vegan hot cocoa crinkle cookies

Light cookies with a huge chocolate flavor, reminiscent of a mug of hot cocoa. The powdered sugar coating acts as a marshmallow flavor and the double chocolate cookie satisfies any chocolate craving during the holidays.

Ingredients

1/2 cup vegan butter (I used Miyokos European Style butter)

1 cup brown sugar, packed

1 tsp vanilla extract

1 thickened flax egg (1 T ground flax seed meal + 2 1/2 T water)

1 cup organic all-purpose flour

1 tsp baking soda

1/2 tsp baking powder

1/4 tsp salt

1/2 cup cacao powder (can use regular cocoa powder)

1/2 cup chopped Enjoy Life chocolate chunks or mini morsels

Powdered sugar, for rolling

Instructions

Make flax egg, set aside to thicken.

Preheat oven to 350.

Cream room temperature butter and sugar together until well blended/fluffy.

Add vanilla and flax egg, combine well.

Stir in all dry ingredients.

Fold in chocolate chunks.

Use a tablespoon measuring spoon to scoop batter, roll in the palm of your hands then toss in the powdered sugar.

Once each cookie ball is coated completely, bake 6-8 at a time, on each parchment lined cookie sheet.

Bake for 10 minutes. Allow to cool on pan for 3 minutes before transferring to a cooling rack.