Twin Cities Live - Vegan Chocolate Crinkle Cookie

We get asked a lot if we offer a dairy free or vegan ice cream. Unfortunately, the answer is currently no. Our minimums are quite high and we hope that as our brand continues to grow we will be able to add in more options for special dietary needs. Don't worry, though! We got you! Eva Sabet at Swedish Crown Bakery has a great Chocolate Crinkle Cookie recipe that is not only dairy free but VEGAN! Pair it with our Peppermint Bon Bon Ice Cream and you will have a dessert option for everyone!

Click here to see a the full video and recipe. 

Vegan Chocolate Crinkle Cookies

1/2 cup cocoa powder
1 cup sugar
1/4 + 1tbsp cup oil
1/2 cup + 1 tbsp apple sauce
1 TBSP vanilla
1 1/4 cup flour
0.5 TBSP baking powder
0.5 tsp salt
1/2 cup powder sugar for coating

• In a medium-sized bowl, mix together the cocoa powder, sugar, applesauce, oil and vanilla.
• In another bowl, combine flour, baking powder, and salt. Stir the dry ingredients into the wet mixture just until a dough forms (do not over mix). Cover bowl with wrap and refrigerate for at least 4 hours or overnight.
• When ready to bake reheat oven to 350°F. Line baking trays with parchment paper. Roll 1 tablespoonful of dough into balls.
• In a bowl, generously roll & coat each ball in powdered sugar and place onto prepared cookie sheets.
• Bake in preheated oven for 10 minutes.
• Cookies will come out soft, but will harden up as they cool.