It was my son’s turn again to provide snacks for his class. The last time I baked these vegan brownies and vegan pumpkin cookies. This time I decided to bake rich cocoa crinkle cookies from Hershey’s Holiday Favorites. This is a small book with recipes for decadent cakes, cookies, brownies and more. I chose this recipe because it was simple to bake and also saw that the recipe yielded 6 and 1/2 dozen cookies and I need that much. I was not sure for one reason because it used 4 eggs and it would be the first time I will be replacing 4 eggs with an egg substitute and especially with EnerG. Finally I decided to go with it and baked it. The crinkle cookies were real good. I was expecting a crisp cookie, but it was chewy. I think the quantity of sugar can be reduced. Since it was for the kids I made it small (2 bites size). I used approximately 1/2 tablespoon dough for each cookie and got exactly 100 cookies. My son liked the cookies. He usually narrates me everything that happens in class and from what he told I gathered that his friends liked it as well.
Vegan Chocolate Crinkle Cookies Recipe
Vegan Chocolate Crinkle Cookies4.5 from 2 reviews
These crinkle cookies are very easy to bake, taste very good and vegan too.
2 and 1/3 cupsAll Purpose Flour
3/4 cupVegetable Oil (I used canola oil)
1 cupCocoa powder
6 teaspoonsEnerG (in place of 4 eggs)
2 teaspoonsVanilla Extract
2 teaspoonsBaking Powder
For CoatingPowdered Sugar
In a mixing bowl, stir together flour, baking powder and salt. Keep it aside.
In another large mixing bowl, beat together the oil and sugar. Then add the cocoa and beat once again until well blended.
In a blender, blend together the EnerG powder and warm water for 2-3 minutes until it’s foamy.
Add the EnerG mix and vanilla extract to the wet ingredients and beat it once again.
Add the flour mixture gradually to the cocoa mixture, beating well. At this stage the cookie dough becomes very thick. My electric hand beater stopped working and I had to mix the dough with my hand. It had the consistency of stiff chapathi dough.
Cover and refrigerate the dough for at least 6 hours.
Preheat oven to 350F for 15 minutes. Prepare cookie sheets by greasing or lining with parchment paper.
Shape the dough into balls (I used around 1/2 tablespoon of dough); roll in powdered sugar to coat. Place about 2 inches apart on prepared cookie sheets.
Bake 10 to 12 minutes or until almost no indentation remains when touched lightly and tops are crackled. I baked mine for 11 minutes. Cool slightly. Remove from cookie sheet to wire rack and cool completely.
The instructions in the EnerG pack suggests to use warm water while blending the powder. I didn’t do that in my earlier recipes but did this time and I think it foams up more while using warm water. Also the suggested ratio for the powder and water is 1 and 1/2 teaspoons and 2 tablespoons water. So it is 6 teaspoons powder and 8 tablespoons water in this recipe. I did the same first and while mixing the dough I found that it did not come together. It was crumbly. So I added 1 tablespoon water at a time to the dough and felt the texture was right after adding 4 tablespoons of water in total.
I first test baked 2 cookies. When tasted I found that it was very sweet. So for the subsequent batches I rolled the cookies with very less powdered sugar. For the final batch, I rolled the shaped cookie dough in cocoa powder to balance the sweetness. With the first bite you can taste a very light bitterness but it gets sweeter and the cookies were a little sticky.
The next time I bake it I’m going to try reducing 1/4 cup of sugar.