Vegan chocolate crinkle cookies
Who doesn’t love a good chocolate cookie? I’ve always baked peanut butter cookies or choc chip cookies because those always hit the sweet spot but I decided to try something new. These vegan chocolate crinkle cookies were inspired by gimme some ovens recipe. I had never made a crinkle cookie before, but these were so easy I’ll definitely be baking them a lot more frequently
Eggs in vegan baking
I often get asked what I use to replace eggs in vegan baking. I know so many recipes call for flax eggs or chia eggs and while I love the benefits of flax and chia I don’t like them in baking.
I find flax eggs make the mixture gummy or gloopy. I’ve never had much success with chia eggs last either. Flax ‘eggs’ also leaves an aftertaste. I experimented and made this recipe with both a flax ‘egg’ and a vegan egg replacer to see if there was a different and guess what? There was.
The flax egg cookies didn’t rise as much and I could taste the flax in the cookies which I didn’t like.
The vegan egg replacer cookies came out fluffy and had no after taste.
Egg replacer for the win.
I love these three brands. Make egg as per instructions and substitute in the recipe.
Vegan Chocolate crinkle cookie Texture
These chocolate crinkle cookies are soft and fudgy like in texture. They hold together really well.
Cookies in 30 minutes
Yup, these chocolate crinkle cookies are ready in 30 minutes and you can double or triple the batch. Think cookies for gifts at Christmas or sharing these with friends and family at Thanksgiving.
Best baking tools
When it comes to kitchen tools, I like to keep things simple. While I wish I had a kitchen aid mixer, until I do get one, I use a small electric beater and it does the job just as well. These are affordable and very useful when baking.
Another useful item is silicone mats for your baking trays. I recently purchased 2 of these and must say I wish I had done so sooner. I’m no longer using as much aluminum foil. My cookies slid off them so easily.
Other than the hand mixer or kitchen beater you can get away with making these with a bowl, spoon, measuring items, scale, and baking trays.
Most cookie recipes begin with creaming the butter/oil and sugar together. This is an essential step for trapping air particles in the mixture. This results in fluffy cookies.
These vegan chocolate crinkle cookies are:
- A sweet treat
- Easy to bake
- A great gift
Give these a try and let me know what you think 😬. If you’re on a sweet roll try making this gluten-free choc orange chickpea fudge too.
Vegan Chocolate Crinkle Cookies
- Electric hand beater
- Kitchen Scale
- 200 g organic brown sugar 7oz
- 60 ml coconut oil or canola oil (2 fl oz)
- 1 Vegan egg
- 200 g all-purpose flour 7oz
- 50 g cocoa powder 1.7oz
- 1 tsp baking powder
- 1/4 tsp salt
- 60 ml plant milk of choice I used almond milk (2 fl oz)
- 40 g confectioners sugar 1.4 oz (icing sugar)
- Pre heat oven to 350F or 180C
- In a mixing bowl add the coconut oil and sugar and beat together.
- Add the vegan egg and milk to the above mix and beat until well combined.
- Sift the flour, cocoa powder, baking powder, and salt into the wet ingredients.
- Divide mixture into 18 balls.
- Roll each ball in the confectioner's sugar (icing sugar)
- Line 2 baking trays with parchment paper or silicone mats
- Place the balls onto the trays and bake for 15 minutes.
- If the cookies don't spread out, take a fork once the cookies are out the oven and press them slightly flat.
- Allow to cool on the trays for 10 minutes before placing on a cooling rack.
- Keep in an airtight container for up to 2 weeks.
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Let me know if you give these a try by rating them below and sharing on Instagram. Tag me @the_hungry_herbivore
Until next time, happy cooking