Chocolate Crinkle Cookies!
The most amazing thing about chocolate cookies is that once you have experimented with a basic recipe enough, you can do just about anything with your perfect dough! From creating spicy cookies, to peanut butter cookies, or even cookies with pretzels and chocolate, you can go kookie with your cookies if you want to!
Here’s a great recipe for a basic vegan chocolate cookie dough. It has nice chocolate flavor, is not too sweet and is not too fatty. Happy baking!!!
Chocolate Crinkle Cookies
1/2 c sugar
1/3 c canola oil
2 tbsp molasses
1 tsp vanilla extract
1/3 unsweetened vanilla almond milk
1 tbsp flax seeds
1/2 c chocolate chips
1 1/4 c + 2 tbsp gluten free flour
2 tbsp cocoa powder
3/4 tsp baking powder
1/4 tsp salt
1 c powdered sugar
1/3 c sugar
Preheat oven to 325 degrees.
Melt chocolate chips in the microwave or on top of a double boiler. In a bowl combine sugar, oil, molasses, vanilla, almond milk, flax and the melted chocolate. Then add the flour (sifted), cocoa powder, baking powder and salt. Once the dough is thick and all of the ingredients have been incorporated, let the dough settle in the fridge for 20 minutes.
Roll the dough into small balls, each one about a teaspoon. Roll each cookie in the sugar and then in the powdered sugar.
Bake the cookies on a baking sheet covered in parchment paper for about 14 minutes!
Makes 2 dozen cookies.
This cookie recipe was adapted from Vegan Cookies Invade Your Cookie jar.