After taking a few days hiatus from the blog, I wanted to share a very yummy recipe with you. These vegan chocolate crinkle cookies are to die for. They are perfectly chewy and rich. I made a huge batch for our Christmas Eve dinner and still have some in my freezer. I am eating one as I type up this post and will probably have another one when I am done typing this up… 🙂
Last weekend TJ and I went down to my mom’s house to spend time with my family for Christmas. We had such a good time! Our Christmas Eve tradition is to have my aunt & uncle over at my mom’s and have a huge assortment of appetizers. My aunt and I love experimenting with recipes to make each year. She made the most wonderful stacked scallop potatoes and mini Thai peanut salads in wonton cups. They were so creative and delicious. My mom and I made some bruschetta, creamed portabella mushrooms, brie pastry cups and some dip platters. My aunt’s banana pudding completely stole the show. She had perfect layers of banana pudding in a trifle bowl and it was such a light and perfectly sweet end to the night. I cannot wait to formulate all of the new recipes for next year!
These cookies that I made were so delicious. I am a huge fan of fudgy brownies and these cookies have the same texture and rich taste. I love the chewy insides of the cookies along with a glass of milk. The cookies are not too sweet which makes it easy to eat
Start by melting the chocolate chips and shortening in a bowl in the microwave for 30 seconds. Stir the chocolate chips around very well and microwave again for 20 seconds. Stir the chocolate chips around again so that they completely melt. You may need to microwave the bowl for another 20 seconds to be sure that everything melts into a smooth texture.
Combine the sugar, vanilla, salt, applesauce, and baking powder in a mixing bowl. Add in the melted chocolate and shortening mixture and mix on medium speed with an electric mixture until smooth (2-3 minutes).
Once the mixture is smooth, add 1 cup of the flour to the chocolate mixture. Once that flour is combined, add in the final cup of flour to the mixture. I mixed on medium speed for 1-2 minutes. You want to be sure that there are no large clumps in the dough.
The mixture should be rather wet but still very fluffy and light. It will not be thick and dry like regular cookie dough.
The dough will not form into perfect dough balls at this point. You have to refrigerate the dough for at least 2 hours to be sure that the dough is chilled throughout. I will admit that I rushed through this recipe and only let it chill for 45 minutes, and the result was a less crinkly chocolate cookie. The powdered sugar will melt faster and the cookies will not look as pretty as they would if the dough was completely chilled, BUT, I will say that they are just as delicious. 🙂
Wrap the dough in plastic wrap and place in the fridge. If you are in a rush and cannot wait 2-4 hours, I would highly suggest putting the dough in your freezer!
Once the dough is throughly chilled, and in my case part-way chilled, roll into small balls in the palms of your hands.
Roll each ball of cookie dough around in the powdered sugar so that it is coated on all sides. You can add a few balls of dough to your bowl of powdered sugar and roll them around at the same time to make the process a little faster.
Place the sugary dough balls on a baking sheet about 1 1/2 to 2 inches apart. Bake the cookies at 350 degrees for 9-10 minutes. Remember that the cookies will continue to bake some on the cookie sheet once you take them out of the oven, so be sure to not over-bake them.
The insides of the cookies are soooooo rich and chewy. The consistency is identical to a brownie! Since there is not a lot of sugar in the dough itself, the cookies are not too sweet and very chocolaty.
Although this run of baking did not produce the most picture-perfect crinkle cookies, it did create one amazing recipe that is a perfect treat during the holidays or really any time of the year. With the cookies being vegan, it is ok to eat a bunch at one time, right?! 😉
1/2 cup shortening
1 1/2 cup non-dairy chocolate chips (I used Enjoy Life Foods chocolate chips)
2 tsp. vanilla extract
3/4 cup sugar
1/2 cup applesauce
1 tsp. baking powder
1/2 tsp. salt
2 cups all-purpose flour
Questions for you:
What are your favorite cookies? Do you like fudgy or cake-like brownies?