Vegan Chocolate Stout Crinkle Cookies are a chocolate lover’s dream! Deep dark chocolate flavored with a rustic appeal, these brownie like cookies are coated with an organic sugar coating.
Vegan Chocolate Stout Crinkle Cookies
These cookies are a bit far from my usual recipes, but something about using chocolate beer intrigued me and they were not a disappointment. They were loved by all my taste testers and no one could tell these were vegan and included any healthy alternatives.
These are very rustic looking, as I had a hard time getting them to look like the original recipes photos (you can find them here), even after a couple tries. Never the less, they were great! You may opt to bake your cookies and use a sifter to sprinkle the cookies with the sugar instead, although it won’t look so crinkled.
Either way, you can be sure that this vegan version will rival that of the original recipe by ten folds in flavor and texture. Enjoy these on occasion! Adapted from this recipe at The BeeronessPrint
VEGAN CHOCOLATE STOUT CRINKLE COOKIES
Rustic and delicious chocolate crinkle cookies with a twist!
- Prep Time: 3 hours 15 min
- Cook Time: 10 min
- Total Time: 3 hours 25 minutes
- Yield: Makes 12 Cookies
- Category: Dessert, Cookie
- Cuisine: Vegan
- 1 cup spelt flour, whole wheat pastry flour or flour of choice
- 1/4 cup cocoa powder
- 1 tablespoon baking powder
- 1 teaspoon espresso powder, if on hand*
- 1/2 teaspoon himalayan salt
- 1/4 cup coconut sugar, pure cane sugar or sucanat
- 12 ounces (about 2 1/2 cups, chopped) good quality dark chocolate (60% + cocoa or semi-sweet chips, or a combo)
- 1/3 cup coconut oil
- 1/2 cup Chocolate Stout (at room temp)
- 2 teaspoons vanilla extract
- 2 flax eggs (2 tablespoons flax meal + 6 tablespoons water)
- 1 cup organic powdered sugar, for rolling
- Start by mixing the flax eggs. In a small bowl, combine flax meal with water and let set for about 10 minutes. It will become gelatin like in the meantime.
- In a bowl add the flour, cocoa powder, baking powder, salt, espresso powder and sugar, mix until well combined. Set aside.
- In a saucepan over low heat, add chocolate and coconut oil, cook, stir frequently until mixture begins to melt, then stirring constantly until it is completely melted. Add beer and stir. Alternately, in a microwave safe bowl add the chocolate and coconut oil. Microwave on high for 20 seconds, stir and repeat until melted. Don’t over heat or the chocolate will seize. Add beer and stir.
- Add the flax eggs and vanilla to the chocolate and stir until well combined.
- Add the wet ingredients to the dry ingredients and stir until just combined, some lumps are OK.
- Cover and refrigerate until the dough has set, about 3 hours and up to 36. Overnight refrigeration is recommended.
- Preheat oven to 350 degrees F.
- Place powdered sugar in a small bowl.
- Using a cookie dough scoop or ice cream scoop, make balls just a bit smaller than golf balls, roll into shape with your hands. Place dough balls into powdered sugar, roll until well coated.
- Line a baking sheet with a silpat, parchment paper or grease with coconut oil, add cookie balls.
- Bake for 8-10 minutes or until edges have set.
You won’t experience much of a difference if you don’t use any espresso powder and will still have a winning cookie.