Vegan Chocolate Crinkle Cookies
Soft, melt in your mouth cookies with a fudgy, brownie-like centre. Perfect for festive parties!
Ingredients
- 100 g Self-raising flour* (¾ cup)
- 25 g Cocoa powder (¼ cup)
- 45 g Vegan margarine (~3 tablespoons)
- 100 g Caster sugar (½ cup)
- ½-1 Teaspoon Flavour extract of choice (I like to use peppermint, orange or vanilla. Amounts will vary depending on the flavour so adjust to taste.)
- 2 Tablespoons Soy milk (sub for any other plant-based milk)
- 60 g Icing/powdered sugar (~½ cup)
Instructions
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Line a large baking tray with baking paper.
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In a large bowl, mix together the flour and cocoa powder. Add the vegan margarine and use your fingers to rub it in to make a breadcrumb-like mixture.
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Stir in the caster sugar.
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In a small mug or bowl, mix together the plant-based milk and your flavour extract of choice. Then add it to the bowl with the dry mixture.
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Use a spoon to mix everything in until it starts to stick together, then use your hands to form a ball of dough. It will seem dry at first but should stick together easily when you get your hands in there.
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Cover the dough and place it in the fridge for 30 minutes.
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Preheat your oven to 180°C/350°F (or 160°C/325°F if you're using a fan or convection oven).
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Remove the dough from the fridge and divide it into 8 equal pieces. Use your hands to roll each piece into a ball and flatten to discs around 1 to 1.5 inches thick.
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Put the icing sugar onto a shallow plate and roll each disc in it until completely covered. The more you use, the better they will look once baked.
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Place the cookies onto the tray and bake for 10 minutes. They will still be a bit wobbly when you remove them from the oven but will become fudgy and chewy when cool. Make sure to let them cool completely before you try to remove them from the tray.
Recipe Notes
- *If you can't find self-raising flour, add 1 tsp baking powder to plain flour.
- Self-raising flour can be subbed 1:1 for a gluten-free self-raising flour blend. Make sure your blend contains xanthan gum, which will help the cookies stick together. Otherwise, add 1/8 teaspoon of xanthan gum separately.
- If using gluten-free flour, the cookies will be a lot more fragile. Once they're completely cool, carefully transfer them to the fridge and leave them in there for 1 hour, to help them to firm up and become chewier.