Wednesday, 13 December 2017

Chocolate Crinkle Cookies - Vegan!

These cookies are a real eye-catcher - and they're tasty too! The outside is crunchy but the inside remains gooey and soft. I used to make these cookies all the time before I went vegan, however a main component of them is eggs, and I wasn't sure how they would turn out without that - this was also my first time using an "egg replacer", luckily it went well! 

Chocolate Crinkle Cookies - Vegan!

Over the past week I've been stressing out and in need of a relaxation session - and my version of relaxing is baking! So on a bright morning when I wasn't working, I set about making these cookies. 

As I mentioned above, I previously made these when I wasn't vegan and still used eggs, so this was a first attempt for me at using an egg replacer. To my surprise, I actually found these easier than when I used them using eggs - the dough was a lot less sticky and much easier to handle. 

Chocolate Crinkle Cookies - Vegan!




Total time: 1 Hour 30 Minutes
Yield: 20 Cookies
Ingredients
  • 65g Cocoa Powder
  • 300g Caster Sugar
  • 120ml Vegetable Oil
  • 1 Tsp Vanilla Extract
  • 3 Vegan Eggs - I used Orgran No Egg
  • 190g Plain Flour
  • 1 Tsp Baking Powder
  • 40g Icing Sugar (Sieved)
Cooking Directions
  1. In a large mixing bowl, mix together the cocoa powder, caster sugar, vegetable oil and vanilla essence.
  2. Fold in the vegan eggs slowly, then sift in the flour and baking powder, mixing until fully combined.
  3. Knead the dough slightly to form a ball, then transfer to a Tupperware container/ bowl and refrigerate for 45 minutes to firm the dough.
  4. Preheat the oven to 180 degrees and line two large baking trays with greaseproof paper.
  5. Place the sieved icing sugar into a bowl.
  6. Using a desert spoon to scoop the mixture, roll a desert-spoon worth of dough in your hands to make a ball, then flatten it slightly and roll this in the icing sugar to coat (see below photo), then place on the baking tray.
  7. Bake for 10-15 minutes until firmer on top (they will still be soft inside), then allow to cool on the tray for 5 minutes before transferring to a cooling rack.




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