Vegan Chocolate Crinkle Cookies
These vegan chocolate crinkle cookies are easy to bakes, soft and fudgy in texture and a real treat. Served with a cup of coffee or tea and you have a wonderful afternoon treat.
Prep Time10 mins
Cook Time15 mins
Servings: 18 cookies
Electric hand beater
- 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.
Calories are based on 1 cookie per serving with the recipe making 18.
Store in an airtight container to maintain freshness.