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 Ener-G.
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
|Prep Time||Cook Time||Makes|
|6 Hrs||17 Mins||100 Cookies|
- 2 and 1/3 cups All Purpose Flour
- 2 cups Sugar
- 3/4 cup Vegetable Oil (I used canola oil)
- 1 cup Cocoa powder
- 6 teaspoons EnerG (in place of 4 eggs)
- 12 tablespoons Water
- 2 teaspoons Vanilla Extract
- 2 teaspoons Baking Powder
- 1/2 teaspoon Salt
- For Coating Powdered 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.
|Servings: 50 (2 cookies per serving)|
|Per Serving||% Daily Value*|
|Total Fat 3.5g||5%|
|Saturated Fat 0.8g||4%|
|Trans Fat 0g|
|Total Carb 10.6g||4%|
|Dietary Fiber 0.6g||2%|
|Vitamin A 0% – Vitamin C 0%|
|Calcium 1% – Iron 2%|
These vegan chocolate crinkle cookies goes to Egg Replacement Event – Egg Replacer Powder hosted by me.
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