Vegan Chocolate Crinkle Cookies Recipe
These are the perfect soft, fudgy cookies for your holiday party! You'll want to make this the irresistible plant-based addition to your table this year. Tell us how they did in the comments below!
Vegan Chocolate Crinkle Cookies
1 cup all-purpose flour
3/4 cup sugar
1/2 cup cocoa powder
3 tbsp dark chocolate chips ((make sure they're dairy-free!))
3 tbsp vegan butter (melted and cooled)
2 tbsp ground flaxseed (for flax eggs (mix with 1/2 cup warm water))
1 tbsp instant coffee (grounds (trust us on this one!))
1 tsp vanilla extract
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
Heat your oven to 350ºF or 176ºC.
Add all dry ingredients (except chocolate chips and coffee) to a large mixing bowl.
Mix together your flax eggs, vegan butter, instant coffee, and vanilla extract.
Pour your wet ingredients into your dry ingredients slowly, mixing constantly with a spoon. Mix until just combined, then add chocolate chips and use hands to fully incorporate all ingredients together.
Form a ball with your dough, cover with plactic wrap and place in the fridge for a few hours or overnight.
Line your baking tray with the parchment paper.
Form 1 1/2 inch diameter balls using your dough, and set them on the tray over the parchment paper, with 2 inches of space between them.
Bake your cookies for about 10 minutes. Then, let them cool completely. Finally, enjoy with a cold glass of almond milk!
