A new recipe I’m so excited to share it with you! Batches of experimentation – playing with flour and delicious cocoa powder amounts and finally, a vegan chocolate sugar cookie recipe!
Made with sugar, flour, cocoa powder, ground flax seed, water, vanilla extract and Crisco vegetable shortening, I’m thrilled to finally offer a vegan cut-out cookie that I love. The cookies are easy to make, they hold their shape well and taste so delicious! Thank you so much Crisco, for sponsoring this post! Reader, please know that I only work with products I love and sincerely recommend! If you’d like to make these the recipe and notes are below. Enjoy!
I have a few notes to share with you about baking cookies in general as well:
- One of the reasons I experimented with this recipe so much, is that I wanted to find the best ratio of fat to flour etc., to create the perfect cut out cookie which holds its shape. This one definitely does, but no matter what recipe you use, these tips on how to prevent cookies from spreading are important to know.
- Use the best quality ingredients you can. The cocoa powder will make a big difference in the final taste of your cookies. Generally, cheaper cocoa powder has a lower fat content so the dough will end up being drier. I used Callebaut cocoa powder.
Enjoy baking and
nibbling on decorating these!
Vegan Chocolate Sugar Cookies
- 1 1/4 cup all-purpose flour
- 1 cup cocoa powder
- 1/4 tsp salt
- 1 tbsp ground flax seed
- 3 tbsp water
- 3/4 cup Crisco vegetable shortening
- 3/4 cup granulated sugar
- 1 tbsp vanilla extract
- In a small bowl, mix together the ground flax and water, and let sit to thicken, for approximately 10 minutes.
- In a large bowl, mix together the flour, cocoa powder and salt, and set aside.
- In a stand mixer fitted with a paddle attachment, cream the sugar and Crisco vegetable shortening on low speed for about 3 minutes. You may need to occasionally scrape down the sides of the bowl.
- Add the flax seed mixture and vanilla extract to the mixer bowl and mix.
- Pour the dry ingredients (flour etc.) into the mixer bowl, cover the bowl loosely with tea towel at first (to prevent the flour from spraying outwards), and mix on low speed until the dry ingredients are well incorporated into the wet ingredients. It may take a few minutes to all be incorporated. You're looking for the dough to peel away from the walls of the mixer and to clump together onto the paddle attachment.
- Roll the dough between two sheets of parchment paper, place on a baking sheet, and into the fridge for about an hour.
- Preheat the oven to 350 degrees Fahrenheit (180 degrees Celcius).
- Cut out cookie shapes as desired and place onto a parchment lined baking sheet. Bake for 10-12 minutes, depending on the size of cookies.
- Enjoy as is or decorate with icing and serve!