Vegan Red Velvet Crinkle Cookies

• Vegan

• Refrigerated

  • 2 tbsp Non-dairy milk

• Condiments

  • 3 tbsp Maple syrup or agave
  • 1/2 cup Vegan butter

• Baking & Spices

  • 1 1/2 cup All-purpose flour
  • 1 tsp Baking powder
  • 1 tsp Baking soda
  • 1 tbsp Cocoa powder
  • 3 1/2 tsp Food colouring, Red
  • 1/2 cup Powdered sugar
  • 1/4 tsp Salt
  • 2 tsp Vanilla extract
  • 3/4 cup White sugar

Found on itdoesnttastelikechicken.com

Description

Ingredients

• Dry Ingredients:
• 1½ Cup All Purpose Flour
• 1 Tablespoon Cocoa Powder
• 1 teaspoon Baking Soda
• 1 teaspoon Baking Powder
• ¼ teaspoon Salt
• Wet Ingredients:
• ½ Cup Vegan Butter (such as Earth Balance)
• ¾ Cup White Sugar
• 3½ teaspoons Red Food Colouring
• 2 teaspoons Vanilla Extract
• 3 Tablespoons Maple Syrup or Agave
• 2 Tablespoons Non-Dairy Milk of Choice
• ½ Cup Powdered Sugar

Directions

• Preheat your oven to 350F (180C). Cover two baking trays with parchment paper and set aside.
• In a large bowl, mix all the dry ingredients and set aside.
• In a medium bowl, cream the vegan butter and sugar together until creamy and fluffy.
• Then mix in the food colouring, vanilla, maple syrup, and non-dairy milk. Mix until blended, but it is ok if you see little flecks of the butter in the mixture.
• Pour wet into dry and mix until dough comes together.
• Put the powdered sugar in a wide bowl or dish that has enough room so you can easily roll a dough ball in there. Take a heaping tablespoon of dough and gently roll into a ball. Roll the ball into the powdered sugar so that it is completely covered. Set on the baking tray and lightly press down so the ball is slightly flattened. Sprinkle a little extra powdered sugar on top.
• Repeat with the remainder of the dough.
• Bake for 10-12 minutes. Remove from oven and let cool for 10 minutes on the trays.