Vegan Chocolate Crinkle Cookies

Vegan Chocolate Crinkle Cookies

from noracooks.com
30 min
18 servings

Fudgy and rich vegan chocolate crinkle cookies are so pretty and a serious crowd pleaser! A classic holiday cookie, and for good reason. 

Ingredients

  • 1 cup granulated sugar
  • 1/3 cup canola oil OR melted coconut oil
  • 1 tablespoon ground flax seeds
  • 1/3 cup non-dairy milk
  • 1 teaspoon pure vanilla extract
  • 1 1/4 cups all purpose flour
  • 1/2 cup cocoa powder
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1 cup powdered sugar, for rolling

Directions

  1. 1

    Preheat the oven to 350 degrees F. Line two baking sheets with parchment paper.

  2. 2

    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.

  3. 3

    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. 

  4. 4

    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.

  5. 5

    Place the balls onto the prepared baking sheet, about 2 inches apart so they have room to spread.

  6. 6

    Bake for 10-12 minutes until set. They will appear slightly undercooked and soft, but will firm up as they cool.

  7. 7

    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!