Chocolate Crinkle Cookies (Vegan Friendly)

Don't make these cookies unless are prepared to face the fact that you are probably going to eat an entire plate of them as soon as they are cool enough. They have all the elements that make a cookie addictive: crispy around the edge, chewy and soft in the middle, sweet and a bit salty at the same time...

.....and really really chocolaty. 

I'd love to take credit for these cookies, but these are the product of my friend Whitney who whipped them up for me while I was visiting this weekend

Adorable!

 

... and she was nice enough to let me share the recipe here on my blog.

 

We were joined by the lovely sous-chef Sophie who I have known since she was just a little muffin. She carefully supervised the activity in the kitchen.

 

Whitney mixed up the cookie dough which uses both melted chocolate chips and cocoa powder (double chocolate = super moist and chocolaty).  Then she stuck the cookie dough in the fridge to chill.

 

While the dough was chilling she put powdered sugar and regular sugar on separate plates.

 

The granulated sugar gives them a bit of a crispy crunch

 

..and then they are rolled in powdered sugar which gives them the pretty black and white crackles after baking.

 

These cookies were so easy to make (even easier for me because I was just sitting there watching Whitney make them) that there is no reason to settle for sad stale super market cookies.

 

I think I ate seven of these in a row.. yum!

Thanks for the cookies Whitney!

 

Chocolate Crinkle Cookies (vegan friendly for your favorite friendly vegans)

3/4 cup sugar

1/3 cup vegetable oil

2 tbsp corn syrup (this is vital for helping the cookies spread)

1 tsp vanilla extract

1/3 cup soy milk (you can also use rice milk or regular dairy milk)

1 tbsp ground flax seeds

powdered sugar and granulated sugar for coating the cookies in.

4 ounces (about 1/2 a cup) chocolate chips melted (if you want to avoid using dairy in your cookies buy the semi-sweet chocolate chips rather than milk chocolate)

1 1/4 cups + 2 tbsp all purpose flour

2 tbsp  cocoa powder

3/4 tsp baking powder

1/4 tsp salt  (Whitney adds slightly more than this which gives them an addictive salty- sweet flavor)

1. Preheat the oven to 325 and line with parchment paper

2. In a bowl mix together the sugar, oil, corn syrup, vanilla, soy milk, flax seeds, and melted chocolate until smooth

3. Sift in the flour, cocoa, baking powder, and salt and mix until a thick dough forms. Chill the dough in the fridge for 15 minutes

4. Put powdered sugar on one plate and granualted sugar on another. Roll the dough into tbsp sized balls and roll them first in the granulated sugar, and then in the powdered sugar.

5. Place the sugared dough 2 inches apart and bake for 14 minutes. Let the cookies cool for five minutes on the tray before moving them (to give them time to firm up a bit)

 

 

Comments

[Mary at n00bcakes]

Very cute, and very delicious looking! I'm not sure I've ever used both cocoa powder and melted chocolate in a recipe; it sounds divine. Love the crinkle cookie look, too! I'll definitely have to put them on my "to-make" list.

[DK]

As always those look fantastic... You're making me think my Christmas gift this year should be a mixer! Also, love the apron.

[Buggie]

"1/4 tsp (Whitney adds slightly more than this which gives them an addictive salty- sweet flavor)"

1/4 tsp what???

[Clockwork Lemon]

Buggie: oops, its 1/4 tsp salt. I edited it in the post.

[Cass Lehfeldt]

I made these tonight! They were everything I hoped for. I ended up adding extra flour becuase the dough didn't seem stiff enough at first, But after chilling, maybe I was wrong!
Also, my cookies didn't turn out as pretty, it seemed difficult to get the powdered sugar to stick to the ballz. Maybe if I used a larger grain of sugar it would leave more room for the powerded sugar?

Regardless, they are wonderful and fudgey and awesome and dissapearing as I type!

Thank you for this great recipe Whitney!

[Darina]

These are so cute. I have the eat the whole plate cookie problem, too. Which is why I don't make them that often.

[Whitney T]

Thanks for all of the kind words everybody!

Cass, I have had that problem before and usually it was an issue of over-flouring/over-chilling. When the dough is just below room temperature it's quite sticky (expect to have a fair amount of residue on your hands after rolling) and the powdered sugar has no problem staying on. I've also been known to sprinkle a little extra powdered sugar on each cookie before baking, because I am vain and want every cookie to look like a metaphorical crisp, fresh, two billion dollar bill.

[Sammy]

are these from the book "vegan cookies take over your cookie jar"?

[Clockwork Lemon]

Sammy: It's quite possible that they are. I only know them as "the delicious cookies that whitney makes that I was surprised to learn are vegan" :)

[Ally]

These cookies look amazing and delish, but they're not actually vegan if they use white granulated sugar. Sucanat would probably yield the same results, and it IS vegan friendly, but I'm not sure if it would crinkle the same way. Experimenting, here I come. :)

[Mandy]

Hey wheat-free folks! I successfully made these replacing the wheat flour with 1 2/3 c oat flour.

Thank you for this recipe! I have a kiddo with many food sensitivities, and this recipe with the aforementioned changes allowed me to make our family's favorite Christmas cookie for him. Happy holidays to you!

[vegan chocolate frosting]

wow, that looks like a really really good cookie.

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