Crispy, chewy, and very chocolaty, these vegan-friendly chocolate crinkle cookies are impossible to resist; just a perfect Christmas treat.
Preparation Details
Prep Time: 10 mins
Cook Time: 11 mins
Total Time: 31 mins
Servings: 20
Ingredients
- 2 tablespoons ground flax seeds
- ⅔ cup water, divided
- 1 ½ cups all-purpose flour
- ½ cup unsweetened cocoa powder
- 2 teaspoons baking powder
- ¼ teaspoon salt
- ¾ cup vegan chocolate chips
- 3 tablespoons coconut oil
- ¾ cup white sugar
- 1 teaspoon vanilla extract
- ½ cup confectioners’ sugar
Steps
- Preheat oven to 325 degrees F (175 degrees C). Line 2 baking sheets with parchment paper.
- Mix ground flax seeds with 1/3 cup water in a bowl; let sit until thickened, about 10 minutes.
- Sift flour, cocoa powder, baking powder, and salt into a bowl.
- Melt chocolate chips and coconut oil in a microwave-safe glass or ceramic bowl in 15-second intervals, stirring after each melting, 1 to 2 minutes. Let cool.
- Beat flax seed mixture, remaining 1/3 cup water, sugar, and vanilla extract in a bowl with an electric mixer until creamy, about 3 minutes. Add flour mixture and melted chocolate; mix until well combined. Shape dough into 1-inch balls. Roll in confectioner’s sugar and place on the prepared baking sheets.
- Bake in the preheated oven until firm to the touch, 11 to 13 minutes.
