I call these “velvet cookies” because I don’t like to use food coloring, and while “brown velvet” sounds chic, it does not sound tasty. Anyway, these cookies are heaven. Enjoy!
1 1/2 c whole wheat pastry flour
1 T cocoa powder
1 t baking soda
1 t baking powder
1/4 t sea salt
1/2 c organic Earth Balance
3/4 c cane sugar
3 T maple syrup
2 T coconut milk
2 t vanilla extract
1/3 c powdered sugar
- Preheat oven to 350 degrees F. Cover a baking sheet with parchment paper and set aside.
- In a medium bowl, whisk together all the dry ingredients. Set aside.
- In the bowl of a stand mixer or a large bowl with a hand mixer, beat the butter and sugar together until creamy and fluffy. Mix in the maple syrup, milk, and vanilla extract. It’s normal to see little flecks of butter in the mixture (see photo below).
- Add dry ingredients to wet ingredients, slowly mixing in until just combined.
- Put powdered sugar in a bowl wide enough to roll a ball of dough around in it. Scoop out the dough with a melon baller, cookie dough scoop, or tablespoon and gently drop into powdered sugar. Roll dough balls in powdered sugar until completely coated. Lightly tap off excess sugar and set on baking sheet.
- Using a flat spatula, press down on each dough ball until slightly flattened.
- Bake for ten minutes. Remove from oven and let cool for ten minutes before eating.
Although it depends on the tool you use to scoop the dough, I’ve found this recipe yields about 15-17 cookies.
Adapted from Vegan Red Velvet Crinkle Cookies.