These Vegan Chocolate Crinkle Cookies are a vegan version of the Food Network’s Chocolate Crinkle Cookies. I veganized them by using Ener-G Egg Replacer and vegan butter. Normally I do not like the taste of coffee (as Ethan says, we are a mixed marriage), however, in these cookies, the addition of coffee really helps bring out the chocolate flavor.
TIP: When you are rolling out the dough balls, wash your hands after every 12 balls or else the dough will start to stick to your hands.
Prep Time: 35 min
Inactive Time: 2 hrs
Cook Time: 30 min
Yield: 3 dozen cookies
Ingredients:
6 3/4 teaspoons Ener-G Egg Replacer
9 Tablespoons warm water
1 cup all-purpose flour
1/3 cup unsweetened cocoa powder
1 Tablespoon instant coffee granules
1 teaspoon baking powder
1/4 teaspoon baking soda
4 ounces bittersweet chocolate, chopped
1 stick (8 tablespoons) vegan butter, cut into pieces
1 cup packed light brown sugar
1/2 cup powdered sugar
Directions:
1. In a small bowl, whisk together the egg replacer and water. Set aside to thicken.
2. In medium bowl, whisk together the flour, cocoa powder, espresso powder, baking powder, and baking soda. Set Aside.
3. Melt the chocolate and vegan butter in a medium microwave-safe bowl in the microwave in 1-minute increments, stirring in between, until smooth. Let cool slightly.
4. Add the brown sugar and egg replacer to a large bowl. Beat with an electric mixer on medium-high speed until thick, about 2 minutes. Scrape the chocolate mixture into the sugar mixture and beat until incorporated. Add the flour mixture and beat until just combined. Refrigerate the dough until firm, at least 2 hours and up to overnight.
5. Position oven racks in the top and bottom thirds of the oven and preheat to 350F. Line 2 baking sheets with parchment paper.
4. Put the powdered sugar in a small bowl. Scoop out tablespoonfuls of the dough and roll them into balls. Refrigerate half the dough balls. Toss the remaining balls in the sugar, coating them very generously (you shouldn’t see any dough peeking through). Arrange the balls about 1 inch apart on the prepared baking sheets. Flatten the balls slightly with your fingers.
5. Bake until the cookies spread, the tops are dull in color and cracked and the edges are firm, 12 to 14 minutes. Let cool on the baking sheets for a few minutes, then transfer to a wire rack to cool completely. When the baking sheets are cool, repeat with the remaining dough balls. The cookies can be stored in an airtight container at room temperature for up to 3 days.
