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Ingredients
Scale
- 6 Tbsp hot water (70 g)
- 2 Tbsp flaxseed meal (16 g)
- 8 Tbsp unsalted vegan butter, room temperature (112 g)
- ¾ cup granulated sugar (160 g)
- ½ cup packed light brown sugar (115 g)
- 1 tsp vanilla extract (5 mL)
- 2 tsp red gel food coloring, adjust to desired color
- 2 cups all-purpose flour (250 g)
- 5 Tbsp unsweetened cocoa powder (25 g)
- 1 tsp baking powder (3 g)
- ¼ tsp baking soda
- ½ tsp salt (3 g)
- ½ cup granulated sugar (100 g) for coating
- ½ cup powdered sugar (60 g) for coating
Instructions
- Mix hot water and flaxseed meal; let thicken.
- Cream vegan butter, granulated sugar, and brown sugar until fluffy.
- Add flax egg, vanilla, and food coloring; mix well.
- Whisk dry ingredients together, then fold into wet mixture.
- Scoop dough, roll into balls, and coat in sugars.
- Place on baking sheet and lightly press down.
- Bake at 350°F (175°C) for 10 minutes and cool.
Notes
Measure ingredients accurately for the best results.
Adjust baking time according to your oven to prevent drying out.
Leftover cookies can be stored in an airtight container for up to 5 days.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Vegan
Nutrition
- Calories: 120
- Sugar: 10
- Sodium: 100
- Fat: 4.5
- Saturated Fat: 1.5
- Unsaturated Fat: 2.5
- Trans Fat: 0
- Carbohydrates: 20
- Fiber: 1
- Protein: 1.5
- Cholesterol: 0