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!
⭐⭐⭐⭐⭐
“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.
I’ve tried dozens and dozens of cookie recipes over the years, vegan and otherwise, and these cookies are probably the best. I brought them to work and all my (nonvegan!) coworkers kept asking for seconds, and even thirds.
Thank you for your amazing recipes—you’re my go-to for just about everything now. You are doing so much good for people and animals!
Hi Miche. Your heartfelt words mean a lot to me. Thanks you for the inspiring feedback! I appreciate you, and am thrilled you are using and loving my recipes! Wishing you lots of happy cooking!
I was looking for a vegan cookie recipe to make for a holiday cookie exchange at work. (I am not vegan, but I have a few coworkers who are and wanted to make something inclusive.) Last year, I tried a vegan thumbprint cookie recipe and was very disappointed in them, but these were great.
I added 2 teaspoons of espresso powder (could have probably used more since the cocoa powder kind of overpowered it) and 3/4 cup of finely chopped pecans to spice them up a bit, but I’m sure they would be great on their own.
I baked them for the full 12 minutes because I was afraid they might stay gooey inside if I only put them in for 10, and I think 12 minutes was the perfect amount of time. They are nice and crunchy on the outside and like a moist, slightly chewy cake on the inside. As far as taste goes, if I hadn’t made them myself, I’d never be able to tell they were vegan. Much better than the thumbprint cookie recipe I tried last year which turned out dry and bitter and tasting nothing like shortbread.
Hi Nick. I’m so glad the cookies turned out great for you, and that you loved them! It was fun reading about your baking experience and ideas! Thank you for sharing them, as well as your fantastic review! How kind of you to bake cookies that everyone can enjoy! Wishing you lots of happy cooking!
This is a great recipe for nut and dairy allergies! They came out perfect and with a nice fudgy, brownie, consistency! Just wondering if you’ve every tried it without the flaxseed. I used the tablespoon of flaxseed and thought the flavor of the flaxseed was a little more powerful than I expected. Do you think 1/2 of TBSP would work?
I didn’t have flax on hand so I used cornstarch and these worked perfectly!
Loved these! I made the following changes:
Double Dutch Cocoa (I have too much)
A little ground coffee (to pair with the cocoa)
Vegetable oil
Pecans
I don’t know if these are good changes or not, but I still have double Dutch and coffee grounds to use so I’m running it back!
I would love to try these cookies but I use Stone Ground kamut flour for most of my baking. Do you think this will work for this recipe?
I’ve never used that flour so I’m not totally sure. It might work.
Perfection! I made them exactly as instructions, but a froze a couple, as a test, and they thawed (frozen for two days) perfectly.
SUPER FUDGY cookies with an amazing slightly crispy edge.
Another banger, Nora!
Hi Dara. I’m thrilled the cookies turned out wonderful for you! I appreciate you sharing your recipe experience! Thank you for sharing your awesome review as well! Happy cooking!
Just made these for workmates and will be proud to offer them. I like a slightly flatter cookie, so after rolling them, I just ever so gently pushed down on the top to help them spread out a bit. Perfectly yummy, crispy on the edges and soft on the inside, with the appropriate crinkle still in place. Easy too! Thanks again for another great recipe!
Mine turned out flat. In the UK and followed metric measurements with my kitchen scale. Seems to be too much liquid to solids between the non dairy milk and oil. Was like a brownie batter consistency. I chilled them overnight and was hopeful, but they came out like pancakes. I’d prob cut the milk and oil in half or double the flour.
Do you think they’ll turn out the same if I roll into balls on cookie sheet, then freeze at that point?
Take it out when ready to bake, let it thaw in the fridge and then continue with rolling in icing and baking?
Hi Mollie. They should turn out great if you 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!
What is an alternative to flax seed my son is allergic .
Hi Shannon. You can leave out the flax seed. The cookies will turn out fine without it. I hope you all enjoy the cookies!
Hi Nora! I made these last year and they’re delicious. I know you have a chocolate peppermint cookie, but I thought I might try adding some peppermint extract to these. Wondering how much I should add. I know peppermint can be over powering if too much is used. Thanks!
Hi Molly. Yes, a little peppermint added to these cookies is fabulous! I would say about 1/2 – 1 teaspoon. I hope you enjoy!
Made these for a picnic and they were amazing! such a great and easy to follow recipe, will definitely be making these again 🙂
These were so easy to make and turned out fantastic. I added some peppermint extract for a chocolate mint flavour. They have a nice crispy exterior with brownie-like interior. Thanks for the recipe!
You bet, Allison! I’m glad the cookies turned out great for you! Your mint additional sounds delicious! Thanks for sharing your awesome review and idea!
Do you think nuts could work in these?
Yes! About 3/4 to 1 cup walnuts or pecans would be great! Enjoy!
Love this recipe. My wife recently left me so I decided to try my hand at baking. She took a lot of the ingredients (The measuring tools as well – had to guess), so substituted baking soda for the baking powder, olive oil for the coconut oil, and had to make do without vanilla or sugar. It came out great!
Hi Josh. I’m glad the cookies turned out great for you! Thanks for sharing your positive review and baking experience!
The flavor is so good but the last two times I’ve made these, the dough is not easy to roll and they turn out flat. I put it in the fridge for 30 minutes as instructed but it’s not easy to work with. Should I make the “flax egg” ahead of time instead of adding the flax to the mixture? Is there a different result from using oil vs. butter? I miss the nice little balls I used to have.
Have you done something different the last two times you’ve made them? It sounds like they have worked well for you in the past, so think about anything you’ve been doing differently. When you say not easy to work with, do you mean the dough is too thick and dry or is it too wet? I’ve always only added the flaxseeds to the batter as directed; I do not make a separate flax egg here. The recipe also calls for oil, not vegan butter here which is what I always use. It might make a difference if you use butter. Are you using a different flour or something?
These were my favorite cookies growing up! I substituted a few ingredients because it was all I had on hand. Instead of ground flax seeds, I substituted those for a tbsp of peanut butter. I also added in cacao powder paired with baking soda instead of baking powder and oat milk butter instead of canola or coconut oil. I also made these in the air fryer I just brought the temperature down to 335 degree Fahrenheit for 8-9 minutes. They were devoured shortly after being made- thank you for this recipe!!
Thanks for sharing your wonderful review and baking experience! You are welcome, and I appreciate you using my recipes!
These are my go to cookies, so easy and good. I usually use avocado oil but used melted coconut oil this time. I had to do some quick thinking as when I put the milk in, my oil seized! I just put the bowl in another with some hot water under it! Worked like a charm. Have made with oat flour and came out good, peppermint extract and this time half with Walnuts! Just love this recipe
Super delicious and just as easy to make -similar to a brownie.
I have made these a few times, I always halve the sugar and they turn out great – very fudgy and still very sweet!
I am so glad you are loving the cookies! Thanks for your fabulous review!
These are so so good and so easy to make. I used the Bob’s red mill 1 to 1 flour (blue bag) and they turned our great. Would definitely recommend trying these out if you want crunchy on the outside, chewy on the inside, chocolatey goodness!
Thanks for sharing your fabulous feedback, Abbie! I’m glad you loved the cookies!
I think I made close to 150 of these this week as gifts for friends, neighbors, coworkers, and family. Every person that tried them (mostly people who are not vegan) LOVED THEM. They were really a hit with everyone. And they’re so easy to make. They do come out fluffier and don’t spread nearly as much if the dough has been refrigerated for a while before baking. These will definitely continue to be a staple in my cookie arsenal.
Can I make the dough on one day and bake them the next day?? Or should the dough be made/cooked at the same time?
You can make the dough and keep it in the refrigerator until the next day. But let the dough sit at room temperature for 30 minutes or so, until it’s not so hard and cold, or it will be impossible to work with.
Can you freeze these cookies?
Yes, they freeze very well. The powdered sugar coating won’t be very white and pretty after freezing, but they will still taste great.
These were delicious, both as written, and made with gluten free 1-1 flour. I took them to a potluck and had to protect them from the non-vegans, so there would be enough for the vegans….
It takes a while to do the rolling in powdered sugar, but the result is definitely worth it.
Haha, what a wonderful problem to have! Thank you so much for the fantastic review, Ann 🙂
we love your recipes!! Do you think I could leave out the flaxseed for allergy reasons?
Yes, I have accidentally left them out and the recipe still worked fine! Thanks for loving my recipes!
Just made them & they seem much larger than the picture shown. They are flat. Was my mixture too moist? Followed the recipe exactly.
Cookies can be flat for a couple reasons. With this particular recipe, it’s likely that you accidentally added too little flour when you measured. For the most accurate results, I spoon flour into the measuring cup, then level it off with a knife. Don’t shake it down. This will give you consistent results. Either that or somewhere else the measurements were just slightly off, causing the cookies to become flat. And perhaps you just rolled the cookies larger than I did, as far as size goes. If you want them smaller, just roll smaller balls and cook for a few minutes less. They are rather large cookies as I make them.
I just made these for the first time. Followed the recipe exactly. Very easy, super tasty, and they look so cool. I am planning to make another batch for the holidays. 😁 Thank you for another great recipe 😀