Description
These fudgy, warm, vegan double chocolate crinkle cookies need to be on your recipe wish list this season. The classic Christmas cookie, but vegan. Still fudgy, still thick, still with a beautiful crinkle…what's not to love?!
Ingredients
Units
Scale
- 115 g salted vegan butter
- 100 g granulated sugar
- 100 g light brown sugar
- 2 tsp vanilla extract
- 2 tsp flaxmeal
- 3 tsp hot water
- 125 g all purpose flour
- 52 g dutch process cocoa
- 1/8 tsp salt
- 1 tsp baking soda
- 1/2 tsp baking powder
- 100 g vegan dark chocolate (chopped into pea-sized chunks)
For the crinkle
- 3 tbsp granulated sugar
- 120 g icing sugar
Instructions
- combine The cookie dough: Make the flaxegg by combining flaxmeal with hot water. Set aside for 5 minutes. With a wooden spoon, beat softened room temperature butter with both sugars until light and fluffy. Mix in the flaxegg and vanilla extract.
- fold In another bowl, whisk together flour, cocoa, baking soda, baking powder and salt. Whisk until there aren’t any clumps! Add a little of the dry mixture into the soft, fluffy butter-sugar mixture. Fold together, add in more of the dry and repeat until everything is combined. Fold in the pea-sized dark chocolate chunks. Cover with a lid or plate, and refrigerate overnight.
- bake Baking the cookies: Take out the cookie dough from the fridge, and bring it back to room temperature. Pre-heat oven to 180°C/350°F and line a baking sheet with parchment paper. Roll cookie dough into 1 1/2 tbsp amounts. Roll into the granulated sugar, then icing sugar. Place on a lined baking sheet, and bake for 9 minutes. Take out the cookies, and tap the baking sheet on the counter 3-4 times. Return back to the oven and bake for another 3 minutes. Remove from oven. allow the cookies to rest on the baking sheet for 10 minutes, then transfer onto a cooling rack for another 5. Enjoy warm!
- Prep Time: 15 minutes
- Cook Time: 13 minutes
- Category: Dessert
- Cuisine: American
Nutrition
- Calories: 220