These are the perfect soft, fudgy cookies for your holiday party! You'll want to make this the irresistible plant-based addition to your table this year. Tell us how they did in the comments below!

Vegan Chocolate Crinkle Cookies

• 1 cup all-purpose flour

• 3/4 cup sugar

• 1/2 cup cocoa powder

• 3 tbsp dark chocolate chips ((make sure they're dairy-free!))

• 3 tbsp vegan butter (melted and cooled)

• 2 tbsp ground flaxseed (for flax eggs (mix with 1/2 cup warm water))

• 1 tbsp instant coffee (grounds (trust us on this one!))

• 1 tsp vanilla extract

• 1 tsp baking powder

• 1/2 tsp baking soda

• 1/4 tsp salt

1. Heat your oven to 350ºF or 176ºC.

2. Add all dry ingredients (except chocolate chips and coffee) to a large mixing bowl.

3. Mix together your flax eggs, vegan butter, instant coffee, and vanilla extract.

4. Pour your wet ingredients into your dry ingredients slowly, mixing constantly with a spoon. Mix until just combined, then add chocolate chips and use hands to fully incorporate all ingredients together.

5. Form a ball with your dough, cover with plactic wrap and place in the fridge for a few hours or overnight.

6. Line your baking tray with the parchment paper.

7. Form 1 1/2 inch diameter balls using your dough, and set them on the tray over the parchment paper, with 2 inches of space between them.

8. Bake your cookies for about 10 minutes. Then, let them cool completely. Finally, enjoy with a cold glass of almond milk!

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