Back in high school, I was in the marching band (flute section!) and during those few years, we had a pretty tight knit group. Between late practices, weekends at competitions and sweating out band camp in the blazing sun of August, we had a lot in common by the end of the year (sunburn, smelling bad..). One of the main things everyone in our group loved was, of course, food! Most gatherings or hangouts revolved around who was going where for ice cream after the football game or who’s parents were making breakfast for the whole section before a competition (thanks Dad!). I started discovering the power of bringing food to band practices early on, figuring out that my teammates loved any kind of homemade treat, especially if it involved chocolate or was a pie of some kind.
These chocolate crinkle cookies were one of the fast favorites that I started bringing into band practice. Since they have cocoa powder and two portions of chocolate chips, it’s a no-brainer that any chocolate lover is going to fall in love with these. Obviously, in high school I wasn’t making a vegan version of them, but I wanted to dig up this recipe again and try to put a vegan spin on it, while still maintaining the ‘crinkle’ part of the cookie. I think one of the keys is not chilling the dough, which sounds counter-intuitive, but when I did freeze a portion of my dough it became very dried out and hard. So, roll these cookies as soon as you mix up the dough, it forms into balls best when it’s still slightly warm. When you are placing these onto the cookie sheet, press down on them a bit so they start to get that crinkle look to them. Also, don’t overbake these cookies! I accidentally overbaked my first batch and after they cooled off they were dry inside and hard as a rock. Always underbake is a general rule of thumb when it comes to cookies.
Vegan Chocolate Crinkle Cookies
- 3/4 cup semisweet chocolate chips
- 3 tablespoons coconut oil
- 1 cup whole wheat flour
- 1/2 cup all purpose flour
- 1/4 cup water
- 1/2 cup cocoa powder
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 2 tablespoons ground flax seed+4 tablespoons water
- 3/4 cup granulated sugar
- 1 teaspoon vanilla extract
- 1 1/2 cups semisweet chocolate chips
- 1/2 cup powdered sugar confectioner's sugar
In a small bowl, combine the 2 tbs. ground flax seed and 4 tbs. water. Mix together and set aside for at least 5 minutes.
While the flax seeds are sitting, place a saucepan over medium low heat and combine the 3/4 cup chocolate chips and 3 tablespoons coconut oil. Stir regularly until the chocolate is melted, about 3-4 minutes. Keep an eye on it to make sure it doesn't burn! Remove from heat and set aside.
Preheat oven to 325 degrees F. Line 2 baking sheets with parchment paper and set aside.
In the bowl of the stand mixer or using a hand mixer. beat together the flax seed +water combination, granulated sugar, vanilla extract, 1/4 c. water and melted chocolate. Add the whole wheat flour, all purpose flour, cocoa powder, baking powder and salt until mixture is combined and smooth. Stir in the 1 1/2 cups of chocolate chips.
Roll the dough by the tablespoon into small balls and roll in the powdered sugar. Place the cookies on the prepared sheets and press lightly down on the tops to flatten out the cookies slightly.
Bake for 11-13 minutes, or until cookies are firm to the touch, but don't overbake them! If you leave them in the oven too long they will end up dry inside, so underbake before you overbake them.
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