Red Velvet Crinkle Cookies
Ingredients
- 3/4 cup sugar
- 1/4 cup dairy-free melted butter
- 2 tablespoons ground flaxseed
- 6 tablespoons water
- 1 teaspoon vanilla essence
- 1 teaspoon red food coloring (use organic natural)
- 1 1/2 cups all-purpose flour
- 2 tablespoons cocoa powder
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 cup icing sugar
Preparation
In a small bowl, combine 2 tablespoons of ground flaxseed with 6 tablespoons of water. Mix and set aside for at least 5 to 10 minutes.
In another bowl, add sugar and melted vegan butter and stir with a silicone spatula until well combined. Next add the ground flax seed mixture, red food color, and vanilla essence, and mix well to combine.
In another medium-sized bowl, sift in the flour, cocoa powder, baking powder, and salt.
Add the dry ingredients to the wet ingredients and mix until combined.
Cover the bowl with cling wrap and let it sit in the fridge for 3 to 4 hours to let the mixture get firm. You can also leave it overnight.
Preheat the oven to 350 degrees F. Line baking sheet with parchment paper. Place icing sugar in a small bowl.
Once the dough is chilled and firm, roll it into 1 tablespoon balls and then roll in the icing sugar, making sure to coat the balls generously.
Bake for 10 to 12 minutes. They will appear slightly undercooked but will firm up once cooled. Do not overbake them.
Cool on the baking sheet for at least 7 to 10 minutes, then transfer to a wire rack.
Notes
Once cooled, you will get a crispy outside with a fudge-like center. Store any extra cookies in an airtight container for up to a week.
