Make delicious Vegan Chocolate Sugar Cookies. Crunchy on the outside and soft inside.
In a medium bowl whisk together all purposed flour (1cup and 3/4cup), baking powder (1/2tsp) and cinnamon (1/4tsp - optional) Set aside
Sift cocoa powder into a small bowl. Set aside.
In a small dish whisk together room temperature aquafaba (3 tbsp), espresso powder (1/2tsp), Vanilla Extract (1tbsp) and Almond (1/2tsp).
In a large bowl cream temperature Vegan Butter-Earth Balance (3/4cup), granulated sugar-I used Florida Crystals Vegan Sugar (1/2 cup) and brown sugar (1/3cup). Cream for 2-3 minutes. Scrape down the bowl. Beat until creamy and well blended together.
Then gradually in 2 additions beat in aquafaba mixture. Beat for additional 2
minutes, until creamy and pale in color
Then pour all of the sifted cocoa powder into the vegan butter mixture and beat until well combined, about 1 minute. Scrape down the sides of the bowl. And beat for another minute.
Now in 2 additions beat in flour mixture. Dough is soft when 1st made. Shape it into a disk.
Place the cookie dough disk onto a parchment paper between 2 rolling guides (1/4inch thick). Roll it out to ¼ inch thick. Slide the rolled out cookie dough onto a flat tray or baking sheet and refrigerate for an hour.
Slide rolled and chilled cookie dough onto a work surface. Peel off both top and bottom parchment to release the cookie dough. Cut out cookies and transfer them onto a baking sheet lined with parchment. Gather the scraps and re-roll the cookie dough.
Bake cookies at 350F for 10 minutes. Allow to cool on a baking sheet for 5 minutes. Transfer to a cooling rack to cool completely.
Yes, you can omit it.
10 to 14 days. Stored in an airtight container.
Yes, absolutely. How To Freeze Cookies.