By: Sidney Bricker
Media Production Editor
Chocolate crinkle cookies are a classic, but as someone who’s baking fancies are drastically swayed by the changing of seasons, they just don’t feel very spring-like. Something about chocolate crinkle cookies screams Autumn and Winter to me, but I simply must find a way to work in my dietary requirement of crinkly goodness, even in Spring. Thus, I give you: Crinkle cookies reimagined: 3 new flavors that suit the springtime. Lavender, lemon, and rose crinkle cookies.
Firstly, the original recipe.
¾ cup sugar
⅓ cup canola oil
2 tablespoons agave syrup (maple syrup works as well)
1 teaspoon pure vanilla extract
⅓ cup oat milk
1 tablespoon egg replacer (if you aren’t baking these vegan you can use one egg instead and only put in ¼ cup milk)
½ cup chocolate chips, melted
1 ⅜ cups flour
2 tablespoons cocoa powder
¾ teaspoon baking powder
¼ teaspoon salt
In a large bowl mix together sugar, oil, syrup, vanilla, milk, egg replacer, and melted chocolate chips. Sift in the flour, cocoa powder, baking powder, and salt. Mix until a dough forms. Cover and chill in the refrigerator for 10-30 minutes while the oven preheats to 325oF. Then scoop the dough into tablespoon sized balls, roll in granulated sugar, then powdered sugar, and place on a cookie sheet two inches apart. Bake for about 14 minutes.
Lavender Crinkle Cookies
¾ cup sugar
⅓ cup canola oil
2 tablespoons agave syrup (maple syrup works as well)
1 teaspoon pure vanilla extract
⅓ cup+ 1 tablespoon oat milk
1 tablespoon egg replacer (if you aren’t baking these vegan you can use one egg instead and only put in ¼ cup milk)
1 tablespoon lavender buds, ground with a mortar and pestle (or chopped)
1 ¼ cups flour
1 teaspoon baking powder
¼ teaspoon salt
A few drops of food coloring if you’d like the resulting cookies to turn out purple
Follow directions from the original recipe.
Lemon Crinkle Cookies
¾ cup sugar
⅓ cup canola oil
2 tablespoons agave syrup (maple syrup works as well)
1 teaspoon pure vanilla extract
⅓ cup oat milk
1 tablespoon egg replacer (if you aren’t baking these vegan you can use one egg instead and only put in ¼ cup milk)
2 tablespoons lemon juice
1 1/2 cups flour
1 ½ teaspoons lemon zest
¾ teaspoon baking powder
¼ teaspoon salt
One drop of yellow food coloring if you’d like the resulting cookies to turn out yellow
Rose Crinkle Cookies
¾ cup sugar
⅓ cup canola oil
2 tablespoons agave syrup (maple syrup works as well)
1 teaspoon pure vanilla extract
⅓ cup oat milk
1 tablespoon egg replacer (if you aren’t baking these vegan you can use one egg instead and only put in ¼ cup milk)
3 tablespoons rosewater
1 ⅔ cups flour
¾ teaspoon baking powder
¼ teaspoon salt
A few drops of food coloring if you’d like the resulting cookies to turn out pink