Vegan Chocolate Crinkle Cookies
These vegan chocolate crinkle cookies are rich, fudgy and chewy, with soft, brownie-like centres and a crisp, crackled sugar crust.
Servings 16 cookies
Ingredients
Cookie Dough:
- 65 g (¾ cup) cocoa powder
- 150 g (¾ cup) caster or granulated sugar
- 55 g (¼ cup) neutral oil (I use olive)
- 80 g (⅓ cup) unsweetened non-dairy milk (I use soy)
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
- 1 teaspoon instant espresso powder optional
- ¼ teaspoon salt
- 140 g (1 cup + 2 ½ Tablespoons) plain (all-purpose) flour
For Coating:
- 50 g (¼ cup) caster or granulated sugar
- 50 g (½ cup) icing (powdered) sugar
Instructions
- Whisk together the cocoa powder, caster or granulated sugar, oil, milk and vanilla extract in a mixing bowl until smooth.65 g (¾ cup) cocoa powder, 150 g (¾ cup) caster or granulated sugar, 55 g (¼ cup) neutral oil (I use olive), 80 g (⅓ cup) unsweetened non-dairy milk (I use soy), 1 teaspoon vanilla extract
- Mix in the baking powder, salt and espresso powder, followed by the flour. Stir until no dry lumps remain, the dough should resemble a thick brownie batter.1 teaspoon baking powder, 1 teaspoon instant espresso powder, ¼ teaspoon salt, 140 g (1 cup + 2 ½ Tablespoons) plain (all-purpose) flour
- Cover the bowl and chill the dough in the fridge for at least 1 hour, preferably 4.
- Preheat the oven to 190℃/170℃ fan/375℉/gas mark 5. Line two baking sheets with baking parchment. Place the caster/graulated sugar in one small bowl, and the icing/powdered sugar in another.50 g (¼ cup) caster or granulated sugar, 50 g (½ cup) icing (powdered) sugar
- Divide the chilled dough into 16 portions, about a heaped Tablespoon each, and roll them into balls.
- Roll the balls first in the caster/granulated sugar, giving them a light coating, and then in the icing/powdered sugar, making sure that they have a thick, even coating.
- Place the cookies spaced apart on the lined baking sheets and bake for 12-15 minutes until firm around the edges but still slightly wet looking in the centre.
- If you prefer flatter cookies, bash the baking sheets on the counter as you take them out of the oven, this will deflate the cookies slightly.
- Allow the cookies to cool on the baking sheets for 5-10 minutes, then gently transfer them to a wire rack to cool completely.
Notes
- See post above for tips, details, make ahead and freezing instructions and step-by-step photos.
- As with all of my baking recipes I really do recommend using the metric measurements with a digital scale rather than the cup conversions. Cups are a wildly inaccurate measuring system and you will get far better, more consistent results using a scale, not to mention that it is also easier and less messy than cups!