Double chocolate vegan crinkle cookies!! I think that technically, possibly, theoretically these may be considered a Christmas cookie....and its smack dab in the middle of summer. When we were younger, my mom would make these for us pretty much any time during the year for no special reason other than we wanted cookies and we loved chocolate, so why not? :)
Vegan Double Chocolate Crinkle Cookies
(adapted from Martha Stewart)
1/2 cup vegan butter or shortening, room temperature
3/4 cups brown sugar
3/4 cups granulated sugar
8 ounces dairy free dark chocolate, melted and cooled slightly
3 teaspoons EnerG egg replacer (or 2 flax eggs)
2 teaspoons vanilla extract
1/4 cup non dairy milk of your choice
1 and 1/4 cup all-purpose flour
1/2 cup cocoa powder
2 teaspoons baking powder
Powdered sugar and granulated sugar for coating
Cream together the vegan butter, brown sugar, and granulated sugar till light. Add in the melted chocolate, egg replacer, vanilla, and non dairy milk. Mix well. Sift together the flour, cocoa powder, and baking powder. Add into the wet ingredients and mix just till combined. The dough will be fairly stiff. Refrigerate if necessary.
Preheat oven to 350 degrees F. Roll dough into 1 inch balls. Coat first in granulated sugar. Then roll in the powdered sugar. Place 2 inches apart on a parchment lined baking sheet. Bake for about 10 minutes. Remove from oven. The cookies may not flatten out so with a plate or the bottom on a glass, gently press down on each cookie right out of the oven if they have not flattened. This will help create the cracked look. They are very soft at first but crisp up when they cool.