Vegan Chocolate Crinkle Cookie Recipe

ingredients

For rolling the cookies

1/4 cup organic granulated sugar

1/4 cup organic powdered sugar

Preheat the oven to 325 degrees.

Place ground chia seeds in a bowl and add the water. Whisk to create the chia “egg”. Let sit for 10 minutes. It will form a gel-like consistency.

Make the batter.  Using the ingredients for the batter, sift the flours, sugar, cocoa, baking powder, and salt in a big bowl and whisk to make sure fully combined.

In a separate big bowl, combine the maple syrup, oil, and vanilla. Whisk well.

Melt the 1/2 cup chocolate chips or broken pieces of your favorite chocolate bar. You can melt in the microwave 30 seconds, check and mix, then another 30 seconds check and mix.  This process takes one and a half to two minutes. You don’t want burnt chocolate. I prefer to melt using a double boiler.

Once chocolate is melted,, add the chocolate and chia “egg” to the maple syrup mixture and whisk until fully combined.

Add the dry mixture to the wet and mix until fully combined.

Mix in your chocolate chips and/or walnut pieces.

Place dough in refrigerator for 10 minutes.

Get ready to rock n’ roll. Set up your assembly line- a bowl with the granulated sugar and a bowl with the powdered sugar.

Take the dough out of the refrigerator. Using a tablespoon form into approximately one inch balls. Roll in the granulated sugar first until fully coated, then roll in the powdered sugar.

Place on your prepared cookie sheet about 1 1/2 inches apart. Press down lightly on each cookie to flatten a bit.

Place in the oven. Cook for 15-18 minutes.