Guess what?? Bonus cookie time!
There was a Secret Recipe Club SOS earlier this evening when one of the cookie carnival participants was unable to participate. Since I had some time and was in a baking mood, I whipped up some last minute cookies so no one was orphaned.
So tonight’s second super bonus cookie SRC blog is Amanda’s blog, Dancing Veggies. Such a fun blog name! As the blog title would suggest, Amanda’s blog features delicious vegetarian recipes on a budget!
As I was searching through the cookie recipes, the words coffee and chocolate caught my eye! And so, I ended up making my first vegan cookies. And I was pleasantly surprised! They’re delicious! Rich and chocolaty with just a hint of coffee. They’re crisp on the outside and soft in the middle – a perfect cookie!
Thank you, Amanda, for a delicious cookie that certainly broadened my horizons!
Vegan Chocolate Coffee Crinkle Cookies
Adapted from Dancing Veggies
¼ cup vegetable shortening or soy butter
¾ cup white sugar
2 tbsp canola oil
¼ cup strongly brewed coffee, cooled to room temperature
¼ tsp salt
½ tsp imitation butter extract
1 cup all purpose flour
1/3 cup cocoa powder (I used 4 tbsp regular cocoa powder & 1 tbsp special dark cocoa)
½ tsp baking soda
¼ cup powdered sugar
Preheat the oven to 375 degrees and line baking sheets with parchment or silicone mats.
Place the shortening and sugar in the bowl of a stand mixer and cream together. Add in the oil, coffee, salt, and butter extract and beat until combined.
Slowly add in the flour, cocoa powder, and baking soda and mix until just combined.
Use a cookie scoop to measure out 1 tablespoon (for smaller cookies) or 2 tablespoon (for larger cookies) dough balls.
Place the powdered sugar in a small bowl. Roll the dough balls through the powdered sugar and place on the prepared trays.
Bake in the preheated oven for 8-10 minutes. Cool on the pans for 5 minutes, then move to wire racks to cool completely.
Makes about 36 small or 18 large cookies