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Servings: About 2 dozen

Servings: About 2 dozen
Ingredients
  • subheading: Wet ingredients:
  • ½ cup unsweetened cocoa powder
  • 1 cup white granulated sugar (I used Zulka Morena Pure Cane Sugar)
  • ¼ cup vegetable oil
  • 2 flax eggs (2 tbsp ground seed and 6 tbsp warm water)
  • 2 tsps pure vanilla extract
  •  
  • subheading: Dry ingredients:
  • 1 cup all-purpose or flour
  • 1 tsp baking powder
  • ½ tsp salt
  •  
  • subheading: Coating:
  • ¼ cup icing sugar for coating*
Steps
  1. Mix the ground flaxseed in the warm water. Set aside for at least 10 minutes.
  2. In a medium bowl, mix together the "Dry ingredients" while waiting for the flax egg to become congealed.
  3. When the time is up, place all the  "Wet ingredients" in a mixing bowl and beat until nice and smooth.
  4. Gradually stir in the "Dry ingredients" mix until just incorporated. Don't overmix.
  5. Cover and sit in the fridge overnight.
  6. subheading: The next day:
  7. Heat the oven to 350°.
  8. Make 1 tablespoon balls with the dough and roll them generously through the powdered sugar and sit on a baking sheet. Do not flatten.
  9. Bake for 10 minutes and then remove from the oven and allow to sit on the sheet for 5 minutes before moving to a wire rack.
Notes
  • * I blended some of the cane sugar to make my own powdered sugar, as I hate the taste of cornstarch in regular powdered sugar. If you're looking for a bone char free powdered sugar, buy any organic powdered brand. I have personally used Wholesome and Woodstock and like them both equally.
  • Veganized from this recipe ➡️ cafedelites.com/fudgy-chocolate-crinkle-cookies/
 

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