Tuesday, December 17, 2013

Egg Free Red Velvet Crinkle Cookies

I had seen a recipe for red velvet crinkle cookies and was figuring out how I'd make it egg free.  Then I came across this recipe for vegan red velvet crinkle cookies.  Sweet! Works all ready done for me.  I made a little tweak here and there to the recipe. (Upped the vanilla and used butter) - and don't even think about leaving the white chocolate out.  It tastes better with it in. 

I love how festive looking they are!  Great for a Christmas or valentine's day treat.

Egg Free Velvet Crinkle Cookies
From Keepin' it Kind, slightly adapted by Egg Free Bakery

3 to 3-1/4 cups all-purpose flour
1/4 cup cocoa powder
1 tbsp baking powder
1/4 tsp baking soda
1/2 tsp salt
3/4 cup butter or margarine, at room temperature
1-1/4 cup granulated sugar
3/4 cup applesauce 
2 tsp vanilla extract
1 tsp apple cider vinegar
2-3 tsp red food coloring-- depending on how red you want it
1 cup white chocolate chips/chunks (Because of our nut allergy, I used a Baker's White Chocolate Baking Bar and chopped it into chunks)
1 cup powdered sugar

In a bowl, whisk together flour, cocoa, baking powder, baking soda and salt.  In another bowl, beat butter and sugar until light and fluffy.  Add applesauce; mix until well combined.  Add vanilla, apple cider vinegar and red food coloring.  Slowly add dry ingredients to the wet ingredients, scraping down sides of bowl as needed.  Mix until combined.  If the dough seems too soft, add another 1/4 cup of flour.  Especially if you live at a high altitude or in a humid area.  I added additional flour.  Fold in the white chocolate chips/chunks.  Cover dough and refrigerator for at least 2 hours.  DO NOT SKIP THIS STEP!  It's important to chill the dough so that the cookies don't spread and so the powdered sugar doesn't bake into the cookie.  After dough has chilled, preheat oven to 350 degrees.  Scoop out about a heaping tablespoonful of dough, form a ball and roll in a bowl of powdered sugar-- coat very generously.  Place on a cookie sheet.  Bake cookies for 10-12 minutes.  Remove from oven and let the cookies hang out on the pan for 5-10 minutes or so.  Then remove to a wire rack to cool completely.

*I didn't care much for the taste of these cookies when they were fresh out of the oven, but after they sat for a day they were delicious!

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