I was inspired to bake up a batch of Dairy, Egg, Soy and Peanut/Tree Nut Free Chocolate Crinkle Cookies by my Secret Sister. Carla @ My 1/2 Dozen Daily’s Secret Sister Swap, hosted the event.
Chocolate Crinkle Cookies are one of my Secret Sister’s favourite cookies to bake at Christmas time…therefore, I thought it would be fun to bake an adapted version.
A win/win situation…my boys are able to try out a new cookie and my Secret Sister will receive a sweet treat in the mail!
My search through the internet for an adaptable Chocolate Crinkle Cookie recipe led me to Kate @ Living The Frugal Life. I loved her idea of freezing the cookie batter balls…
before tossing them in icing sugar and baking them.
The only necessary adaption was the 2 eggs…I replaced them with 2 tbsp of water and 1/4 cup of prune puree added to the wet ingredients and an extra 1/2 tsp of baking soda to the dry ingredients.
I always believe that a recipe is only as good as the ingredients one uses…therefore, I made sure to use real cacao powder…Mum’s Original Organic Criollo Arriba Cacao Powder and Wholesome Sweeteners Organic Sugar. Click here for Kate’s yummy recipe.
P.S. Unfortunately, in my rush to get my Secret Sister’s package off in the mail…I ended up deleting all the pictures I took of the items in her package. I am hoping she will be posting her gifts I sent on her blog, at which point I will attach a link.
P.P.P.S. I also want to give a shout out to my neighbour, Joanna @ That Thing I Made. She had the perfect material for the revamp…with a few colorfully topped pins…I was really pleased with the outcome, considering I am not much of a sewer! Joanna also threw in some awesome bamboo handles which inspired me to search for a sewing pattern for a bag and some funky 70’s material.