Vegan Chocolate Crinkle Cookies
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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!
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.
Nutrition
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167 Comments on “Vegan Chocolate Crinkle Cookies”
I made these today and they turned out super good! I love that they don’t use butter and that you only have to use one bowl. So soft and tasty!
If you’re having any doubts about whether to make these cookies – MAKE THEM! Pretty easy and straightforward recipe but WOW are they delicious! Thank you Nora for this awesome recipe! Now I want to try all your other recipes!
Just wanted to let others know that this comes out dry with whole wheat flour – my mistake! I’ve made it before with normal flour and it was AMAZING. 🙂
These were so chocolatey and delicious! Thank you! I love finding amazing vegan recipes I can make with items I always have in my pantry!
You’re welcome!
Fabulous!!! Can I freeze them?
Yes, though they won’t look as pretty as the powdered sugar will fade. But they will still taste great!
These cookies are fantastic! Followed the recipe word for word and made the most delicious, fudgy crinkle cookies ever.
Hello, I have a question.
1 1/4 cups all purpose flour – its 1 and 1/4 cup flour?
Thank you 🙂
That is correct. Thanks!
Thank you for these delicious little gems!! I’m having a baby in less than a week and I have been craving these cookies!
I haven’t had them for years and I’ve really missed them! I made these using unsweetened applesauce in place of the oil. I was concerned that they wouldn’t turn out, but they tasted amazing! They had a cake like consistency instead of the crunchy part I remember from my childhood but I didn’t mind. The flavor was perfect!!! My husband and I definitely enjoyed them as there were only four were left over!! Thank you, Nora, for the great recipe and for making this pregnant mama happy!!!!
PS I did chill the batter for 30 minutes before baking.
Congratulations! And I’m so happy you are enjoying the cookies, yay! Great to know they worked out with applesauce instead of oil, thank you!
Such a good recipe! They turned out amazing, will definitely be making them again!
Purposely avoided the “V” word when describing these cookies and they were a hit! Chocolate and chewy and hint of coconut flavor from oil. Will be making these regularly as they take no time and ingredients that are easy to have on hand.
I’m so glad they came out great!
Hi! I tried the recipe many times, but the cookies goes flat. I dont do the whole recipe, when i do it, i do half recipe, maybe when i put 1/6 cup of milk or oil i put a little bit more and the cookies dont stay there. Any tips?
When i have the dough, i cant form a ball, its too sticky and not firm. I already try to do it in grams but it turn worse.
The flavor is amazing, but i want to perform the texture and form. Appreciate any comment!
(Sorry for my english, i speak spanish)
For best results, don’t cut the recipe in half. I only tested it with the measurements listed (not cutting it in half), and while it does generally work to cut recipes down, cookies can be difficult with this, so if you are having trouble, I suggest making the entire recipe as listed. You can always freeze extra cookies or give away. 🙂 I hope that helps!
Could you sub a gluten free flour for these?
Thank you,
Lisa D.
I have not tried it myself, but it should work pretty well. I have used King Arthur Gluten Free Mix for other cookies and it worked.