Vegan Chocolate Crinkle Cookies

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These Vegan Chocolate Crinkle Cookies will be a hit at your next holiday gathering. They are buttery, chocolatey, and coated in crackled sugary heaven!

Whether you are hosting a holiday party or heading out for the festivities, these Vegan Chocolate Crinkle Cookies are the perfect treats to make for your friends and family. They are easy and fun to make, and everyone will love them!

You can also make them and hand them out as gifts. Just wrap them in a little festive box or tin. Homemade DIY gifts are always well received. Especially, when they are edible.

You can also hand them out with a side of homemade hot chocolate on a stick. Because what goes better with chocolate than more chocolate? I prefer enjoying these cookies with a cold glass of vegan eggnog. So good!

• Flaxseed Meal - if you only have whole flaxseeds, you can grind them up in a coffee grinder. Make sure to measure the flaxseed in its ground form.
• Vegan Butter - I used Miyoko's vegan butter because I prefer the flavor, but any non-dairy butter will work just as well. You can use unsalted butter if preferred, but I felt the taste was better with the salted variety. Some brands may be higher in sodium, so you may want to reduce the added salt in the recipe.
• Vanilla Extract - you can also use peppermint extract or a blend of both. Just 1 teaspoon of peppermint will provide the right amount of flavor. Reduce the vanilla extract to 1 teaspoon if using peppermint.
• Cocoa Powder - you can also use Dutch process for a deeper chocolate flavor.

• Combine flaxseed meal and water in a small bowl and set aside for 10 min.
• Whisk all dry ingredients in a large bowl and set aside.
• In a medium bowl whisk all wet ingredients together with the flax egg until combined.
• Pour the wet ingredients into the dry ingredients. Using a spatula, stir and fold until the dough is combined. Wrap the dough in cling wrap and place in the fridge for 2-3 hours.
• Preheat the oven to 350 °F (177 °C). Line a large baking sheet with parchment paper. Prep two small bowls for sugar coating - one with powdered sugar and one with cane sugar,

• Scoop out 1.5 tablespoons of dough and place it on the baking sheet. Continue until all dough is scooped.
• Roll each piece of dough into a smooth ball then dip into the cane sugar to lightly coat all sides.
• Now dip into the powdered sugar to generously coat all sides.
• Place each piece back on the baking sheet about 2 inches apart. Bake in the oven for 11-12 minutes until they have spread, are crackled, and are slightly set around the edges. Let them sit on the baking sheet for 5-10 minutes then place them on a cooling rack for at least 10 more minutes.

• For perfectly uniform cookies, use a medium-sized cookie scoop that holds 1.5 tablespoons of dough. This also makes it easier to handle the dough which is very thick and somewhat sticky. You can still bake beautiful cookies without a scoop, just try to make the dough balls the same size using 1.5 tablespoons of batter. 
• Don't overmix the cookie batter. You want it to be fully combined, but stop right when that happens to avoid a tough and overly chewy consistency.
• Do not use cooking spray on the baking pans or the cookies can overspread. Instead, use parchment paper or a silicone baking mat to prevent the cookies from sticking. 
• Be careful not to overbake or the cookies will become dry. Take them out when they have puffed up, have deep crackles, and the sides are slightly set. They will continue to cook on the baking sheet when you take them out of the oven.
• It's best to use room-temperature ingredients for this recipe. Warm ingredients will bond together much easier and yield a smooth batter and help maintain the proper structure while baking. Once the butter is melted, let it cool for a few minutes before using it.
• If you chill the dough for more than 3 hours, it's best to let it sit on the counter for 15-20 minutes to soften a bit.

• Room Temperature - let the cookies completely cool before placing them in an airtight container. Line the bottom with paper towels to absorb any moisture. Store in a cool, dry place for 2-3 days.
• Fridge - store the cookies in the refrigerator in an airtight container lined with a paper towel for up to 5 days. I feel the cookies get a bit drier stored this way.
• Freezer – after baking, let them cool completely then freeze them in one layer on a cookie sheet that will fit in your freezer. When frozen, place them in an airtight container or freezer bag with wax paper in between the layers and store them for 2-3 months. To thaw, let them sit at room temp for 10-15 minutes. I don't recommend microwaving them or the powdered sugar will melt.

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