Mexican Crinkle Cookies
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Mexican Crinkle Cookies

Mexican Crinkle Cookies
Course Dessert
Cuisine Vegan
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 24 cookies
Author Veg Life Staff

Ingredients

  • 3/4 cup Vegan Margarine cubed
  • 2 ounces Vegan Chocolate Chips
  • 1 cup Brown Sugar packed
  • 1/4 cup light corn syrup
  • 1 tbsp Ground Flax PLUS 3 tbsp Water allow to sit for 15 minutes
  • 2 cups All Purpose Flour
  • 2 teaspoons Baking Soda
  • 1 teaspoon Cinnamon
  • 1/8 teaspoon Salt
  • 1/2 cup Powdered Sugar for rolling

Instructions

  • Melt butter and chocolate.  I used the microwave. Stir until smooth.  
  • Beat in brown sugar and corn syrup until blended. Beat in flax egg.
  • In another bowl, whisk flour, baking soda, 1 teaspoon cinnamon and salt; gradually beat into brown sugar mixture. 
  • IMPORTANT:  Refrigerate, covered, until firm, about 1 hour.
  • Preheat oven to 350°.
  • In a shallow bowl, add confectioners' sugar. Shape dough into 1-1/2-in. balls and roll in confectioners' sugar mixture. Place 2 in. apart on parchment or silpat lined baking sheets.
  • Bake until set and tops are cracked, 10-12 minutes. Cool on pans 2 minutes. Remove to wire racks to finish cooling. Yields about 24 cookies.

Notes

The dough will be sticky after mixing so it’s important to refrigerate at least 1 hour before attempting to roll into balls.