Vegan Chocolate Crinkle Cookies Recipes

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).

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.

CHOCOLATE PEPPERMINT CRINKLE COOKIES

Steps:

• In a small bowl combine flour, salt, and baking powder. Set aside.
• In a medium bowl or stand up mixer stir together cocoa powder, sugar, applesauce, oil, extracts, and peppermint candies (if using) until well blended. Add flour mixture and mix until just combined.
• Wrap the dough in plastic wrap and chill for 2 hours.
• Preheat the oven to 350 degrees F. Line two baking sheets with parchment paper. Place the granulated and powdered sugars in two separate bowls.
• Remove chilled dough and roll into balls about one tablespoon each. Toss first in the granulated and then second in the powdered sugar, coating fully.
• Bake for 12-13 minutes (cookies should be slightly underbaked). Remove from oven and allow to cool for 2-3 minutes before transferring onto a wire rack to cool completely.