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?
Natural cocoa powder works here, as well as dark cocoa powder, dutch processed or even cacao powder. Use you what have. Dark cocoa powder makes them extra dark in contrast with the powdered sugar.
For more vegan cookie recipes, check these out:
Perfect Vegan Chocolate Chip Cookies
Peanut Butter Chocolate Chip Cookies
Vegan Chocolate Crinkle Cookies
Ingredients
- 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
Instructions
- Preheat the oven to 350 degrees F. Line two baking sheets with parchment paper.
- 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.
- 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.
- 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.
- Place the balls onto the prepared baking sheet, about 2 inches apart so they have room to spread.
- Bake for 10-12 minutes until set. They will appear slightly undercooked and soft, but will firm up as they cool.
- 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!
Video
Notes
- 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 taste great, and come out really pretty looking! I would definitely stress to anyone making them to go heavy handed with the powdered sugar if you want them to be really presentable!
Theses are some tasty cookies! Thank you!
Hi Nora, these are AWESOME! It just started snowing here yesterday, so making these this morning, with some chill Jazz and a mug of tea was the coziest thing… 🙂
As I wanted these to go with German “Plätzchenteller” (“plate (full of a variety of) cookies”), I only used a heaped teaspoon of dough to make the cookies, and they came out a perfect size (~ 2” in diameter).
Also, since I love filled cookies, for half of the dough, I made little pouches, put in half a teaspoon of winter-spiced plum compote and sealed them with another small piece of dough. This variety is not as fluffy (heaven in a bite!) inside as without the compote, but rather a tiny bit chewy, like chocolate chip cookies, and the taste from the added spices is amazing as well.
And in full disclosure, to make the chocolate flavour pop a bit more, I added half a sachet of instant coffee powder and a quarter teaspoon each cinnamon and cardamon.
In essence: Thank you so much for this recipe, I will make these again for sure! 🙂
You are welcome! Your morning of baking cookies sounds very cozy and perfect! I loved your ideas! Thank you for sharing this fun information and fabulous feedback!
Thank you for your amazing recipes! These were perfect! I used GF flour and only put the powdered sugar one side. I made them thinner and used a generous glob of peppermint frosting between 2 for ultimate holiday cookie sandwiches!
Oh yum Rachel! That sounds amazing! I am so glad the cookies turned out perfect for you! Thanks for your fantastic feedback and ideas! I appreciate you using my recipes, and am glad you are loving them! Happy cooking!
This recipe is great! I add a little cayenne to make a spicy chocolate cookie. Is it possible to make this dough a few days in advance and bake later? If so, what is the best way to store the dough and then work with it again?
That sounds so good! The cookie dough could be refrigerated for maybe 2 days. You could chill the dough in a bowl, covered, or roll into balls and chill that way until ready to bake. The dough will be thick when cold, so when you’re ready to bake cookies let the dough sit at room temperature for 30 minutes or so until you can scoop it easily. No need to do this if you chill in ball form though. If you want to keep it for longer, roll into balls and freeze, then you can just roll the cookies in powdered sugar and bake, adding a few extra minutes since the dough is frozen. Hope that helps.
I thought I made these too small and overbaked them, but nope! They turned out really nice, chewy, and brownie-ish (but not *too* rich). And they are very pretty. Thank you, Nora!
I’m so glad the cookies turned out wonderful for you! You are welcome! Thank you for your wonderful feedback and review. I really love your explanation of the cookies!
Hi! I’m also Gluten intolerant as well as vegan. Can I use gluten free flour? What kind?
Hi Stephanie. Use a gluten free flour mix for gluten free cookies, it works well!
These cookies are a regular classic year round, not only for the holidays. So fudgy, like a two bite brownie but better.Â
Hi Alex. I’m thrilled you are loving the cookies! Thank you for wonderful feedback and review!
I LOVE these cookies! I’ve made them so many times and they always turn out great.Â
Added bonus: they look impressive too which is super when you lack decorating skills (like me!)Â
Our favorite!!! Thank you Nora!
Hey Nora! I tripled this recipe and used canola oil. After mixing it’s more of a brownie batter texture rather than cookie dough. I’m going to stick it in the fridge. What do you suggest? Thanks:)
Hi! By brownie batter, do you mean it’s really runny? Sometimes tripling recipes can throw them off a bit, especially with baking. This dough is a bit like brownie batter though, like thick brownie batter. The cookies are quite brownie-like really! Hopefully if it’s runny and you stick it in the fridge, it will help you roll into balls and bake.
Made about 100 of these over Christmas for family and friends and everyone asked for the recipie and couldn’t believe that they were vegan!
I’m Omni, but I made these for my vegan family this holiday. Definitely two Omni thumbs up! The *only* difference from the ones I grew up making was that the chocolate was a bit darker in flavor, since this recipe uses unsweetened cocoa instead of semisweet chocolate chips. So quick, soft and chewy! Pro tip: if you use melted coconut oil here, make sure your soy milk is room temperature. If you use cold milk straight from the fridge, the oil can resolidify and leave your dough with chunks of coconut oil solids throughout. (Sheepish grin…oops.) Still bakes great, but the dough looks odd.
I’m so excited to finally find a vegan cookie recipe without vegan butter!! I love vegan butter but just don’t always have it laying around my house. I was wondering what I could substitute for paper of the flax seeds because I worry that much might hurt my stomach, thanks!
I think you could probably leave them out if needed! Hope you enjoy the cookies.
Wow! These are so perfect in many ways- crunchy outside, soft chewy inside, chocolatey and a bit of sweetness from the powdered sugar! The entire family lived these cookies! Thank you for the amazing recipe that we all could enjoy together on Christmas Day!
You are welcome! I’m really glad you guys loved the cookies. We sure had fun making them at our place! Thank you for taking time to share your wonderful review and comments!
These are my go to recipe. If you love Brownies you will love these cookies. Everyone who’s tried them fall in love with them. Such chocolatey goodness.
How great this is your go to crinkle cookie recipe! Thank you for sharing your fabulous review!
Delicious and super easy 🙂Â
I added two small drops of peppermint to make them more Christmas-y and it worked perfectly! I added the peppermint after everything else was mixed. Delightful!
I love this recipe! I’m not vegan, but it’s still my favorite ever crinkle cookie recipe. I had trouble last year getting the powdered sugar to stay white and pretty. This year I rolled them in granulated sugar before rolling them in powdered sugar and they turned out GORGEOUS.
I spent the afternoon making Christmas cookies. Three different ones and all from your site. These are decadent and fudge-like in the middle. Â Delicious cookies that come together easily. Also made the ginger molasses cookies and the peanut blossoms, with Enjoy Life chocolate chunks as the center. All of your recipes are 5 stars! Thank you!!!!!!