These soft-baked Vegan Chocolate Crinkle Cookies are a classic holiday cookie. Crinkled on the outside, fudgy on the inside, and rolled in powdered sugar, they’re a serious crowd-pleaser!
For more vegan holiday cookies, check out my Vegan Snowball Cookies, Vegan Sugar Cookies, and Orange Cranberry Shortbread Cookies!
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“These are absolutely delicious and very easy to make! They are chewy and rich like a brownie. We will definitely be making these again!” – MadisonHomeCook
The first time I tried these Chocolate Crinkle Cookies, I almost thought I was eating one of my Vegan Brownies rolled in powdered sugar. They’re fudgy on the inside, coated in powdered sugar on the outside, and have the most beautiful crinkles after baking. I was in the Christmas spirit after just one!
My oldest son says these are his favorite cookies. Then again, whenever I make Vegan Snickerdoodles, he claims those are his favorite cookies ever, so I don’t know…. But I’ve never come across a person who didn’t LOVE these vegan chocolate crinkle cookies!
Are vegan crinkle cookies at the top of your holiday baking list, too? Then you’ll have to try my Ginger Crinkle Cookies, Red Velvet Crinkle Cookies, and Lemon Crinkle Cookies as well.
Why you’ll love these vegan chocolate cookies
- Christmas crinkles – Those slightly crisp and crinkled edges are what make these chocolate cookies a Christmas classic.
- Rich & fudgy – These are like brownies in cookie form! Soft-baked, oh-so chocolatey, and incredibly fudgy.
- Surprisingly easy – These fancy-looking cookies are easy to make in only ONE bowl using baking staples you probably already have at home.
How to make vegan chocolate crinkle cookies
Find the complete recipe with measurements in the recipe card below.
Stir the sugar and oil together in a large bowl until combined. Next, add the ground flax seeds, milk, and vanilla. Mix again to combine. Sift in the flour, cocoa powder, baking powder, and salt, then stir until you have a soft dough.
Use a sifter
A sifter is helpful because cocoa powder and flour can be quite chunky, and you want them to be very fine. If you don’t have a sifter, use a fine mesh strainer instead.
Place the powdered sugar in a small mixing bowl. Scoop out a heaping tablespoon of dough at a time and shape it into a ball. Dunk the ball in the powdered sugar to coat all sides with a generous layer. The more powdered sugar, the prettier the cookies will be!
Arrange the balls on a prepared baking sheet and bake for 10 to 12 minutes. Set them aside to cool, then enjoy!
Recipe tip
They key to preventing the powdered sugar from melting is to start with a very generous layer. Dunk those cookie dough balls in the bowl of powdered sugar, roll them around until they’re completely covered and you no longer see the dark chocolate cookie dough, then you’re good to go. Even after they bake, the cookies should still be covered in that snowy white coating!
Customize the cookies
- A few readers have tested this recipe with a 1:1 gluten-free baking flour and had good results!
- To make the cookies more festive, add 1 teaspoon of peppermint extract or fold 1/4 cup of crushed candy canes into the dough.
- Add 1 teaspoon of orange extract to the dough if you love orange chocolate cookies.
- Fold in 1/3 cup of mini vegan chocolate chips if double chocolate vegan cookies are your thing!
- Use dark cocoa powder or add 1 teaspoon of espresso powder to the dough for the most indulgent chocolate cookies.
Frequently asked questions
Chilling the dough isn’t necessary unless it’s very sticky or hard to work with. In this case, stick it in the fridge for 30 minutes or so, then roll the cookie dough balls as normal.
I like natural cocoa powder best, but dark cocoa powder, Dutch-processed, and even cacao powder will all work. Use what you have on hand.
Yes! Roll the cookie dough into balls as normal, but don’t coat them in powdered sugar. Freeze the balls on a baking sheet until solid, then transfer them to a freezer bag or airtight container.
Let them thaw for at least 30 minutes on the counter before coating in powdered sugar and baking.
Chocolate crinkle cookies stay fudgy and soft for 4 to 5 days in an airtight container at room temperature. The powdered sugar coating will melt into the cookies over time, but they’ll still be delicious (you can always re-roll them, too!).
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 cookies were a big hit and easy to make! I am making them for a second time (within a week) but now have the sizing on my cookies better so there is more to share! Excited for this new cookie recipe. My son said that we had to make them every Christmas now!
These are incredible! I had one warm and one after they cooled completely and they’re delicious…kind of like a cross between a cookie and a brownie. My omni family members love them too. I was intimidated by the flax but it was really easy. Thank you so much, Nora! You’re amazing.
I’m so surprised – this is the first recipe of yours that hasn’t turned out for me! That’s why it’s still 5 stars – I’m convinced I did something wrong, it couldn’t be you, lol! You’re my go-to for recipes whether the recipients of goodies are vegan or not. These taste VERY “flaxy”. Like it’s the single dominant flavour. I personally don’t like the taste of flax, but it’s usually fairly buried in a recipe so the flavour doesn’t usually come through so strong. I did wonder, as they were baking, if that would be the case as it was all I could smell. I distinctly did just a single TBSP… not sure why it would be so flax-forward. I’ll definitely try again as I’m truly convinced I’m the problem ???
Aw I’m sorry to hear that! My guess is your flax seed has gone bad. It can happen quickly actually! Smell the bag (or container) that it’s in. If it has a smelly flavor, it’s probably bad and you should get a new bag. You should not be able to taste it at all! Hope that helps!
Love every single recipe of yours that I’ve tried. Thank you so much. I went creative with these cookies after many times baking and enjoying them. I added a tsp of peppermint extract. Oh my. They are just divine. Thank you!
Thank you so very much! I appreciate your feedback very much. Thanks for your great review!
These are delicious! Best chocolate anything I’ve made that is vegan. Thank you for an easy, delicious recipe!
You are welcome! These are very popular at out house! I am so glad you love them. Thank you for sharing!
Well, my guys absolutely love these cookies!! Easy recipe. Made 3 dozen, I’m sure I’ll be making more soon!! Thanks!!
You are welcome! I’m so glad they are a hit in your home! Thank you for sharing your fantastic review!
Great cookies! I just hope they will last until Christmas ?
Thanks for the recipe!
I am so glad you love the cookies! Thank you for sharing! I hope your cookies last too!
Hi, really want to make these but need a sub for the flax…my husband does not respond well to flax. Any suggestions?
I think these will turn out fine if you leave the flax out. Happy holiday cooking!
Made as a gift but had to be taste tested first, absolutely delicious! Thank you for this wonderfully simple recipe, a definite hit!
Taste tests are very important! I’m so glad you love the cookies! Thank you for sharing your wonderful review!
These are absolutely delicious and so easy to make! Soft and cakey but not doughy. Definitely making again!
Thanks for sharing your great review! I’m so glad you loved the cookies! Happy cooking!
Have you ever tried adding mint? Just an idea I’m considering.
I have added peppermint extract and it was fabulous!
How much peppermint extract should be added?
I’d say 1/2 teaspoon.
Yes! I just did this! I added a tsp of peppermint extract. I also tried a separate batch with mint extract which contains spearmint as well. The peppermint batch was the best cookie experience I have ever had. The spearmint one wasn’t quite as divine. I highly recommend!!!
Thank you for sharing your fantastic review and and flavor experiments! I am so glad the cookies turned out fantastic for you! Wishing you very happy holiday cooking!
These are delicious and so easy to make! Thank you.
One quick question – will they freeze ok?
Thank you, I’m glad you enjoyed them! They freeze well, but the powdered sugar won’t stay pretty and white after freezing.
Amazing chocolatey fudge goodness!
Brought these to my Xmas work party and people loved them! Very easy and very good! Thanks for another great recipe.
You are welcome! Thank you for sharing your fantastic review! I’m so glad the cookies were a hit!
Can you use egg replacer instead of the flax seeds in these cookies?
The flaxseeds could probably be replaced with 1 Bob’s Red Mill Egg Replacer, though I haven’t tested it. Hope this helps!
These came out amazing!! They taste like a brownie and are so chocolatey. I made them for a work event and everyone loved them! They’re so easy to make in one bowl without any chill time which was a huge plus.
Hi Clara. Thank you for sharing your fantastic review and comments! I am so thrilled the cookies turned out amazing and were a hit at the event! Happy cooking!
Loved these last year at Christmas, made them again and again. Making them tomorrow for the holidays. Forwarding your recipe to my friend who will send them to her out of town relatives. Sharing the love!
Hi Susan. Thank you for sharing the love! Sending and receiving goodies is such fun! Thank you for taking time to share your wonderful review and comments! Wishing you lots of happy holiday cooking!
WOW. I just made these and they are so good! I used coconut oil and cacao powder and followed everything to the T and they are decadent and perfectly sweet (I was afraid they’d be too sweet but they’re just right). I am so happy to have found this recipe! Thank you!
I am so thrilled you loved the cookies, Samantha! Thank you so much for using my recipe and for taking time to share your fantastic review and comments! Happy cooking!
Hey Nora, These look like an awesome addition to my vegan Christmas baking! Thoughts on using coconut sugar in replacement of white sugar? I’m also GF and will likely use a mixture of brown rice and millet or oat flour vs. all-purpose flour.
Hi Rebecca. The coconut sugar will work. I have not tried brown rice and millet or oat flour myself, so I don’t know if that will work. I have used King Arthur Gluten Free Mix for other cookies and it works well. Hope this helps!
Hi Nora, I made the chocolate crinkle cookies tonight, they are very brownie-esk and super yummy! Mine look pretty different, but still turned out good. I used coconut sugar and Bob Mills gluten free 1:1 flour. I had to add a few extra tablespoons of milk as the GF flour soaked up all the liquids. I was nervous, but they are delicious! I vegan, GF bake for friends for holidays and keep a few for ourselves. This is a lovley treat! Thanks!
Do you recommend baking on parchment paper, or directly on the pan? Thank you!
Parchment paper is the way to go! Happy cooking!
Will these freeze well?
I would freeze the cookie dough balls without powdered sugar, then let them thaw a bit before rolling in powdered sugar and baking. You could freeze the cookies after baking, but the powdered sugar won’t hold up very well. They would still taste great though! I hope this helps!
Hey Nora!
Cookies are great but the cocoa powder taste is too strong for me ? If I reduce the cocoa powder a little bit what should I put Instead? Thank you.
You could sub a little flour for some of the cocoa powder if you’d like. 🙂 Thanks!
So good!
I made these and my family compared them to the recipe my mother has been making for years and we like these so much better! They didn’t know that the cookies were vegan so that isawesome!
Thank you for sharing your wonderful review and comments! I’m so glad you guys love the cookies!
The white sugar sort of melted away on mine ? I guess I will sprinkle some on top for the aesthetic.Any suggestions? Thanks!
It’s important to coat the cookies pretty thick in powdered sugar so it stays white. Be generous. 🙂
Got it will try again next time thanks
Hi, I only have flax seeds (which I tried to pulse but nothing happened). Can I used these instead of the ground flax seeds pls? Thank you!
It’s best if they are ground so you don’t taste whole seeds, but it should work fine. If you need to leave them out you can!