Vegan Chocolate Stout Crinkle Cookies
Indulge in these decadent vegan cookies featuring rich dark chocolate and chocolate stout for an unforgettable treat.
Ingredients
Dry Ingredients
- 1 cup flour Opt for spelt, whole wheat pastry flour, or unbleached all-purpose for a soft texture
- 1/4 cup 100% cocoa powder Choose Dutch-processed for a smoother chocolate flavor
- 2 teaspoons baking powder
- 1 teaspoon espresso powder Optional, but it amplifies the chocolate flavor
- 1/2 teaspoon mineral salt
- 1/4 cup sugar Use coconut, pure cane, or date sugar for a more caramel-like taste
Wet Ingredients
- 12 ounces good quality dark chocolate 60% + cocoa or semi-sweet chips work best
- 1/3 cup coconut oil Refined for a neutral taste or unrefined for a hint of coconut flavor
- 1/2 cup chocolate stout Use something like Guinness or any craft chocolate stout at room temperature
- 2 teaspoons vanilla extract
- 2 flax eggs 2 tablespoons of flax meal mixed with 5 tablespoons of water Let it sit for 10 minutes
- 1 cup organic powdered sugar For rolling before baking
Instructions
Preparation
- Prepare the flax egg by combining the flax meal and water in a small bowl; mix well and let it set for about 10 minutes until it becomes gelatinous.
- In a separate bowl, whisk together the flour, cocoa powder, baking powder, salt, espresso powder, and sugar.
- Melt the dark chocolate and coconut oil together in a saucepan over low heat, stirring frequently until smooth. Alternatively, microwave in 20-second bursts, stirring in between.
- Remove from heat and stir in the chocolate stout. Allow it to cool slightly.
- Add the prepared flax egg and vanilla extract into the melted chocolate mixture and stir until smoothly incorporated.
- Gradually fold the dry ingredients into the wet mixture, mixing gently until just combined.
- Cover the dough with plastic wrap and refrigerate for at least 3 hours, or overnight if you can wait.
Baking
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Use a cookie scoop to portion the dough into balls slightly smaller than golf balls and roll each ball in powdered sugar until well-coated.
- Place the dough balls on the prepared baking sheet and bake for 8 to 10 minutes.
- Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack.
Notes
Ensure your coconut oil is melted but not hot when mixing with chocolate to avoid curdling. For additional crinkles, roll the dough balls in powdered sugar a second time just before baking.