Vegan Chocolate Crinkle Cookies
These Chocolate Crinkle Cookies feature perfect crackly tops with rich, fudgy centers. A classic on a Christmas cookies platter, but quick and easy enough for any day of the year! No mixer needed!
Servings: 24 cookies
Calories: 88kcal
Ingredients
- 1 tablespoon flax meal
- 6 tablespoons non-dairy unsweetened, plain milk
- 1 ¼ cups all-purpose flour
- ½ cup unsweetened cocoa powder
- ¾ cup cane sugar
- 1 teaspoon baking powder
- ¼ teaspoon baking soda
- ½ teaspoon salt
- ½ teaspoon instant coffee granules
- ⅓ cup coconut oil melted
- 1 teaspoon pure vanilla extract
- ½ cup powdered sugar plus more, as needed
Instructions
- Preheat the oven to 350°F. Line 2 baking sheets with parchment paper and set aside.
- In a small bowl, whisk together the flax meal and non-dairy milk. Set aside to thicken, about 5 minutes.
- In a medium mixing bowl, whisk together the flour, cocoa powder, sugar, baking powder, baking soda, salt, and instant coffee granules, if using.
- In a large mixing bowl, whisk together the melted coconut oil, vanilla, and flax and milk mixture.
- Stir the dry ingredients into the wet ingredients. Make sure to scrape the bottom of the bowl to fully incorporate all the ingredients. Once the dough gets thick, I find it easiest to use clean hands to form a ball of dough. The dough should be thick and moist, but not sticky or crumbly.
- Using 1 ½ tablespoons of dough at a time, roll into a ball and place on a large plate. Repeat with the remaining dough until gone. A cookie scoop will help with uniform sizing among all the cookies.
- Place the powdered sugar into a bowl and roll the dough balls in the sugar, a few at a time, until fully coated. Place them onto the prepared cookie sheets about 2 inches apart.
- Bake for 9 to 11 minutes until the cookies have spread and the tops have that classic crackle look.
- Let cool on the cookie sheet for about 1 minute before transferring to a wire rack to cool completely.
Notes
~ 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.
One recipe makes about 24 cookies using an estimated 1 ½ tablespoons of dough per cookie. Nutrition facts are calculated per cookie. Any variation in sizing of cookies will result in varying nutritional data.
One recipe makes about 24 cookies using an estimated 1 ½ tablespoons of dough per cookie. Nutrition facts are calculated per cookie. Any variation in sizing of cookies will result in varying nutritional data.
Nutrition
Calories: 88kcal | Carbohydrates: 14g | Protein: 1g | Fat: 3g | Saturated Fat: 3g | Sodium: 73mg | Potassium: 31mg | Fiber: 1g | Sugar: 9g