Delicious Plant-Based Chocolate Cookies with a Crinkled Appearance ⚡
ingredients:
- 1/2 cup (113 g) vegan butter, softened
- 1 cup (200 g) granulated sugar
- 1/4 cup (60 ml) dairy-free milk (almond, soy, etc.)
- 1 teaspoon vanilla extract
- 1 3/4 cups (220 g) all-purpose flour
- 1/2 cup (50 g) unsweetened cocoa powder
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- Powdered sugar, for rolling
directions:
1. Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
2. In a large bowl, cream together the softened vegan butter and granulated sugar until light and fluffy.
3. Stir in the dairy-free milk and vanilla extract.
4. In a separate medium bowl, whisk together the flour, cocoa powder, baking powder, and salt.
5. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix. The dough will be soft.
6. Cover the bowl with plastic wrap and refrigerate for at least 30 minutes to allow the dough to firm up.
7. Once chilled, roll the dough into 1-inch balls.
8. Roll each ball generously in powdered sugar, ensuring it's completely coated.
9. Place the sugared dough balls on the prepared baking sheet, leaving some space between each cookie.
10. Bake for 10-12 minutes, or until the edges are set and the tops have cracked, creating the characteristic crinkle effect.
11. Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Preparation Time: 20 minutes | Cooking Time: 10-12 minutes | Total Time: 50-52 minutes (including chilling time) | Calories per Serving: Approximately 120 | Number of Servings: 24
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