Vegan Red Velvet Crinkle Cookies
Vegan Red Velvet Crinkle Cookies- these are a perfect cookie for Christmas! Soft, chewy and coated with a sweet dusting of sugar.
These festive cookies are easily made in one bowl. The crinkle effect is created by forming the dough into a ball and then rolling it in sugar. When the cookies bake, they flatten out and crack.
Vegan Red Velvet Crinkle Cookies
Ingredients:
Vegan butter
Pure cane sugar
Almond milk
Ground flaxseeds
All-purpose flour
Unsweetened cocoa powder
Pure vanilla extract
Baking powder
Salt
Red food coloring
Powdered sugar (for rolling)
Preheat the oven to 350 degrees and line a baking sheet with parchment paper.
Add the vegan butter (melted) and sugar to a large bowl. Stir until combined. Add the wet ingredients (almond milk, pure vanilla extract, and red food coloring. Stir until combined.
Add the dry ingredients (ground flaxseeds, flour, cocoa powder, baking soda, and salt) to the bowl and stir until combined.
Add the pure cane sugar to a small bowl and add the powdered sugar to another small bowl. Use a 1 1/2 inch cookie scoop to scoop the dough and roll it into a ball using your hands. Roll the ball around in the pure cane sugar first.
Then roll the ball around in the powdered sugar. Be sure to coat the ball throughly so the crinkle effect really shows up.
Place the balls on the cookie sheet. They will spread so make sure there is enough room between each of them. Bake for 12-13 minutes or until the cracks have formed. The cookies may seem too soft when you take them out of the oven, but they will firm up as they cool.
Vegan Red Velvet Crinkle Cookies
Ingredients
- 1/3 cup vegan butter, melted
- 1 tbsp ground flaxseed
- 1/3 cup almond milk
- 3/4 cup pure cane sugar (plus more for rolling)
- 1/2 tsp vegan red food coloring
- 1 1/2 cups all-purpose flour
- 1/4 cup unsweetened cocoa powder
- 1 tsp pure vanilla extract
- 1 tsp baking powder
- 1/4 tsp salt
- 1/2 cuo powdered sugar (for rolling)
Instructions
- Preheat the oven to 350 degrees and line a baking sheet with parchment paper.
- Add the vegan butter (melted) and sugar to a large bowl. Stir until combined. Add the wet ingredients (almond milk, pure vanilla extract, and red food coloring. Stir until combined.
- Add the dry ingredients (ground flaxseeds, flour, cocoa powder, baking soda, and salt) to the bowl and stir until combined.
- Add the pure cane sugar to a small bowl and add the powedered sugar to another small bowl. Use a 1 1/2 inch cookie scoop to scoop the dough and roll it into a ball using your hands. Roll the ball around in the pure cane sugar first.
- Then roll the ball around in the powdered sugar. Be sure to coat the ball throughly so the crinkle effect really shows up.
- Place the balls on the cookie sheet. They will spread so make sure there is enough room between each of them. Bake for 12-13 minutes or until the cracks have formed. The cookies may seem to soft when you take them out of the oven, but they will firm up as they cool.
Looking for more easy Vegan Desserts?
Ultimate Vegan Pumpkin Coffee Cake
I love seeing your finished recipes! If you enjoyed making these Vegan Red Velvet Crinkle Cookies, I’d love to see yours on Instagram, just tag me @10IngredientVegan. Happy baking!
