There’s this coffee shop down the street from the clothing store where I work part-time (when I’m not rambling on here, or rambling about my apartment on YouTube) that has the largest selection of gluten-free and vegan baked goods that I have seen in my limited experience. The previous owners of the coffee shop made these horrible vegan desserts that tasted like cardboard with mounds of icing dumped on top. The new management, however, has re-branded this café into something quaint and vaguely Italian (although I believe the owner himself is Eastern European). They have amazing gelato and lattés, but they also have one of favorite treats ever and for a not-quite-vegan like myself, I was shocked to learn that these babies have no dairy in them whatsoever.
from clockworklemon.com
Chocolate krinkle cookies. Great around Christmas time, great around any time. They look crunchy because of the way that they’ve broken open, but in fact the crust outside is very cookie-like, while the inside is moist and dense and chewy and oh-so-good. Excuse me while I wipe the drool off of my screen.
Buying all these cookies was becoming kind of a problem for me, so I did some searching until I found this recipe from clockworklemon.com. They’re the closest I’ve come to finding a recipe that matched the ones they make in the café so now I can make them at home just to make things a little easier on my wallet. I won’t lie, though- sometimes one or two find their way into my purse after my break at the store!
So while we’re participating in the Virtual Vegan Potluck today, I thought I’d share my favorite vegan treat for y’all so you can make them yourselves.
Vegan-Friendly Chocolate Crinkle Cookies
3/4 cup sugar
1/3 cup vegetable oil
2 tbsp corn syrup
1 tsp vanilla extract
1/3 cup soy milk (you could probably also use rice or almond milk)
1 tbsp ground flax seeds
powdered sugar and granulated sugar
4 ounces (about 1/2 a cup) semisweet chocolate chips, melted
1 1/4 cups + 2 tbsp all purpose flour
2 tbsp cocoa powder
3/4 tsp baking powder
1/4 tsp salt
In a bowl, mix together sugar, oil, corn syrup, vanilla, soy milk, flax seeds, and melted chocolate until smooth. Sift in the flour, cocoa, baking powder and salt. Mix until a thick dough forms. Chill the dough in the fridge for 15 minutes. In the meantime, pour granulated sugar onto a plate and powdered sugar on another. When dough is ready, roll into balls approximately the size of a tablespoon and roll them in the granulate sugar, then the powdered sugar. Place cookies on a parchment-lined cookie sheet approximately 2 inches apart and bake at 325F for about 14 minutes. Let cookies cool on tray about five minutes before transferring them to a cooling rack.
If you’re doing something for Mother’s Day tomorrow, why not make these to serve with a glass of milk after a light lunch, or with your favorite espresso-based drink in the afternoon? Soy lattés are my poision of my choice.
Enjoy!
The Twenties Project 