- 2 tablespoons ground flax seeds
- 2/3 cup water, divided
- 1 1/2 cups all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 3/4 cup semisweet chocolate chips
- 3 tablespoons coconut oil
- 3/4 cup white sugar
- 1 teaspoon vanilla extract
- 1/2 cup confectioners' sugar
- Preheat oven to 325 degrees F (175 degrees C). Line 2 baking sheets with parchment paper.
- Mix ground flax seeds with 1/3 cup water in a bowl; let sit until thickened, about 10 minutes.
- Sift flour, cocoa powder, baking powder, and salt into a bowl.
- Melt chocolate chips and coconut oil in a microwave-safe glass or ceramic bowl in 15-second intervals, stirring after each melting, 1 to 2 minutes. Let cool.
- Beat flax seed mixture, remaining 1/3 cup water, sugar, and vanilla extract in a bowl with an electric mixer until creamy, about 3 minutes. Add flour mixture and melted chocolate; mix until well combined. Shape dough into 1-inch balls. Roll in confectioner's sugar and place on the prepared baking sheets.
- Bake in the preheated oven until firm to the touch, 11 to 13 minutes.
07/25/2019
recipepes.com
vegan chocolate crinkle cookies, recipe
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455 calories
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