Vegan Chocolate Crinkle Cookies

Vegan Chocolate Crinkle Cookies
(Makes about 3 Dozen)

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How about a perfect cookie for the holiday! If you need a little something for Santa, yourself or to give as a gift, have I got the perfect cookie for you. This cookie is very decadent and will bake to gooey perfection. And…Who can’t resist the look of a crinkle cookie? Doesn’t it look like winter, as if the snow just collected right on top of them? 😊
I hope you try this one, it is so simple. I place them in the freezer to harden up a bit, mostly because I’m too impatient to wait 2 hours in the fridge or overnight. However, you can certainly make these ahead and skip the freezer part, by storing them in the fridge instead. I reference it makes about 3 dozen because I made exactly 35 cookies. When I wrote this recipe out I anticipated 1/2 cup of chocolate chips but ended using only 1/4 cup. Hope you enjoy!

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Ingredients:
2/3 Cup Earth Balance (vegan butter), softened –room temp.
2/3 Cup Light Brown Sugar
¼ Cup Sugar
2 Tbsp Applesauce
2 Tsp Vanilla Extract
1 Cup All-Purpose Flour
2/3 Cup Cocoa Powder
1 Tsp Baking Powder
1 Tsp Baking Soda
¼ Tsp Salt
¼ Cup Mini Chocolate Chips (I use Enjoy Life brand)
½ Cup Powdered Sugar

Directions:
-Oven should be pre-heated to 375 degrees F.
-In a bowl cream together butter (E.B.) and both sugars-brown/granulated. I beat at low speed with my hand mixer until mixture is creamed together.
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-To the sugar mixture add: vanilla extract and applesauce then cream together again until combined.
-In a separate bowl – sift (or I prefer to just whisk) together: flour, cocoa powder, baking powder/soda and salt until combined.
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-Add wet mixture to dry mixture and slowly combine – I found that using a silicon type spatula works the best.
The mixture should look creamy like icing.
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-Cover with plastic wrap and place mixture in the freezer for 30 minutes.
-Spoon out about a tablespoon or use a small cookie scoop (works the best) into the palm of your hand.
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Make a small well or hole with your index finger. Add the chocolate chips and seal together.
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Roll to form a ball.
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Place your powdered sugar in a separate small bowl. Finally, roll your cookie dough ball into the sugar.
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-Bake for 7-8 minutes to perfection. Cookies will be soft chewy and gooey in the center.
I’ve baked for as long as 11 minutes for a crisper cookie.

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Vegan Chocolate Crinkle Cookies

  • Servings: 3 Dozen
  • Difficulty: Easy
  • Print

Credit: http://www.veganrescue.com

Ingredients:
2/3 Cup Earth Balance (vegan butter), softened –room temp.
2/3 Cup Light Brown Sugar
¼ Cup Sugar
2 Tbsp Applesauce
2 Tsp Vanilla Extract
1 Cup All-Purpose Flour
2/3 Cup Cocoa Powder
1 Tsp Baking Powder
1 Tsp Baking Soda
¼ Tsp Salt
¼ Cup Mini Chocolate Chips (I use Enjoy Life brand)
½ Cup Powdered Sugar

Directions:
-Oven should be pre-heated to 375 degrees F.
-In a bowl cream together butter (E.B.) and both sugars-brown/granulated. I beat at low speed with my hand mixer until mixture is creamed together.
-To the sugar mixture add: vanilla extract and applesauce then cream together again until combined.
-In a separate bowl – sift (or I prefer to just whisk) together: flour, cocoa powder, baking powder/soda and salt until combined.
-Add wet mixture to dry mixture and slowly combine – I found that using a silicon type spatula works the best.
The mixture should look creamy like icing.
-Cover with plastic wrap and place mixture in the freezer for 30 minutes.
-Spoon out about a tablespoon or use a small cookie scoop (works the best) into the palm of your hand. Make a small well or hole with your index finger. Add the chocolate chips and seal together. Roll to form a ball. Place your powdered sugar in a separate small bowl. Finally, roll your cookie dough ball into the sugar.
-Bake for 7-8 minutes to perfection. Cookies will be soft chewy and gooey in the center.
I’ve baked for as long as 11 minutes for a crisper cookie.

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3 thoughts on “Vegan Chocolate Crinkle Cookies

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