Holiday baking season is one of our favorite seasons!
These vegan Chocolate Crinkle Cookies by Remy Park are deceivingly easy to make and have the chewiest centers that will keep you going back for “one more” cookie.
Watch the recipe here.
Remy Park's Chocolate Crinkle Cookies
Makes 12-15 cookies
Prep time: 1 hr Cook Time: 10 mins
RECIPE:
INGREDIENTS
1/2 cup vegan butter, room temp
1 cup organic cane sugar
1/4 cup aquafaba (chickpea brine)
1 tsp vanilla extract
1 1/2 cups gluten free 1-1 flour
1/2 cup cacao powder
1/2 tsp baking powder
1/2 tsp salt
1/4 tsp baking soda
1/4 cup granulated sugar, for rolling
1/3 cup powdered sugar, for rolling
INSTRUCTIONS
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In a mixing bowl, cream vegan butter and sugar until smooth. Next add aquafaba and vanilla extract and whisk until smooth.
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Add your remaining dry ingredients into the bowl and use a spatula to mix until a smooth dough forms. Transfer the bowl into the refrigerator for about 30 minutes to an hour, to set and allow for the flour to hydrate.
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When you’re ready to bake, preheat your oven to 350F and line 1-2 baking sheets with parchment paper or a nonstick baking mat.
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Using a small cookie scoop, scoop cookie dough and roll tightly into a ball. Toss to coat in granulated sugar first, followed by powdered sugar, then place on the baking tray. Leave 1.5” in between each cookie and gently press down using the bottom of a glass to flatten slightly.
Bake in the oven for 8-10 minutes, tops should be slightly crackly in texture. Remove from the oven and let sit on the tray until cool, the cookies will continue to bake slightly.
