Vegan Chocolate Crinkle Cookies
The ultimate comfort food, Vegan Chocolate Crinkle Cookies offer a deliciously rich, chewy texture that will satisfy your sweet cravings. These cookies are made with wholesome ingredients like almond butter and coconut sugar, making them a guilt-free treat. Perfect for any occasion, you won't be able to resist their chocolatey goodness!
Equipment
- Frying Pan
- Oven
- Wooden Spoon
- Mixing Bowl
- Baking Sheet
Ingredients
- 1 tablespoon ground flax seeds or chia seeds; see note
- 3 tablespoons water
- 3/4 cup almond butter I use raw almond butter, to minimize the flavor
- 3/4 cup coconut sugar
- 1/3 cup cacao powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon salt
- 1 teaspoon vinegar see note
- 1/4 cup organic powdered sugar or ground coconut, for rolling (optional)
Instructions
- Preheat the oven to 350ºF and line a baking sheet with parchment paper. In a large bowl, stir together the ground flax seeds and water.
- To the 'flax egg', add in the almond butter, coconut sugar, cacao powder, baking soda, vanilla extract, salt, and vinegar, and stir well until a thick batter is formed. As soon as it looks mixed, stop stirring, so that the batter doesn't get oily.
- Use a tablespoon to scoop the dough, then roll the ball between your hands. Dip the ball into powdered sugar or ground coconut, if you want the classic white-crackled look on the outside of your cookies.
- Arrange the cookies on the prepared baking sheet at least 2 inches apart from each other. They will spread as they cook. Bake for 10 minutes at 350º, or until the tops of the cookies start to crack.
- These cookies need to cool completely on the pan in order to firm up. Store them uncovered at room temperature for up to 3 days, or in an airtight container in the fridge for up to a week.
Notes
- Tip 1: If you don't need a vegan cookie, you can most likely swap the ground flax or chia seeds for a real egg.
- Tip 2: To ensure your cookies are vegan, make sure you buy organic powdered sugar.