These gluten-free, dairy-free, egg-free crinkle cookies are quick to prepare, bake up beautifully, and are perfect for potlucks or holiday trays. They deliver classic cookie appeal without common allergens.

Ingredients

• 2 1/4 cups gluten-free, dairy-free all-purpose flour (such as Bob’s Red Mill)
• 1 cup granulated sugar
• 2 tsp vanilla extract
• 1 tsp mint extract
• 1 tsp baking soda
• 1/2 tsp salt
• 3/4 cup melted coconut oil
• 1/2 cup aquafaba (liquid from canned beans)
• Green food coloring (optional)
• 1 tbsp vegetable oil
• 1 cup powdered sugar
• 1 tbsp cornstarch

Instructions

1. Preheat the oven to 375°F (190°C).
2. Line a baking sheet with parchment paper.
3. In a shallow bowl, combine the powdered sugar and cornstarch; set aside for rolling the dough.
4. In a large bowl, whisk together the wet ingredients: melted coconut oil, aquafaba, vanilla, mint, and food coloring if using.
5. In a separate bowl, mix dry ingredients: gluten-free flour, sugar, baking soda, and salt.
6. Add the dry ingredients to the wet in three additions, mixing until just combined and a dough forms.
7. If the dough seems sticky, chill briefly until it’s easy to handle.
8. Using clean hands or gloves, form dough into balls, then immediately roll each ball in the powdered sugar/cornstarch mixture so they are well coated.
9. Place the coated dough balls on the prepared baking sheet and gently press them down slightly to flatten.
10. Repeat until all dough is used, spacing cookies a couple of inches apart.
11. Bake for 12–15 minutes, until the edges are set and the cookies have developed their characteristic crinkles.
12. Remove from the oven and allow the cookies to cool on the sheet for about 10 minutes before transferring to a wire rack. They are hot right out of the oven, so let them cool slightly to avoid burning your mouth.