Vegan Crinkle Cookies
With a crisp exterior and a soft, chewy, brownie-like interior, these vegan chocolate crinkle cookies are the best of both worlds.
For perfect crinkle cookies (which is what we're all here for), you want to make sure you follow one major tip. When shopping for these, remember to look for icing sugar that doesn't contain corn or maize starch. I'm the opposite of a scientist, but what my serious cookie testing has led me to believe is that using icing sugars that contain starches makes the icing sugar clump up once the cookies are in the oven. Because of that, rather than the snowy white cookies I was after, my first batch of these came out of the oven yellow and cake-y which as you can imagine was so not what I was after. If you tend to buy Tate & Lyle icing sugar, stay away from it when baking these cookies as it contains maize starch, and grab some Silver Spoon icing sugar instead.
15 mins (+resting)
2 tbsp ground flax seeds
125g plain flour
50g cocoa powder
140g + 50g granulated sugar, divided
1 tsp baking powder
½ tsp baking soda
¼ tsp salt
80ml neutral oil
1 tsp vanilla extract
150g icing sugar, for rolling
In a large bowl, combine ground flax seeds and 6 tbsp warm water and mix to combine. Let sit for 10 minutes to thicken.
In a separate bowl add flour, cocoa powder, sugar, baking soda, baking powder and salt and whisk to combine.
Once the flaxseed mixture has thickened, whisk in the oil and vanilla extract to the same bowl. Fold the dry ingredients into the wet, in two parts. Stir until all the flour has been incorporated.
Cover the bowl and let it rest in the fridge for at least an hour (but ideally 2-3).
Preheat the oven to 180˚C and line a large baking tray with parchment paper.
Next, fill one small bowl with 80g granulated sugar and another with 150g icing sugar.
Use an ice cream scoop or large spoon to scoop up around 1 tbsp of dough from the bowl. Use your hands to roll it into a ball.
Coat it first in granulated sugar, and then in icing sugar. Place on the lined baking tray and repeat with the rest of the dough - leaving 5-6 cm between each cookie.
Bake for 9-10 minutes, until the cookies have stopped spreading. Remove from the oven and let cool for 15 minutes before tucking in.
by Valentina Concordia
Valentina is our Food Creative, who dreams up our tasty dishes and recipes for our social channels. She has loads of experience cooking up a storm in Italian kitchens, so it’s no surprise she can’t live without good-quality olive oil (don’t come between her and her olive oil) and fresh pasta.