Whisk and Sugar's Vegan Chocolate Crinkle Cookies

10

PREP TIME

20 min

TOTAL TIME

1 h

Makes

24

* PLUS cooling time
Whisk and Sugar's 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

"One of my best memories growing up was making holiday cookies with my family—now I get to pass that tradition to my own kids. These soft and fudgy vegan chocolate crinkle cookies are a classic holiday cookie that’s perfect for any party or cookie exchange. They’re sure to please even the pickiest cookie or chocolate lover." —Courtney Van Horne, owner, Charlottetown (now closed, sadly)


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
  • 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

  1. Position rack in centre of oven and preheat to 350F. Line 2 baking sheets with parchment. Pour icing sugar into a medium bowl.
  2. Stir granulated sugar with oil in a large bowl until smooth. Stir in milk, flaxseed and vanilla until combined.
  3. 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.)
  4. 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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