Vegan Chocolate Crinkle Cookies
Fudgy chocolate crinkle cookies with crisp edges and soft middles...and no dairy or eggs to speak of!
Servings: 26 cookies
Ingredients
- 2 T ground flax seed
- 5 T water
- 2 c all-purpose flour
- 1/2 c Dutch cocoa powder
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1 tsp kosher salt*
- 1 tsp instant espresso powder
- 3/4 c vegetable oil
- 1/2 c granulated sugar
- 1 c packed brown sugar
- 3 T nondairy milk**
- 1 tsp vanilla extract
- 1/2 tsp almond extract
- 1/2 c powdered sugar (for rolling)
Instructions
- Preheat oven to 350°F. Line two cookie sheets with parchment paper or silicone baking sheets.
- Make flax eggs: Combine the ground flax seed and water in a small bowl and let sit for at least 5 minutes.2 T ground flax seed, 5 T water
- Whisk together flour, cocoa powder, baking soda, baking powder, salt, and instant espresso. Set aside.2 c all-purpose flour, 1/2 c Dutch cocoa powder, 1 tsp baking soda, 1/2 tsp baking powder, 1 tsp kosher salt*, 1 tsp instant espresso powder
- In the bowl of a stand mixer fitted with the paddle attachment (or in a large mixing bowl using a hand mixer), combine oil and both sugars, mixing just until completely combined.3/4 c vegetable oil, 1/2 c granulated sugar, 1 c packed brown sugar
- Add the flax eggs, nondairy milk, vanilla extract, and almond extract. Mix until well combined and smooth, about 1-2 minutes.3 T nondairy milk**, 1 tsp vanilla extract, 1/2 tsp almond extract
- Add the flour mixture, mixing until fully incorporated. Scrape the bottom of the bowl to ensure you don't miss any bits of flour.
- Using a medium cookie scoop or your hands, scoop dough into 2T-sized balls. Roll in powdered sugar and place on cookie sheet about 1" apart.1/2 c powdered sugar (for rolling)
- Bake for 8-10 minutes, or until tops are nicely cracked and the cracks no longer look wet. Let cool on cookie sheet for 10 minutes, then move to a cooling rack to cool completely.Store in an airtight container for up to 5 days.
Notes
* I use Morton kosher salt. If you use Diamond, you'll want to adjust the amount accordingly.
**I used soy milk, but oat, almond, or coconut milk should all work well here.
Want to make bigger cookies? Use a large cookie scoop (about 3T), and bake for 12-14 minutes. Makes about 15 cookies.