The original recipe is actually vegan (see link below). I changed them slightly to avoid using flax. I don't have anything against flax, I just try to make sure the recipes on this blog are made with ingredients everyone typically has in their kitchen. I hope to be a resource for families with food allergies. But I also want to post easy to make recipes that can help out friends that are trying to accommodate others with food allergies but don't typically cook allergy-free.
Chocolate Crinkle Cookies
Adapted from Vegan Chocolate Crinkle Cookies at Spoon University
¾ c sugar
¹⁄3 c
canola oil
2 T dark corn syrup
1 t pure vanilla
¹⁄3 c milk
½ c chocolate chips, melted
1½ c all-purpose flour
2 T cocoa powder
2 t baking powder
¼ t salt
2 T dark corn syrup
1 t pure vanilla
¹⁄3 c milk
½ c chocolate chips, melted
1½ c all-purpose flour
2 T cocoa powder
2 t baking powder
¼ t salt
1 c powdered sugar
¼ c granulated sugar
¼ c granulated sugar
Preheat the oven to
325°. Melt the chocolate chips in
microwave safe bowl in 30-second intervals, stirring in between each until
chocolate is smooth. In a large bowl,
mix together sugar, oil, dark corn syrup, vanilla, milk, and melted chocolate.
Mix until smooth. Sift in flour, cocoa
powder, baking powder, and salt. Stir until fully incorporated. Refrigerate dough for 20 minutes before
rolling. Scoop a tablespoon of dough for
each cookie and roll with your hands into a ball. Roll each cookie first in granulated sugar,
then in powdered sugar. The more
powdered sugar now, the prettier the cookie when it comes out of the oven. Place cookies about 2 inches apart on baking
sheets lined with parchment paper. Bake for about 14 minutes. After baking, let
cookies cool on baking sheet for at least 5 minutes before transferring to a
cooling rack.
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