Chocolate Crinkle Cookies
Updated: Feb 18, 2022
Vegan Chocolate Crinkle Cookies
These vegan crinkle cookies are sweet, chocolatey and soft in the centre but crisp on the outside. With their unique cracked look and icing sugar coating, these cookies can be a perfect gift as well as a lovely, easy bake for a treat with your morning coffee.
These cookies may not be a new bake, but they are a classic and one that should definitely be added to your regular baking list. With their soft, thick centre full of chocolate, they will quickly become a favourite... and if you're feeling like extra chocolate, chocolate chips make a great addition!
Preparation Time : 15 minutes
Baking Time : 12 - 14 minutes
Makes : 16 - 18 cookies
150g Caster Sugar
50g Brown Sugar
100g Coconut Oil (melted)
2 tbsp Dairy-Free Milk
1 tsp Vanilla Extract
120g Plain Flour
50g Cacao Powder
1 tsp Baking Powder
1 tsp Bicarbonate Soda
30g Icing Sugar (to coat)
Preheat the oven to 180C fan and line a baking tray with parchment paper.
Melt the coconut oil over a low heat and, once melted pour into a bowl with the caster and brown sugars and whisk until combined (I use a standing mixer on a high speed with a whisk attachment).
Then add in the milk and vanilla extract and continue to mix.
Once all the wet ingredients are combined add the flour, cacao powder, baking powder and bicarbonate of soda. On a low speed or gently by hand, mix the dry ingredients into the wet until a cookie dough is formed.
Equally divide the dough and roll each portion into balls. Then place your icing sugar on a plate or another flat surface and roll the balls though the icing sugar until they are completely coated.
Once they're all coated, place them on the lined baking tray with about 2 inches between each (leaving them as balls), as they will spread in the oven.
Bake in the oven for 12 - 14 minutes, then leave to harden on the baking tray for 5 minutes before transferring them to a rack to cool.
Once cool, store in an airtight container and enjoy!
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