegan gluten-free Crinkle Cookies aren't a classic recipe! They're chewy on the inside and pack a tun of chocolate flavour!
In a large bowl, mix together the cocoa, sugar, and oil until well combined.
Add the aquafaba and vanilla.
In another, medium sized bowl, sift together the flours, baking powder, Gluten Replacement or xanthan gum, and salt.
Add the dry ingredients to the wet ingredients and mix until combined.
Cover the bowl with saran and place in the freezer for 30 minutes to firm up.
Preheat the oven to 350 degrees Fahrenheit.
Line a baking sheet with parchment paper and place the icing sugar in a small bowl.
When the dough has chilled, roll the dough into 1 tbsp balls and then roll in the icing sugar, making sure to coat the balls generously.
Place no more than 8 to 12 (depending on the size of your baking sheet) on the baking sheet. Don't flatten them!
Bake the cookies for approximately 12-14 minutes. You'll want them to have spread a bit, but still have a nice rounded top. At 12 minutes the cookies will be softer, if you keep them in a bit longer, they'll have more crunch on the outside (but still be soft inside!)
Let the cookies cool for a few minutes before transferring them to a cooling rack.
*If you haven't used aquafaba before, don't worry! It's just the liquid from a can of chickpeas. No lie! Its something you'd throw out anyway, but it actually acts as an amazing egg replacer.