Dairy-free and egg-free means you can eat the batter, something I always do because, well, why wouldn’t you!?!!
This recipe makes about 22-24 cookies. If you have super hungry chocolate lovers to feed, you may want to double the recipe.
Vegan Chocolate Crinkle Cookie Recipe
Rolling the cookies-
1/4 cup organic granulated sugar
1/4 cup organic powdered sugar
Make the batter-
1/2 cup all purpose flour
1/2 cup whole wheat flour
1/2 cup organic granulated sugar
1/4 cup cocoa powder
1/4 t fine sea salt
3/4 t baking powder
1/4 cup maple syrup
1/4 cup light vegetable oil (I used avocado oil)
1 T ground chia seeds
4 T water
1 t vanilla
1/2 cup chocolate chips or chunks of your favorite chocolate bar
1/4 cup mini vegan chocolate chips (could use regular size chips but minis work especially well)
1/4 cup small walnut pieces
- Preheat the oven to 325 degrees.
- Place ground chia seeds in a bowl add the water. Whisk to create the chia “egg”. Let sit for 10 minutes. It will form a gel-like consistency.
- Make the batter. Using the ingredients for the batter, sift the flours, sugar, cocoa, baking powder, and salt in a big bowl and whisk to make sure fully combined.
- In a separate big bowl, combine the maple syrup, oil, and vanilla. Whisk well.
- Melt the 1/2 cup chocolate chips or broken pieces of your favorite chocolate bar. You can melt in the microwave 30 seconds, check and mix, then another 30 seconds check and mix. Probably takes 1 and a half to two minutes, but keep checking. You don’t want burnt chocolate. I prefer to melt using a double boiler.
- Once chocolate is melted, whisk. Add the chocolate and chia “egg” to the maple syrup mixture and whisk until fully combined.
- Add the dry mixture to the wet and mix until fully combined.
- Mix in your mini chocolate chips and/or walnut pieces.
- Place dough in refrigerator for 5-10 minutes.
- Get ready to rock n’ roll. Set up your assembly line- a bowl with the granulated sugar and a bowl with the powdered sugar.
- Take the dough out of the refrigerator. Using a tablespoon form into approximately one inch balls. Roll in the granulated sugar first until fully coated, then roll in the powdered sugar.
- Place on cookie sheet about 1 1/2 inches apart. They don’t spread that much.
- Place in the oven. Cook for 15-18 minutes.
Let them cool a bit so you don’t burn your mouth. It’s ok to eat warm. Transfer to cookie sheet to let cool. Once cooled, if necessary (they disappear quickly!) store in a tin or cookie jar.