Vegan Chocolate Brownie Crinkle Cookies

Sometimes it only takes a little trick to make a simple recipe an impressive eye-catcher. Rolling raw cookie dough in powdered sugar is one of those tricks to turn your chocolate cookies into these crinkle cookie magic. When the dough rises in the oven, the cracks in the powdered sugar layer forming the special crinkle look. So simple, so special, so good!

When my friends tried the crinkle cookies, the first reaction was: "They don't taste vegan!" By adding applesauce and melted chocolate to the dough, the cookies get a really soft and airy consistency but still have a very intense chocolate aroma. So if you still think of dry and crumbly cookies when it comes to vegan baking, you will definitely be convinced with these cookies! The crinkle cookies taste best fresh from the oven so make sure to eat them in 1-2 days. In addition, we would not recommend transporting the cookies in a container to your family and friends (unless you handle them with care), cause the cookies are losing the powdered sugar on the way. So it's best to eat them asap right at home!

We are very happy that [Vivani] (https://vivani.de/) supported us with this recipe. To get an intense, chocolatey taste, we used Vivani's [“Feine Bitter Couverture“] (https://vivani.de/chocolate/feine-bitter-kuvertuere/) in the batter. The couverture consists of only three ingredients: cocoa paste, raw cane sugar, and cocoa butter (all from organic farming). The cocoa content of the chocolate couverture is at least 70%. Vivani also has very high [ecological standards] (https://vivani.de/unsereverantwortung/nachhaltige-verpackung/) and pays attention to sustainable and fairly traded cocoa and environmentally friendly packaging materials. For example, the packaging of the chocolate is not made of plastic but of NatureFlex™ foil, which is produced from renewable raw materials. You can find Vivani products in many supermarkets and organic markets!