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Vegan Chocolate Crinkle Cookies

43

  • Prep Time20 mins
  • Total Time1 hr
  • Makes24
*PLUS cooling time
Vegan Chocolate Crinkle Cookies

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.

Assorted cookies on a pink background with the words in white "Find more Christmas cookie recipes"

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