One of my favourite parts of the festive season is baking cookies! I'd actually never tried crinkle cookies before making these, but as soon as I tasted them I knew this was going to be a new staple for me. They taste almost like brownies, but have a delightful sweet crunch to them and are super cute to look at and easy to store! The perfect little sweet treat with your morning cup of coffee or as a snack while watching Christmas movies. I'm sure these would work great as an edible present too! (as long as you don't make them too far in advance, but a few days-a week in advance should be fine)
Ingredients 150g all purpose flour
1 tsp baking powder
100g granulated sugar
100g brown sugar
120g unsalted vegan butter*
70g cocoa powder
1 tbsp crushed/ground flaxseeds + 3 tbsp water
⅓ tsp fine table salt (use just a pinch if your butter is salted)
To coat the cookies:
100g powdered sugar
100g granulated sugar
*You can use salted butter and reduce the amount of salt added to the recipe.
Method:
Mix flaxseed and water and set aside to thicken. Mix butter, brown sugar and granulated sugar in a bowl until all creamed together into a smooth mixture. Add the flax mixture, salt and baking powder to the mix and stir until fully combined. Add cocoa powder, mix again until fully combined. Finally, add the flour and mix one last time until fully combined. Cover the dough and place in the fridge to rest for at least 2 hours. Once the dough has chilled, preheat the oven to 175C. Add powdered sugar and granulated sugar to two separate bowls. Roll 25-30g of cookie dough into a ball, roll the ball in granulated sugar until fully coated, then roll it in powdered sugar until fully coated. Place on a baking tray lined with parchment paper. Repeat the process until you have used up all of your dough. Leave a little room between each cookie dough-ball, you might need to use two trays here. Bake each tray of cookies in the middle of the oven at 175C for 10-14. Minutes. Remove the tray and let the cookies cool on the tray for 5 minutes before transferring them to a wire rack until they reach room temperature. Enjoy right away or store in an airtight cookie box!
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