Dairy Free Chocolate Crinkle Cookies
Total time1 hr 32 min
Prep time20 min
Cook time12 min
4.9(19)
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Learn more →Ingredients
24 servings
For the flax egg
- 2 tbsp ground flaxseed
- 6 tbsp water
For the dough
- 1 cup all-purpose flour
- ½ cup unsweetened cocoa powder
- 1 tsp baking powder
- ¼ tsp baking soda
- ¼ tsp salt
- 1 cup granulated sugar
- ⅓ cup vegetable oil
- 1 tsp vanilla extract
- 2 tbsp milk
Chef's tipUse plain, unsweetened soy milk, measured 1:1. It's the most reliable milk swap and works in sauces, custards, and baked goods; for hot or acidic drinks, a barista-style soy milk resists curdling.
For rolling
- ½ cup powdered sugar
Instructions
- 1
Stir together the ground flaxseed and water in a small bowl until combined, then set aside for 5 minutes until the mixture thickens to a gel-like consistency.
- 2
Whisk together the flour, cocoa powder, baking powder, baking soda, and salt in a medium bowl until evenly combined.
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