Jane’s Allergy-friendly Chocolate Crinkle Cookie

Cookies of Connection: Nourishing Community with Love and Care

During the Three Mystics Service on January 17th, I shared a batch of cookies that I’d baked earlier that day. They weren’t just any cookies—they were rich, chocolaty, and made with love, including a handful of vegan white chocolate chips I happened to have in the cupboard. The real magic, though, wasn’t in the cookies themselves but in how quickly they brought everyone together.

In our gatherings, we often talk about love, connection, and how we care for one another. Providing food that is mindful of dietary needs and allergies is one way we make those values tangible. It’s more than baking—it’s saying, “I see you, and I want everyone to feel included, nourished, and loved.”

These cookies, made with a vegan twist to accommodate those avoiding eggs or dairy, became a symbol of that inclusivity. As they went like hotcakes, I could feel the joy and connection growing in the room—proof that even something as simple as a cookie can carry the energy of community and care.

Here’s the recipe I used, in case you’d like to bring a little of that sweetness to your own circles. Whether it’s a large gathering or a small moment shared with loved ones, these cookies are a reminder that the smallest acts—when done with love—can nourish both body and soul.

Let’s continue to find ways to honour and care for each other, one mindful, tasty treat at a time.

Ingredients

▢ 1 cup bittersweet chocolate chips (dairy-free)
▢ 4 tablespoons aquafaba (chickpea brine) or powdered egg white replacer (prepared according to package instructions)
▢ 1 teaspoon pure vanilla extract
▢ 2½ cups powdered sugar, divided
▢ ¾ cup unsweetened cocoa powder
▢ ¼ teaspoon kosher or fine sea salt

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Instructions

1. Prepare Baking Sheets and Oven: Line two baking sheets with parchment paper or silicone baking mats. Preheat the oven to 350°F.
2. Melt the Chocolate: Melt the chocolate chips in the microwave for about 45 seconds and stir until smooth and glossy. Let cool for 5-10 minutes.
3. Whip the Aquafaba (or Egg Replacer): Using an electric mixer, beat the aquafaba (or prepared powdered egg replacer) until soft peaks form. Add the vanilla and beat for another 30 seconds until slightly glossy.
4. Mix the Dry Ingredients: In a mixing bowl, whisk together 2 cups powdered sugar, cocoa powder, and salt.
5. Combine Wet and Dry Ingredients: With the mixer on low, gradually add the powdered sugar mixture to the aquafaba. Beat until fully combined, scraping down the sides of the bowl as needed. Add the melted chocolate and mix until a sticky dough forms.
6. Shape the Cookies: Place the remaining powdered sugar on a plate or shallow bowl. Scoop tablespoons of dough and roll them into balls. Roll each ball well in powdered sugar and place them on the prepared baking sheets, about 2 inches apart.
7. Bake: Bake for 10 minutes, or until the cookies have spread slightly and formed cracks on the surface.
8. Cool: Let the cookies cool completely on the baking sheets before removing them.