Fudgy and rich vegan chocolate crinkle cookies are so pretty and a serious crowd pleaser! A classic holiday cookie, and for good reason.
It’s the season for cookies! Christmas is a month away, and I hope this is a time of cookie baking, hot chocolate sipping, snuggling with a kitten on the couch (wait, is that just my life?), fuzzy socks and quality time with friends and family.
These Vegan Chocolate Crinkle Cookies are sure to get you in the spirit of Christmas! Its almost like they’re trying to be a brownie that’s rolled in powdered sugar. They are super fudgy inside with a wonderful powdered sugar outside, and they get the most beautiful cracks after baking. It’s quite magical!
My oldest son says these are his favorite cookies. Then again, whenever I make Vegan Snickerdoodles, he claims those are his favorite cookie ever, so I don’t know…. But I’ve never come across a person that didn’t LOVE these vegan chocolate crinkle cookies!
How do you make vegan chocolate crinkle cookies?
These fancy looking cookies are surprisingly easy to make. If you’ve been with me awhile, you might know that I like to make my dessert recipes as easy and delicious as possible. If I can, I use 1 bowl, which is what I did here.
First, you make the cookie dough (all in 1 bowl). A sifter is helpful because cocoa powder can be quite chunky, and you want it to be very fine. Same with the flour. If you don’t have a sifter, you can use a fine mesh strainer.
Then, shape in balls, roll in powdered sugar (GENEROUSLY) and bake! That’s it.
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What kind of cocoa powder should I use?
Make sure to use natural cocoa powder, not dutch cocoa powder. If you want to read more about this, check out this article. But for this recipe, just make sure to use natural cocoa powder. Like this one. Or Hersey’s has one available at most grocery stores.
For more vegan cookie recipes, check these out:
Perfect Vegan Chocolate Chip Cookies
Peanut Butter Chocolate Chip Cookies
- 1 cup granulated sugar
- 1/3 cup canola oil OR melted coconut oil
- 1 tablespoon ground flax seeds
- 1/3 cup non-dairy milk
- 1 teaspoon pure vanilla extract
- 1 1/4 cups all purpose flour
- 1/2 cup cocoa powder
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1 cup powdered sugar, for rolling
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Preheat the oven to 350 degrees F. Line two baking sheets with parchment paper.
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In a large bowl, add the sugar and canola oil. Stir with a wooden spoon until well combined and smooth. Add the ground flax seeds, non-dairy milk and vanilla, and mix well to combine.
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Sift in the flour, cocoa powder, baking powder and salt using either a sifter or fine mesh strainer. Stir until combined with the wet ingredients and a soft dough is formed.
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Place the powdered sugar in a small mixing bowl. Scoop out a heaping tablespoon of dough at a time, and shape into a ball. Roll the ball in the powdered sugar very generously, covering all sides. The more powdered sugar, the prettier the cookies will be.
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Place the balls onto the prepared baking sheet, about 2 inches apart so they have room to spread.
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Bake for 10-12 minutes until set. They will appear slightly undercooked and soft, but will firm up as they cool.
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Cool on the baking sheet for at least 10 minutes, then transfer to a wire rack. Store any extra cookies in an airtight container for 4-5 days. Enjoy!
- May use canola oil, melted coconut oil or melted vegan butter.
- Use any kind of non-dairy milk you like, such as soy, almond, cashew, or coconut milk.
- If the dough is hard to work with, stick it in the fridge for 30 minutes or so, then try again. You can also wet your hands a little bit so the dough sticks less.
These are the best! One of the best cookies I’ve ever had. Thank you.
These will only be vegan if certified organic sugar is used. Sugar is processed with bone char, especially the powdered sugar.
I’ve heard this is less common, at least in the U.S. these days, but if concerned or unsure you can know you are safe buying organic sugars. Trader Joe’s has organic granulated sugar, brown sugar and powdered sugar. You can also make your own powdered sugar from organic sugar if you have a Vitamix! I do this often. This article is helpful on this topic. Thanks Sylvia!
Is the flaxseed your eggreplacer? If so, have you tried making this with aquafaba? Definitely planning to try these this Christmas for my many vegan friends.
Yes, the flaxseed acts as a binder similar to eggs. I haven’t tried making cookies with aquafaba, I’m not sure how it would change the texture, but it may work! Hope you and your friends enjoy the cookies!
Is it okay to use organic golden flax meal? Or Bob’s red mill whole ground flaxseed meal. These are the only options at the store near me and I’m unsure if they’re any different than what you used.
Those will all work, they are basically the same. I use Bob’s Red Mill ground flaxseed meal.
Can i use eggs instead? And if so how many?
Thanks
I don’t bake with eggs but I imagine 1 egg would work. Thanks!
Are you supposed to make a flax egg (1 Tbsp ground flax seed + 3 Tbsp water) or just use the ground flax seed? Thanks
Just the ground flax seed, no need to make a separate “egg” before adding it.
Can I substitute a mushed banana instead of flaxseed???
It might be better to simply leave it out, I’m afraid mashed banana might ruin the flavor! It should be fine without it.