Vegan Chocolate Crinkle Cookies
48
- Prep Time20 min
- Total Time1 h
- Makes24
Produced by Radiyah Chowdhury, Irene Ngo and Aimee Nishitoba; photography by Erik Putz; food styling by Michelle Rabin; Paper art by Ali Harrison of Light + Paper
This recipe from Whisk and Sugar bakery in Charlottetown yields a classic, soft and fudgy holiday cookie that’s perfect for any party or cookie exchange. They’re sure to please even the pickiest cookie or chocolate lover.
Ingredients
2/3 cup icing sugar, (80 g)
1 1/2 cups granulated sugar, (288 g)
1/2 cup melted coconut oil, or vegetable oil
1/2 cup oat milk, or almond milk, room temperature
1 1/2 tbsp ground flaxseed
1 1/2 tsp vanilla
2 cups all-purpose flour, (240 g)
3/4 cup cocoa powder, (60 g)
1 1/2 tsp baking powder
1/2 tsp salt
Instructions
Position rack in centre of oven and preheat to 350F. Line 2 baking sheets with parchment. Pour icing sugar into a medium bowl.
Stir granulated sugar with oil in a large bowl until smooth. Stir in milk, flaxseed and vanilla until combined.
Sift in flour, cocoa powder, baking powder and salt. Stir until a soft dough forms. Scoop heaping 1-tbsp portions of dough and roll into balls. Coat balls completely in icing sugar and arrange 2 in. apart on prepared sheets. (The more icing sugar on the cookie, the more you will have a defined “crinkle” look.)
Bake cookies for 15 min. Cookies may look a bit wet or soft in the middle but will firm up as they cool. Let cookies on sheet for 10 min. Transfer to a wire rack and let cool completely. Store in an airtight container at room temperature for up to 5 days.
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