Cherry Almond Crinkle Cookies (Vegan)
These irresistible crinkle cookies boast a delicious blend of cherry and almond. They are easy to prepare, dairy-free, and perfect for any occasion.
These soft, melt-in-your-mouth crinkle cookies are filled with the delicious flavors of cherry and almond. The perfect combination of organic cherry powder and almond extract gives these delightful cookies their vibrant taste. They are ultra-soft and flavorful, making them ideal for a weekend bake or a special occasion.
What you will need:
Cherry powder is an absolute must for this recipe. I used Food for Life organic cherry powder and I found it at Amazon. The rest of the ingredients are basic pantry items.
- all purpose flour
- cane sugar
- vanilla extract
- almond extract
- cherry powder
- baking powder
- baking soda
- plant based yogurt
- plant based butter with salt
- powdered sugar
How too:
These crinkle cookies could not be easier to prepare, so let’s get started. To a small bowl, add the flour, baking powder, and baking soda. Whisk the dry ingredients together and set the bowl aside.
To a medium bowl, add the melted butter and cane sugar. Using a whisk, blend the sugar and butter until well combined. This should take about a minute. Add the yogurt, vanilla extract, almond extract, and cherry powder to the bowl. Whisk until all ingredients are well incorporated. Add the dry ingredients to the wet ingredients, whisking until the dry ingredients are combined.
Place the cookie dough in the refrigerator, preheat the oven to 350F, and line two cookie sheets with parchment paper. Once the oven has reached the desired temperature, remove the cookie dough from the refrigerator and have the powdered sugar ready and nearby to roll the cookie balls.
Each cookie is one tablespoon of cookie dough. Roll each dough ball between your palms to smooth it out and then roll the ball in the powdered sugar. Place the sugar-covered dough balls on a prepared cookie sheet. Return any unused cookie dough to the refrigerator between batches.
Bake the cookies for 10 minutes. Allow them to rest on the cookie sheet for 5 to 10 minutes before transferring them to a cooling rack. Store the cookies in an airtight container at room temperature.
Alright, let’s get started. Please make, bake and enjoy!
Cherry Almond Crinkle Cookies (Vegan)
Ingredients
- ½ cup / 100 grams cane sugar
- 4 tbsp / 60 grams plant based yogurt – room temperature
- 4 tbsp / 56 grams plant based butter with salt – melted
- 1½ cups / 180 grams all purpose flour
- ½ tsp baking powder
- ¼ tsp baking soda
- 1 tsp vanilla extract
- ¼ tsp almond extract
- 4½ tbsp cherry powder – I used Food to Live organic cherry powder
- 3 tbsp powdered sugar – for rolling
Instructions
- 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. 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.
