Vegan Chocolate Crinkle Cookies [V, gf option]

Vegan chocolate crinkle cookies from The Spoon + Shovel

I used to make these every Christmas with my mom for my dad and sister (the chocoholics of the family), and got away from them until Meghan and I moved in together. I made them our first Christmas together and she lost her mind! They went back on the list of essential holiday recipes and were the first cookies I made for her after she went vegan (I followed a couple months later). Long story short, Meghan says these cookies are “the bomb dot com.”

Ingredients:
4 oz. unsweetened baking chocolate
2 C. sugar
½ C. vegetable oil
2 t. vanilla
4 flax gel eggs, 14 T. or 2 T. less than 1 C. (recipe here)
2 C. flour (gluten-free options here)
2 t. baking powder
½ t. salt
½ C. powdered sugar (for rolling)

Prep time: 20 min + 2 hr in fridge
Cook time: 10 min
Yield: 3-4 dozen, depending on size

-In a double boiler, melt the baking chocolate, stirring constantly. Remove from heat and let cool slightly.
-In a stand mixer, combine the sugar, vegetable oil, vanilla and flax eggs. 
-Add the melted chocolate and combine.
-Add the baking powder and salt and combine.
-Add the flour and combine.
-Cover and cool in the fridge for 2 hours or overnight.
-Preheat your oven to 350 F.
-Spoon out the cooled dough into 1-2” balls, roll in powdered sugar and place on a baking sheet.
-Bake for 10 min or until top is crinkled and edges are firm. Remove from oven and let cool slightly before transferring to a wire rack.

Vegan chocolate crinkle cookies from The Spoon + Shovel