Vegan Chocolate Crinkle Cookies
These vegan chocolate crinkle cookies are super chocolatey and come with the most beautiful iconic crinkled look!
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Servings : Cookies
Calories : 66kcal
Ingredients
- 1 cup (125 g) all-purpose flour
- ½ cup (50 g) unsweetened cocoa powder
- 1 teaspoon baking powder
- ¼ teaspoon salt
- ½ cup (120 g) vegetable oil
- ½ cup (100 g) granulated sugar
- 4 tablespoons oat milk
- 1 teaspoon vanilla extract
For Rolling
- 2 tablespoons granulated sugar
- ½ cup (60 g) powdered sugar
Instructions
- In a medium bowl, whisk together the flour, cocoa powder, baking powder and salt until combined. Set aside.
- In the bowl of a stand mixer fitted with a paddle attachment, add the vegetable oil, granulated sugar, oat milk, and vanilla extract. Beat on medium-high speed until combined.
- Fold in the dry ingredients and beat on medium-low speed until combined.
- Cover the dough with plastic wrap and refrigerate for at least 1 hour (or up to 24 hours).
- Once you’re ready to bake the cookies, preheat the oven to 350°F (180°C). Line a large cookie sheet with parchment paper. Fill a small bowl with powdered sugar and one with granulated sugar.
- Form the dough into 1-inch round balls. Dip each dough ball in the granulated sugar first, then in the powdered sugar until it is completely covered on all sides.
- Place the cookies 2 inches apart on the prepared baking sheet.
- Bake for 12 minutes in the preheated oven.
- Allow cookies to cool for 5 minutes on the baking sheet, then transfer to a cooling rack to cool completely.
Notes
Store them in a cookie tin at room temperature.
Keeps fresh for one week.
Freeze cookies for up to 3 months in a freezer bag and thaw single cookies for 30 minutes at room temperature.
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Nutrition
Calories: 66kcal | Carbohydrates: 16g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 31mg | Potassium: 62mg | Fiber: 1g | Sugar: 9g | Vitamin A: 6IU | Calcium: 17mg | Iron: 1mg