Vegan Chocolate Crinkle Cookies Recipes

VEGAN CHOCOLATE CRINKLE COOKIES

Steps:

• Preheat oven to 325 degrees F (175 degrees C). Line 2 baking sheets with parchment paper.
• Mix ground flax seeds with 1/3 cup water in a bowl; let sit until thickened, about 10 minutes.
• Sift flour, cocoa powder, baking powder, and salt into a bowl.
• Melt chocolate chips and coconut oil in a microwave-safe glass or ceramic bowl in 15-second intervals, stirring after each melting, 1 to 2 minutes. Let cool.
• Beat flax seed mixture, remaining 1/3 cup water, sugar, and vanilla extract in a bowl with an electric mixer until creamy, about 3 minutes. Add flour mixture and melted chocolate; mix until well combined. Shape dough into 1-inch balls. Roll in confectioner's sugar and place on the prepared baking sheets.
• Bake in the preheated oven until firm to the touch, 11 to 13 minutes.

VEGAN CHOCOLATE CRINKLE COOKIES

Steps:

• In a mixer or large bowl beat margarine, chocolate and sugars until light and fluffy.
• Beat in tofu until well blended.
• Beat in vanilla, baking powder and salt.
• Add flour in batches, beating well after each addition.
• Cover and chill several hours or overnight.
• Preheat oven to 350 F and lightly oil cookie sheets.
• Scoop tablespoonfuls of dough and roll into balls.
• Drop into a small bowl with powdered sugar, rolling to coat.
• Place cookies 2 inches apart on prepared cookie sheets and bake until set, about 15 minutes.
• Remove from oven and let rest 5 minutes, then remove to wire racks to cool. Cookies will keep up to 1 week in an airtight container at cool room temperature.

VEGAN CHOCOLATE CRINKLE COOKIES

Steps:

• In a medium bowl, stir together the flaxseed meal and water. Set aside - it will need to sit for about 5 minutes to gel.
• To another medium bowl, whisk together the flour, cocoa powder, 3/4 cup granulated sugar, baking powder, baking soda, and sea salt.
• To the flaxseed mixture, add the canola oil and vanilla extract. Stir to combine.
• Add the flour to the wet ingredients, about 1/3 at a time, stirring with a wooden spoon or a sturdy spatula until just until combined. The dough will be very stiff.
• Cover the dough with plastic wrap and chill for at least 4 hours.
• When it's time to bake, preheat oven to 350 degrees Fahrenheit. Line a baking sheet with a silpat or parchment paper. Add 1/4 cup granulated sugar to a small bowl and powdered sugar to a second small bowl.
• Okay, ready to get messy? It's worth it! Scoop dough in 1.5 tablespoon increments (I use a medium #40 cookie scoop [affiliate link] and highly recommend it) and roll into a ball with your hands. Roll the ball in the granulated sugar and then liberally in the powdered sugar. Really coat that thing in the powdered sugar! Set 2 inches apart on the cookie sheet.
• Bake until the cookie spreads and the edges are set, about 9 minutes. The cookies will still seem somewhat wet; that's okay, they will set when they cool.
• Let cool on the baking sheet for about 5 minutes then transfer to a wire rack to finish cooling completely.
• Cookies keep for several days at room temperature (you can cover them partially but leave a bit of room for air circulation so that moisture doesn't destroy the powdered sugar look).