Vegan Chocolate Crinkle Cookies
Chewy chocolatey cookies that will please any crowd and are easy to make!
Ingredients
- 2 tbsp ground flaxseeds
- 75 g water
- 55 g cocoa powder, sifted
- 80 g brown sugar
- 100 g granulated white sugar, make sure it’s vegan
- 1 tsp vanilla extract
- 50 g neutral oil, (grapeseed, canola, vegetable...)
- 55 g water
- 1/4 tsp instant coffee granules or powder, optional
- 150 g all-purpose flour
- 1 tsp baking powder
- 1/4 tsp salt
- 1/2 cup powdered sugar
Instructions
- Preheat your oven to 180°C or 350°F and line a baking sheet with a silicone mat or parchment paper.
- Mix together the ground flaxseeds and the 75g of water and set aside to thicken.
- Whisk together the flour, baking powder and salt and set aside.
- In a bowl, whisk together the cocoa powder, sugars, vanilla, oil,the 55g of water and coffee until completely smooth.
- Add the flaxseed mixture and stir followed by the flour mixture. Combine without overmixing.
- If your dough is too soft to form balls, you can cover it and pop it in the fridge for 30 minutes.
- Put the powdered sugar in a small bowl.
- When the dough is ready, form it into ping pong sized balls (35g if you want to weigh them) and roll in the powdered sugar before placing them on your lined baking sheet. They spread a bit so leave some room between each ball.
- Bake for 10 to 13 minutes and let them cool completely on the baking sheet before storing.
Notes
- *Disclaimer: I have a tiny not-so-great oven, so your bake time may vary from mine.
- I strongly suggest making recipes by weight, if you make them by cups I can’t guarantee that you’ll get the same results.
- The coffee helps to bring out that deep chocolate flavour, but it’s not necessary.
- These cookies will last at least a week in a sealed container at room temperature, but if you want them even chewier I would suggest keeping them in the fridge!