KRINKLE COOKIES

Whatever way you celebrate this time of year, I think we can all agree that it’s always a good time for homemade cookies. 

Krinkles, aka Snow Crinkles, aka “Santa’s Been Good This Year” are a generally a win if you are doing a cookie swap, having a festive night with family, or just like the notion of having some tasty treats with a not too long or mysterious ingredient list. 

Bonus: they don’t require tons of effort, super fancy ingredients or gear, and are easy to make. 

Best of all, feel free to lick the spoon when you are done mixing (hooray for no salmonella)! 

Ingredients:
1 cup granulated sugar*
1 tablespoon ground flax seeds
1/3 cup softened coconut oil
1/3 cup aquafaba (liquid from a can of chickpeas)
1/3 cup non-dairy milk
1 teaspoon pure vanilla extract

1 1/4 cups all purpose flour
1/2 cup cocoa powder
1 teaspoon baking powder
1/4 teaspoon salt

1 cup powdered sugar**, for rolling

How to:
Preheat the oven to 350 degrees F.
Line two baking sheets with parchment paper.

-In a mixing bowl stir the granulated sugar & ground flax seeds together.
-Mix in the oil assertively until well combined (the texture will be similar to wet sand).
-Add the aquafaba, non-dairy milk, vanilla, and mix well to combine.
-Stir in the flour, cocoa powder, baking powder, & salt until a soft uniform dough forms.

-Place the powdered sugar in a small shallow mixing bowl.
-Scoop out heaping tablespoons of dough and form into balls.
If dough gets soft or too sticky while rolling, pop it in the fridge for fiveish minutes.
-Plop the balls in the powdered sugar and roll them around to get them very generously covered.

Place cookie balls onto the prepared baking sheet, 2 – 3 inches apart (they will spread out during).
Bake for 10-13 minutes until set.
Like good brownies, they will look a bit underdome, but will firm up as they cool.

Cool on the baking sheet for 10 minutes, then transfer to a wire cooling rack.
They are really chewy in the center once fully cooled, if you can wait that long.

*For granulated sugar, I use a mix of turbinado and coconut sugar, but any granulated sugar will work (some standard white granulated sugar is processed with bone char, so it can be helpful to check before buying, or be lazy like me, and use less refined options).

**You can make your own powdered sugar by quickly whizzing any granulated sugar with cornastarch (or tapioca, arrowroot, or potato starch) in a dry food processor or blender.
I use 8 parts sugar to one part starch or
1/2 cup sugar to one tablespoon starch.