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These crinkled chocolate cookies, also known as “snowy cookies,” are addictive😜
They have a rich chocolate flavor, are crunchy on the outside, chewy on the inside, and will be gone in the blink of an eye.
They are easy to prepare: mix cocoa, sugar, oil, almond butter, vanilla extract, and water in a bowl. In a separate bowl, mix flour, chocolate chips, baking powder, and salt and combine mixtures.
Using a cookie scoop, form balls, roll in powdered sugar, place in the oven, let cool, and enjoy.
Enjoy, and let me know how it turned out 😋❣
RECIPE
Vegan Crinkled Chocolate CookiesCrispy on the outside, chewy on the inside, and dangerously delicious. Make a dough, cut into balls, roll in powdered sugar, bake, cool, and devour. Consider making a double😋❣
Servings
Ingredients
About 35 Cookies
- ½ cup cocoa powder unsweetened
- 1 cup sugar
- ¼ cup olive oil or canola oil
- ⅓ cup water add gradually
- 2 Tablespoon almond butter
- 1 tsp pure vanilla extract
- 1 cup white spelt flour or all-purpose flour
- 2 Tablespoon chocolate chips
- 1 tsp baking powder
- ¼ tsp salt
- ½ cup powdered sugar
Instructions
- Mix sugar, cocoa powder, oil, almond butter, vanilla extract, and water in a bowl.
- Mix flour, chocolate chips, baking powder, and salt in a separate bowl.
- Add the flour mixture to the cocoa mixture and mix until combined. If necessary, add water gradually.
- Cover the dough with a cling film, and refrigerate for 3 hours.
- Preheat oven to 170 Celsius 338 F.
- Form balls and roll them in your palms using a cookie scoop with a diameter of 2-3 cm (about 1 inch). (see video).
- Roll in powdered sugar and place on a baking tray lined with baking paper. Leave a space of about four cm (1.5 Inches) between the cookies.
- Bake for 11-12 minutes, and remove from the oven. The cookies will be soft, but they will harden after they cool.
- These crinkled chocolate cookies will keep in an airtight container for about a week.
?Did you try this recipeMention @VGFoodStory or tag #vgfoodstory
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