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3 from 2 votes

Chocolate Crinkle Cookies

I remember growing up one of the cookies my mom used to make was Chocolate Crinkle Cookies.  
Well, I decided that I would make them with a bit of a twist.  Yes I converted the recipe to plant-based.   
Do they taste the same?  Yes, and next time I visit back home I will make them for my family and let them judge.
Course Dessert
Cuisine Baking
Keyword childhood memories, chocolate, delicious
Prep Time 10 minutes
Cook Time 12 minutes
rest 4 to 5 hours 4 hours
Total Time 4 hours 22 minutes
Servings 24 servings
Calories 152kcal
Author Spice It Up With Dale

Ingredients

  • 1 cup cocoa powder cacao powder
  • 2 cups white sugar i used organic coconut sugar
  • 1/4 cup unsweetened applesauce replaced the oil
  • 2 tsp vanilla
  • 1 tsp salt
  • 2 cups all purpose flour

Plant-Based Egg - This is egg free I promise

  • 6 tbsp vegetable oil
  • 6 tbsp water
  • 4 tsp baking powder (do not use baking soda it will not work)

Before Baking You will Need

  • 1/2 cup confectioners' sugar

Instructions

Making The Dough

  • In a medium size bowl, mix together cocoa powder, white sugar, applesauce and vanilla.

Plant Based Egg - let's begin

  • in a small bowl add in baking oil, water and baking powder.  Give it a good wish and your set.  

The Dry Goods

  • Combine the flour, baking powder(it seems like allot of baking powder but your good, trust me) salt 

Let's Combine

  •  Whisk the plant-based eggs into the cocoa & apple sauce mixture.
  • Now, slowly mix the wet and dry ingredients together.
  • Cover the dough, and chill for at least 3 hours

Three hours have passed and you're ready to bake.

    Oven 350c

    • On a small plate or bowl place the confectioners' sugar
    • Using a table spoon i scope out the cookie dough and roll it into one inch size balls
    • take the cookie dough balls and roll them in the confectioners' sugar.  Once done place them on a baking sheet (pan).
    • place them in the oven for 10 to 12 minutes.  
    • Once cookies are done, leave them to cool on the baking sheet as they are soft and moving them to a cooling rack just means they will crumble.  

    Notes

    Nutrition

    Calories: 152kcal | Carbohydrates: 29g | Protein: 1g | Fat: 3g | Saturated Fat: 3g | Cholesterol: 0mg | Sodium: 99mg | Potassium: 151mg | Fiber: 1g | Sugar: 19g | Calcium: 42mg | Iron: 1.1mg