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These easy Vegan Chocolate Crinkle Cookies are perfect for holiday baking and a delicious treat that no one will even now is vegan.

This photo features a stack of vegan chocolate crinkle cookies.



These crinkle cookies have a slightly crispy edge and a fudgy chocolate center. So yum!

Ingredients you will need:

  • 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



How to make Vegan Chocolate Crinkle Cookies

Preheat the oven to 350 degrees F and line two baking sheets with parchment paper.


In a large bowl, add the sugar and canola oil. Stir until well combined and smooth.



Add the ground flax seeds, non-dairy milk, and vanilla. Mix well to combine.



Sift together the flour, cocoa powder, baking powder, and salt using either a sifter or fine mesh strainer.


Fold in with the wet ingredients until 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 it 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. Store any extra cookies in an airtight container for up to 5 days.



What is a chocolate crinkle cookie?

Vegan Chocolate crinkle cookies are chocolate dough rolled in powdered sugar and baked into a festive black and white crinkled looking cookie. They’re the perfect Christmas cookie!

What makes a cookie crinkle?

The top surface dries out before the cookie is finished spreading and rising which causes it to harden, crack, and pull apart, producing an attractive crinkly, cracked exterior.

Why do my cookies not crack?

The oven isn’t hot enough. The cookies need to be able to set the top before the middle’s fully risen.



Even more cookie recipes you will want to give a try this year.

Want to print this Vegan Chocolate Crinkle Cookies Recipe?

Vegan Chocolate Crinkle Cookies

Melissa Coleman
These easy vegan chocolate crinkle cookies are perfect for holiday baking and a delicious treat that no one will even know is vegan!
5 from 1 vote
Prep Time 10 minutes
Cook Time 12 minutes
Additional Time 10 minutes
Total Time 32 minutes
Course Dessert
Servings 18

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 and line two baking sheets with parchment paper. In a large bowl, add the sugar and canola oil. Stir until well combined and smooth.
  • Add the ground flax seeds, non-dairy milk, and vanilla. Mix well to combine.
  • Sift together the flour, cocoa powder, baking powder, and salt using either a sifter or fine mesh strainer. Fold in with the wet ingredients until 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 it 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.

Nutrition

Serving: 1gCalories: 155kcalCarbohydrates: 26gProtein: 2gFat: 5gSaturated Fat: 1gPolyunsaturated Fat: 4gSodium: 59mgFiber: 1gSugar: 17g
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