Cherry Almond Crinkle Cookies (Vegan)
These soft, melt-in-your-mouth crinkle cookies are bursting with the irresistible flavors of cherry and almond. These delightful cookies get their vibrant flavor from the perfect mix of organic cherry powder and almond extract. They’re incredibly soft and full of flavor, wonderfully simple and dairy and egg free - perfect for an easy weekend bake or a special occasion.
PREP TIME
20 minutes
COOK TIME
10 minutes
INGREDIENTS
10
Serves: 16
Ingredients
- .5 cup.5 cup.5 cup Cane Sugar, (100 grams)
- 4 Tbsp4 Tbsp4 Tbsp Plant-Based Butter, -melted (56 grams)
- 4 Tbsp4 Tbsp4 Tbsp Almond Milk Yogurt, -room temperature (60 grams) (or the plant-based yogurt of your choice)
- 1.5 cups1.5 cups1.5 cups All Purpose Flour, (180 grams)
- .5 tsp.5 tsp.5 tsp Baking Powder
- .25 tsp.25 tsp.25 tsp Baking Soda
- 1 tsp1 tsp1 tsp Vanilla Extract
- .25 tsp.25 tsp.25 tsp Almond Extract
- 4.5 Tbsp4.5 Tbsp4.5 Tbsp Cherry Powder, (see link below to the cherry powder I used)
- 3 Tbsp3 Tbsp3 Tbsp Powdered Sugar, -for rolling
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Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
- To a small bowl, add the flour, baking powder and baking soda; whisk to combine and set the bowl aside.
- To a medium bowl, add the melted butter and sugar. Whisk to combine, about a minute. Add the yogurt, vanilla extract, almond extract and cherry powder and whisk until the ingredients are well incorporated.
- Add the dry ingredients to the wet ingredients and whisk until just combined.
- Place the dough in the refrigerator and pre-heat the oven to 350F. Line 2 cookie sheets with parchment paper. Add the powdered sugar to a bowl for rolling.
- Once the oven reaches temperature, remove the batter from the refrigerator and begin scooping the cookie dough balls. Each dough ball is 1 tablespoon of batter. Scoop each dough ball, roll it between your palms to smooth it out and roll it in the powdered sugar. Once covered in powdered sugar, place the dough ball on a prepared cookie sheet.
- Place the batter back in the refrigerator between batches.
- Bake the cookies for 10 minutes. Let them cool on the pan for 5 to 10 minutes before transferring to a cooling rack.
- The cookies can be stored at room temperature in an airtight container. The cookies will remain fresh for 5 to 7 days.
Notes
Link to the cherry powder I used - Amazon.com: Micro Ingredients USDA Organic Tart Cherry Powder, 4oz | Raw Superfood | Great for Smoothies, Desserts, Juice, Oatmeal, Tea or Yogurt | No Added Sugars | Non-GMO | Free of Soy, Dairy & Gluten : Grocery & Gourmet Food
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My Notes:
About This Recipe
Show nutritional information
Cookies Dairy Free Desserts Egg Free Nightshade Free Pescetarian Plant Based Shellfish Free Sugar Alcohol Free Vegan Vegetarian| This is our estimate based on online research. | |
| Calories: | 116 |
| Fat: | 2 g |
| Carbohydrates: | 20 g |
| Protein: | 3 g |
| Cholesterol: | 0 g |
| Sodium: | 36 mg |
| Fiber: | 2 g |
| Sugars: | 9 g |
| Sugar Alcohol: | 0 g |
| Calculated per serving. | |
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