This recipe was adapted from the Chocolatey Crinkle Cookies in Vegan Cookies Invade Your Cookie Jar and is perfect for the holidays. The addition of cardamom takes these brownie-like cookies to a whole new level, but you can leave it out, if you prefer, and the cookies will still taste fantastic. I think these taste best completely cooled.
You might have extra powdered sugar at the end. I just poured mine back into the powdered sugar bag.
Chai Chocolate Crinkles:
For rolling cookies:
1 1/2 cups powdered sugar
1/3 cup sugar
1 teaspoon cardamom, optional
For the dough:
3/4 cup sugar
1/3 cup canola oil
2 tablespoons corn syrup
1 teaspoon pure vanilla extract
1/3 cup nondairy milk
1 tablespoon ground flax seeds
1/2 cup chocolate chips, melted
1 1/4 plus 2 tablespoons all-purpose flour
2 tablespoons cocoa powder
3/4 teaspoon baking powder
1/4 teaspoon salt
Preheat oven to 325. Line two baking sheets with parchment paper (or lightly oil).
Sift powdered sugar onto a large plate. Pour sugar and cardamom, if using, into a small bowl and mix with your fingers. Set aside.
In a large bowl, combine sugar, oil, corn syrup, vanilla, nondairy milk, flax seeds and melted chocolate until smooth. Sift in flour, cocoa powder, baking powder and salt and mix until uniform. Let dough chill in refrigerator for 15-20 minutes.
Scoop a generous tablespoon of dough and roll it into a ball. Roll each ball in sugar, then generously roll in powdered sugar several times until heavily coated (the more powdered sugar you use, the prettier the cookie).
Place each ball at least 2 inches apart on baking sheets. Bake for 14 minutes until cookies puff up and cracks have formed. Let cool for 5 minutes on baking sheet, then transfer to a wire rack. Store in an air-tight container.
Yield: 2 dozen