This picture doesn’t do them justice, either. The stark contrast between the dark brown chocolate cookie and the snow white sugar is visually stimulating. They truly are finger licking good.
One trick we learned from My Darling Vegan is to dip the cookies in granulated sugar before the powdered sugar. Somehow, that creates a barrier between the moist cookie dough and the powdered sugar so it doesn’t melt into the dough. Very ingenious.
It’s a little late in the season to enjoy these now (we’re trying to catch up from all of our holiday vegan cooking), but bookmark this recipe in your holiday vegan recipes folder so you can find them next year.