Chocolate Crinkle Cookies
Rich, fudgy chocolate cookies coated in powdered sugar that crack open beautifully as they bake. Egg-free and nut-free with a deep chocolatey flavor in every bite.
Ingredients
- 1 cup all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1 tsp baking powder
- 1/4 tsp salt
- 1/2 cup granulated sugar
- 1/4 cup brown sugar
- 1/4 cup neutral oil (like canola or avocado oil)
- 1/4 cup unsweetened applesauce or mashed banana
- 2 tbsp dairy-free milk (like oat or soy)
- 1 tsp vanilla extract
- 1/2 cup powdered sugar (for rolling)
Instructions
- 1Mix the dough
In a medium bowl, whisk together flour, cocoa powder, baking powder, and salt. In a large bowl, whisk together sugars, oil, applesauce, milk, and vanilla until smooth. Add dry ingredients into the wet and mix until a thick dough forms.
- 2Chill the dough
Cover and chill for 30-60 minutes until firm enough to handle.
- 3Shape and coat
Preheat oven to 350F (175C) and line a baking sheet with parchment. Scoop 1-tablespoon-sized balls of dough and roll them generously in powdered sugar.
- 4Bake
Place on baking sheet about 2 inches apart. Bake for 10-12 minutes, until tops are crackled and edges set.
- 5Cool and serve
Let cool on pan for 5 minutes before transferring to a wire rack.
