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Vegan Chocolate Stout Crinkle Cookies

Rich and indulgent Vegan Chocolate Stout Crinkle Cookies with a deep chocolate flavor and a delightful crinkle top, perfect for any cozy occasion.
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Prep Time 20 minutes
Cook Time 10 minutes
Total Time 3 hours 30 minutes
Servings: 12 cookies
Course: Dessert, Snack
Cuisine: Baked Goods, Vegan
Calories: 150
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 1 cup Flour (spelt, whole wheat pastry, or unbleached all-purpose)
  • 1/4 cup Cocoa Powder 100% cocoa powder for rich flavor.
  • 2 teaspoons Baking Powder
  • 1 teaspoon Espresso Powder (optional) Enhances chocolate notes.
  • 1/2 teaspoon Mineral Salt Balances sweetness.
  • 1/4 cup Sugar (coconut, pure cane, or date sugar)
Wet Ingredients
  • 12 ounces Dark Chocolate 60% cocoa or semi-sweet chips.
  • 1/3 cup Coconut Oil Melted for moisture.
  • 1/2 cup Chocolate Stout At room temperature.
  • 2 teaspoons Vanilla Extract For warmth and flavor.
  • 2 pieces Flax Eggs Made from 2 tbsp flax meal and 5 tbsp water.
Coating
  • 1 cup Powdered Sugar For rolling and creating the crinkle.

Method
 

Preparation
  1. In a small bowl, mix 2 tablespoons of flax meal with 5 tablespoons of water. Let it sit for about 10 minutes until it becomes gelatin-like.
  2. In a mixing bowl, whisk together the flour, cocoa powder, baking powder, salt, espresso powder (if using), and sugar. Set this aside for later.
  3. In a saucepan over low heat, combine the dark chocolate and coconut oil. Stir gently until fully melted and then add the chocolate stout.
  4. Stir the flax eggs and vanilla extract into the melted chocolate mixture until thoroughly combined.
  5. Carefully fold the wet mixture into the dry ingredients, stirring just until no dry bits remain.
  6. Cover the bowl and refrigerate the dough for at least 3 hours (up to 36 hours).
Baking
  1. Preheat your oven to 350°F (180°C). Line a baking sheet with parchment paper.
  2. Using a cookie scoop, form golf ball-sized balls of dough. Roll each ball in the powdered sugar until well coated.
  3. Place them on the prepared baking sheet, leaving space between each.
  4. Bake for 8 to 10 minutes, until the edges are set but the centers remain slightly soft.
  5. Allow the cookies to cool slightly on the sheet before transferring them to a wire rack.

Notes

For storage, keep cookies in an airtight container at room temperature for 3-4 days. For longer storage, freeze unbaked dough for up to 3 months. Experiment with flavors by adding nuts or extracts.