These crinkle cookies have slightly crispy edges and a fudgy chocolate center. They’re like a cross between a chocolate cookie and a brownie! Vegan friendly with a gluten free option, and can be made free of refined sugar by using coconut sugar and omitting powdered sugar topping.
- 1 tablespoon ground flaxseed
- 6 tablespoons brewed coffee or water
- 1 cup measure for measure gluten-free flour blend or unbleached all purpose flour. I used King Arthur Flour Measure for Measure GF Flour
- 3/4–1 cup coconut sugar, brown sugar, or granulated sugar (use more or less to taste. I used golden coconut sugar)
- 1/2 cup cocoa powder
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1/4 cup oil of choice or melted butter/coconut oil
- 1 teaspoon vanilla
- 1/2 cup granulated sugar, optional
- 3/4–1 cup powdered sugar, to coat cookie dough (optional)
- Preheat oven to 350ºF. Line baking sheets with parchment paper or silicone mat.
- In a small cup or bowl, mix together ground flax seeds with coffee. Let stand until flax has gelled.
- In a large mixing bowl, combine flour, sugar, cocoa powder, baking powder, and salt. Mix in oil, vanilla, and gelled flax seed/coffee mixture. Dough should be thick and malleable. If dough is crumbly, add an extra 1/2-1 tablespoon coffee/water until dough holds together when pressed.
- Place powdered sugar in a bowl. Scoop dough by the heaping tablespoon and roll into balls.
- Coat dough balls very generously in granulated sugar, then powdered sugar and place a couple of inches apart on prepared baking sheet. The granulated sugar helps the powdered sugar stick to the dough better and keeps it from dissolving while baking. However, it’s a totally optional step.
- Bake cookies for 10 minutes, remove pan from oven and let cookies cool for several minutes before transferring to a wire rack to cool completely. Makes 16-18 cookies.
- Category: dessert, cookies, vegan