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.
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.