Holy cow, we made it! Pulled off another year with 12 consecutive recipe posts for the holidays. To say that I’m a bit tired would be an understatement, but it’s all been worth it. And these delectable cookies help to show it.
- 1 c. unsweetened cocoa powder
- 2 c. sugar
- ½ c. vegetable oil
- ⅓ c. chocolate soymilk (or other nondairy chocolate milk)
- 2 t. vanilla extract
- 2 c. all-purpose flour
- ½ T. baking powder
- ½ t. salt
- ½ c. powdered sugar
- In a large mixing bowl, stir together the cocoa powder, sugar, oil, milk, and vanilla until well combined.
- Add in the flour, baking powder, and salt and stir just until ingredients are incorporated into a dough. If the mixture is a little too dry, add more milk until it forms a cookie dough-like texture.
- Place dough in refrigerator and let chill for at least an hour.
- Preheat oven to 350 degrees.
- Pour powdered sugar into a small bowl or shallow dish.
- With clean hands take pieces of the chilled dough (about a tablespoon of dough per cookie) and form them into round balls. Roll each ball around in powdered sugar until it is coated generously.
- Bake cookies on a parchment or silpat lined baking sheet for about 13 minutes, or until the cookies have spread and the crust appears crackled.
- Remove from oven and let rest on the pan for 15 minutes before removing the cookies to a cooling rack with a spatula.
These cookies have an amazing fudgy flavor and no one will be the wiser that there’s no animal products in the recipe! Which is great if you’re a vegan, cooking for a vegan, lactose challenged, or just looking for an awesome cookie.
Tomorrow I’m going to recap all the things that have happened in the last 12 days! They’ve been packed!