Vegan Chocolate Crinkle Cookies

Closeup of chocolate crackled cookies piled on a white plate.

4.84 from 6 votes

Cookies made with melted vegan chocolate, flour, and chia egg rolled in powdered sugar; get their name from the crackled sugar coating that forms as they bake.

Course Dessert

Cuisine Egg Free, Vegan

Prep Time 10

Cook Time 10

Chilling time 2

Total Time 2 20

Servings Cookies

Calories 88kcal

Author Ligia Lugo

Ingredients

3 tablespoons ground chia seed - mixed with 9 tablespoons water
4 squares unsweetened baking chocolate - melted and cooked
½ cup Extra virgin olive oil
2 cups Organic granulated sugar
2 teaspoons Vanilla extract
3 cups All-purpose flour
2 teaspoons Baking powder
½ teaspoon Salt
1 cup Organic powdered sugar

Instructions

Place chocolate in a microwave-safe bowl. Heat for 30 seconds, stir and continue heating for 10 seconds at a time, stirring after each heating until completely melted.
Set aside to cool. In a large bowl, beat together the oil, sugar and melted chocolate.
Add the preprepared chia seed eggs and mix well.
Add vanilla and beat well,
In a small bowl, whisk together the flour, baking powder and salt.
Gradually add dry mixture to wet mixture until well combined.
Transfer to bowl and cover with plastic wrap. Place in refrigerator to chill several hours or overnight.
Remove from refrigerator and set on counter for about 20 minutes to warm up slightly.
Preheat oven to 350 degrees and line baking sheets with parchment paper or a silicone mat.
Place powdered sugar in medium bowl, Roll dough into balls and coat with powdered sugar. Place on baking sheets and do not flatten.
Bake for 10-12 minutes or until edges are set.
Remove from oven and let set on baking sheets for 2-3 minutes. Transfer to wire cooling rack and cool completely
Store in air tight container for up to 5 days.

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