Vida Recetas Editorial
Vegan chocolate crackled cookies are a classic in baking, known for their cracked surface and soft, moist interior. This 100% plant-based version uses chia or flaxseed as an egg substitute and vegetable oil instead of butter, achieving an equally delicious result, perfect for those seeking options free of animal products. Plus, they are very easy to make and require only basic ingredients you probably already have at home.
Their origin dates back to traditional chocolate cookies with powdered sugar, but here they are reinvented with a vegan twist and an intense cocoa flavor, enhanced by a touch of instant coffee. Ideal to pair with a hot or cold drink, like a glass of plant milk or lemonade. They are perfect for sharing at gatherings, snacks, or as a healthy treat.
There are variations that include nuts, chocolate chips, or spices like cinnamon. The key to the crackled effect lies in the temperature contrast: cold dough with hot powdered sugar. Go ahead and make them, and surprise everyone with their texture and flavor!
Prep
5 min
Cook
10 min
For these cookies I use ground chia (if you have chia seeds you just put a little in the blender and that's it). Then you put 2 tablespoons of chia with 1/2 cup of water, set it aside to wait for it to gel (this is equivalent to 1 egg).
Then in a bowl, add the cup of flour, bitter cocoa, sugar, baking powder, coffee, baking soda and salt, and mix well. (Don't worry about coffee, it's a little bit and you can't feel it, it just helps to intensify the cocoa flavor).
Once we mix the dry ingredients well and the chia is gelled, stir a little and add 1/3 of the oil. (olive, canola, wonder, whatever they have) When you add the oil, it does not join the chia immediately, so you have to stir slowly to combine (they are not completely mixed but the important thing is that there is no separation from the beginning).
Add the chia mixed with the oil to the bowl of dry ingredients and stir with a spatula or wooden spoon. When we see that everything is already united, we occupy our damp hands (so it doesn't stick to our hands) to finish mixing.
Once all the mixture is ready, cut out some alusa paper, wrap our dough and let it rest in the refrigerator for 1 hour.
After the hour, you put sugar flower on a plate and we are going to take approx. A spoonful of dough, we make it balls with our hands and pass it through sooooo much sugar flower, this with all the dough until we have nothing left.
Finally, they should be baked at 180 degrees for 10 minutes (without preheating the oven) and let it rest for 5 minutes. *only if they have, it is important so that they do not stick to the tin, put, for example, a silicone sheet for the oven or, wipe a little oil with absorbent paper and then wait until the cookies are cold to remove them from the tin*
This recipe has a easy difficulty level, which means it's accessible for cooks of all levels.
The preparation time is 5 minutes and the cooking time is 10 minutes.
Yes, many ingredients can be substituted with similar alternatives. We recommend checking the recipe variations.
Store the preparation in the refrigerator for up to 3 days in an airtight container. Some preparations can be frozen for up to 3 months.
