Vegan Chocolate Crinkle Cookies
Fudgy and rich vegan chocolate crinkle cookies are so pretty and a serious crowd pleaser! A classic holiday cookie, and for good reason.
Servings: 18 cookies
Preheat the oven to 350 degrees F. Line two baking sheets with parchment paper.
In a large bowl, add the sugar and canola oil. Stir with a wooden spoon until well combined and smooth. Add the ground flax seeds, non-dairy milk and vanilla, and mix well to combine.
Sift in the flour, cocoa powder, baking powder and salt using either a sifter or fine mesh strainer. Stir until combined with the wet ingredients and a soft dough is formed.
Place the powdered sugar in a small mixing bowl. Scoop out a heaping tablespoon of dough at a time, and shape into a ball. Roll the ball in the powdered sugar very generously, covering all sides. The more powdered sugar, the prettier the cookies will be.
Place the balls onto the prepared baking sheet, about 2 inches apart so they have room to spread.
Bake for 10-12 minutes until set. They will appear slightly undercooked and soft, but will firm up as they cool.
Cool on the baking sheet for at least 10 minutes, then transfer to a wire rack. Store any extra cookies in an airtight container for 4-5 days. Enjoy!
- May use canola oil, melted coconut oil or melted vegan butter.
- Use any kind of non-dairy milk you like, such as soy, almond, cashew, or coconut milk.
- If the dough is hard to work with, stick it in the fridge for 30 minutes or so, then try again. You can also wet your hands a little bit so the dough sticks less.
Serving: 1cookie | Calories: 148kcal | Carbohydrates: 26g | Protein: 2g | Fat: 5g | Saturated Fat: 1g | Sodium: 36mg | Potassium: 77mg | Fiber: 1g | Sugar: 18g | Vitamin A: 17IU | Vitamin C: 1mg | Calcium: 21mg | Iron: 1mg