Vegan Chocolate Crinkle Cookies

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Prep Flax Egg

Step 2

Mix 1 tbsp ground flaxseed + 3 tbsp water. Let sit 5–10 min until gelled.

Step 3

Cream Butter & Sugars

Step 4

In a large bowl, beat vegan butter, granulated sugar, and brown sugar with a hand or stand mixer on medium-high speed until fluffy (2–3 min).

Step 5

Add Wet Ingredients

Step 6

Add flax egg and vanilla extract; beat on high until incorporated. Scrape sides as needed.

Step 7

Mix Dry Ingredients

Step 8

In a separate bowl, whisk flour, cocoa powder, baking soda, and salt.

Step 9

Combine Wet + Dry

Step 10

With mixer on low, slowly add dry ingredients to wet. Beat until combined. Fold in vegan chocolate chips.

Step 11

Dough will be thick and sticky. Cover and chill 3 hours to 3 days (mandatory).

Step 12

Preheat Oven

Step 13

350°F (177°C). Line baking sheets with parchment or silicone mats.

Step 14

Shape Cookies

Step 15

Let dough sit at room temp 10–20 min after chilling.

Step 16

Scoop ~1.5 Tbsp of dough per cookie. Roll lightly in granulated sugar, then coat generously in confectioners’ sugar. Place 3 inches apart on sheet.

Step 17

Bake

Step 18

11–12 min, until edges are set but centers look soft.

Step 19

If cookies aren’t spreading by minute 9, lightly tap the sheet on the counter 2–3x.

Step 20

Cool

Step 21

Let cookies cool 5 min on sheet, then transfer to a wire rack. They will deflate slightly as they cool.

Step 22

Store

Step 23

Keep covered at room temp up to 1 week.