Vegan Chocolate Crinkle Cookies

Recipe by Nikoleta, vegan cook and author of every recipe in the Tofu app · @surovadcerka

Ingredients

dough

• 250 g all-purpose flour
• 270 g granulated sugar
• 90 g Dutch-process cocoa powder
• 8 g baking powder
• 1/2 tsp salt
• 1 tsp ground vanilla
• 80 g 70% dark chocolate (chips or chopped)
• 100 g canola oil
• 195 g apple purée (unsweetened)

coating

• granulated sugar
• powdered sugar

Contains: gluten

How to make it

1. In a large bowl, combine the all-purpose flour, sugar, cocoa powder, baking powder, salt, vanilla, and chocolate chips if using. Mix everything well.
2. In a smaller bowl, whisk together the applesauce and canola oil until you have a uniform mixture.
3. Pour the wet ingredients into the dry ingredients and mix everything together with a spoon and your hands until you have a smooth, easily shapeable dough.
4. Wrap the dough in plastic wrap and refrigerate for at least 2 hours. Ideally, let the dough rest overnight.
5. Remove the dough from the refrigerator and preheat your oven to 180°C with top and bottom heat (no convection). Portion the dough into small pieces weighing about 35 grams each.
6. Roll each piece into a smooth ball in your palms and place on parchment paper or another non-stick surface.
7. Once all the balls are shaped, roll them first in granulated sugar, pressing the sugar well into each ball so it penetrates beyond just the surface.
8. Next, roll the sugar-coated balls in powdered sugar. Don't skimp here - the layer must be thick so the crinkles look beautiful and the sugar doesn't completely melt away.
9. Place the balls with some space between them on a baking sheet lined with parchment paper. There will be more than fits on one sheet, so divide them across about three sheets. Alternatively, you don’t have to bake everything at once – you can freeze the dough and bake a few fresh cookies whenever you like.
10. Keep any balls you're not baking immediately in the refrigerator so they stay cold and crack beautifully.
11. Bake the vegan crinkles for about 10-12 minutes. I take them out when larger cracks start to form across the surface.
12. Let the cookies cool slightly after baking, and you can enjoy them right away or store them in a sealed container to prevent them from drying out.

Nutrition