These vegan chocolate crinkle cookies are dangerously delicious. They have the flavor and texture of brownies. If you dare to eat one while it’s warm, you will be under their spell until they’re all gone. They are also a very pretty holiday cookie!
The original recipe called for ground flax seed, but I usually keep ground chia seeds on hand. So I used chia seeds and they worked perfectly. If you have never ground up flax seeds or chia seeds, a coffee grinder works just great! Once you’ve ground them, you can store them in an airtight container, like a jar, to use at a later date.
For this recipe, when adding the dry ingredients to the wet ingredients, it’s important to sift the dry ones. The cocoa powder in this recipe is especially prone to clumping. If you don’t have a flour sifter, just use any fine mesh handled sifter to shake the flour through and into the bowl.
When I made the cookies, I ended up with about 2 1/2 dozen. When you reuse a cookie sheet, just be sure to let it cool a little before putting the next batch of cookies on. You don’t have to use fresh parchment each time. I reused the parchment once, then I didn’t the second time. I was careful to place the second batch of cookies on unused spots of the parchment on the second go round. Either way, it all worked out fine.
I put my first tray of cookies into the oven as soon as I had them on the pan. Then it took about 5 minutes for me to get the next pan rolled, sugar coated, and into the oven. But I found the staggering of a sheet of cookies every five minutes made it easy on me, resetting the timer in five minute increments. You can put both cookie sheets into the oven at once, if you prefer.