Indulge in the nostalgic flavors of Hostess cupcakes with these vegan cookies. Rich cocoa cookies topped with a decadent chocolate drizzle and a hint of powdered sugar.
Ingredients: 1 1/2 cups all-purpose flour. 1/2 cup cocoa powder. 1 teaspoon baking powder. 1/4 teaspoon salt. 1/2 cup vegan butter, softened. 1 cup granulated sugar. 1/4 cup unsweetened applesauce. 1 teaspoon vanilla extract. 1/4 cup non-dairy milk. 1 cup vegan chocolate chips, melted. 1/4 cup powdered sugar, for dusting.
Instructions: Preheat your oven to 350F 175C. Line a baking sheet with parchment paper. In a mixing bowl, whisk together flour, cocoa powder, baking powder, and salt. In another bowl, cream together vegan butter and granulated sugar until light and fluffy. Add applesauce and vanilla extract to the creamed mixture. Mix until well combined. Gradually add the dry ingredients to the wet mixture, alternating with non-dairy milk. Mix until a dough forms. Using a cookie scoop, scoop dough onto the prepared baking sheet, spacing them apart. Using the back of a spoon or your fingers, flatten each dough ball slightly. Bake in the preheated oven for 10-12 minutes, or until the edges are set. Remove from the oven and let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. Once cooled, drizzle melted vegan chocolate over each cookie and let it set. Dust the cookies with powdered sugar before serving.
Prep Time: 15 minutes
Cook Time: 12 minutes
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