Vegan Chocolate Crinkle Cookies

If you’re craving rich, fudgy, decadent treats, you’re in the right place! With crispy, crackly tops and soft, brownie like centers, these vegan Chocolate Crinkle Cookies will have you coming back for more!

Straight from the oven, they’re like soft little clouds that melt in your mouth. And, dare I say, they’re even better the next day when the edges become a bit crispy, similar to the oh-so-perfect edges in a pan of brownies.

Flour ~ All-purpose flour works great for these cookies. If you need a gluten-free option, choose a gluten-free flour blend meant to replace wheat flour at a 1:1 ratio, like Bob’s Red Mill Gluten-Free Baking Flour.

Sugar ~ Cane sugar is the best choice for these chocolate crinkle cookies.

Cocoa ~ I use unsweetened cocoa powder. Dutch processed cocoa or natural cocoa will both work, too.

Flax ~ Flax meal, which is ground flax seeds, is mixed with liquid to create a binder for the cookies. It works as an egg substitute in vegan cookies. You can buy flax meal or grind your own flax seeds using a small coffee grinder.

Milk ~ Any unsweetened, plain non-dairy milk will work. I typically use almond milk, but oat milk, soy milk, rice milk, or cashew milk will all work.

Flavorings ~ Pure vanilla extract is a must because vanilla is so delicious!

I like to add a small amount of instant coffee or espresso, too, which really enhances the fudgy chocolate flavor, but this is optional.

And don’t forget a pinch of salt to make all the flavors really pop.

Oil ~ Oil keeps this chocolate crinkle cookie recipe really moist and tender. I like melted coconut oil, but you can use canola or vegetable oil if that’s what you have.

I have not tried to make an oil-free version of these cookies

Powdered sugar ~ The classic black and white crackly look is created by rolling the cookie dough balls in powdered sugar, also know as confectioner’s sugar, before baking. Honestly, the more powdered sugar you can coat the dough in, the better. Make sure they are completely covered.

Extras ~ Feel free to add a teaspoon of peppermint extract or almond extract to change up the flavor a bit. You could also stir in ½ cup of dairy-free chocolate chips for an extra chocolately experience.

Make the flax “egg” by whisking together the flax meal and non-dairy milk. Set aside to thicken, about 5 minutes.

Add the oil, vanilla, and flax “egg” to a large mixing bowl and whisk well to combine.

In a separate medium bowl, add the dry ingredients. (Sift the flour and cocoa powder first if they are clumping.)

Whisk the dry ingredients together.

Add the dry ingredients to the wet ingredients and stir together with a spatula. The dough will be thick. Make sure to scrape the bottom of the bowl and incorporate all the ingredients fully.

Stir until a solid dough forms. I find it easiest to use clean hands to form a dough ball once the mixture gets thick.

The dough will be moist, but shouldn’t be sticky. It should be quite easy to work with and you should be able to roll it easily into balls. *Unlike typical crinkle cookies dough, this vegan cookie dough does not need to be refrigerated before using.

Using a cookie scoop to ensure uniform sizing, scoop out some dough. Roll it into a ball using your clean hands. Set aside on a large plate. Repeat with the remaining dough.

Roll all of the chocolate dough balls in powdered sugar until thoroughly coated.

Place the powdered sugar coated balls of dough onto a parchment-lined rimmed cookie sheet.

Bake for about 10 minutes until the tops are crackled and the edges are set.

Transfer the baked cookies to a wire cooling rack to cool.

Counter: For best results, store them at room temperature, loosely covered, for about 4 to 5 days.

Fridge: If you still have leftovers after 5 days (a double batch doesn’t even last 3 days in our house!), transfer them to an air-tight container in the fridge for a couple extra days.

Freezer: You can freeze the dough for these chocolate crinkle cookies. Form the dough balls as instructed, but do not coat in powdered sugar. Place the dough balls on a large plate or cookie sheet and freeze until solid. Once frozen, transfer the dough balls to a freezer-safe container or zip-top plastic bag. They will keep well for 2 to 3 months.

When ready to bake, thaw the dough overnight in the fridge, then let it come to room temperature for about 30 minutes or so. Roll in powdered sugar and bake as instructed.

~ Preheat the oven.

~ Measure the flour and cocoa powdering using the spoon and level method. Fluff up the flour (or cocoa) and then gently spoon it into a measuring cup. Overfill the measuring cup. Using the back of a knife, slide the knife straight across the top of the measuring up leveling it off. Make sure to do this over the container of flour (or cocoa) so you don’t make a mess.

~ If the flour and/or cocoa powder is a bit clumpy, sift it first before measuring.

~ Use melted coconut oil, not solid.

~ Ensure all ingredients are at room temperature, especially the milk, so the melted coconut oil doesn’t seize up.

~ If the dough is crumbly and won’t form into balls easily, stir in extra milk, just 1 tablespoon at a time, until it comes together easily.

~ If the dough is too sticky and sticking to your hands when rolling into balls, stir in extra flour 1 tablespoon at a time until it comes together easily.

~ Be extremely generous when coating the balls of dough in the powdered sugar. The more powdered sugar, the better. You should not be able to see any dough underneath the sugar.

~ There is no need to chill the dough. In fact, you do not want to chill the dough for these vegan chocolate crinkle cookies or they won’t spread.

~ Place the cooling rack over an extra cookie sheet or large cutting board to catch any powdered sugar that is sure to fall off.

~ For a gluten-free option, use a gluten-free flour blend made to replace wheat flour at a 1:1 ratio.

More vegan Christmas cookies

• Vegan Chocolate Molasses Cookies
• Vegan Cinnamon Cookies
• Vegan Oatmeal Chocolate Chip Cookies
• Vegan Cranberry Cookies
• Vegan Kolaczki
• Vegan Chocolate Chip Cookies with Pretzels