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Chocolate Vegan Crinkle Cookies
These delicious vegan crinkle cookies are so incredibly rich, decadent and chocolaty.
They have the best soft, chewy and fudgy texture, complete with a powdered sugar crackle on top!
These cookies are so easy to make, and you can even make them ahead of time for whenever you need them.
Perfect for any occasion, especially the holidays, or anytime you need something chocolaty and sweet!These chocolate crackle cookies always pop up around Christmas time, and making your own with a couple vegan twists has never been easier!
The beautiful contrast between the chocolate cookies and the powdered sugar is what really makes these cookies pop, and the taste does not disappoint.
What are Crinkle Cookies?
Crinkle cookies are a cookie-brownie hybrid, and what makes them a classic cookie in any house is the powdered sugar crackle on top!
This is created by rolling the cookies in powdered sugar before baking; as the cookies puff up and cool down during the baking process, the result is the powdered sugar cracked apart and the best looking cookie!
The cookie also has a slight crisp exterior with a perfectly soft and fudgy center.
If you love these chocolaty cookies, try my Vegan Peppermint Mocha Cookies or my Vegan Kitchen Sink Cookies next!
- All-Purpose Flour – For the best soft, chewy texture.
- Cocoa – Try to use the highest quality you can find, but any will do.
- Vegan Butter – Be sure to use butter sticks that are room-temperature, not from a tub.
- Sugars – I used white sugar with a little brown as well for added flavor.
- Flax Egg – Acts as a binder and adds moisture!
- Vanilla – Perfect with chocolate cookies.
- Baking Powder – To help these cookies rise perfectly and crackle!
- Salt – To bring out all the fudge flavor!
- Powdered Sugar – For rolling your cookies in, this creates that classic crackle on top.
How to Make Vegan Crinkle Cookies
Making the Eggless Dairy-Free Dough
To make this easy vegan crinkle cookie dough, you’ll start by mixing together your dry ingredients in a bowl until well combined.
Then, whisk together your butter and sugars until smooth and creamy – this can be done with an electric mixer or by hand.
Add the remaining wet ingredients and mix to evenly incorporate, then add the dry ingredients.
Mix until a dough is formed, cover, and place in the fridge to chill for 2 hours, or overnight.
Note: if you do chill overnight, you’ll want to set the dough on the counter to thaw for about ten minutes before trying to work with it.
Making the Classic Crinkle
Preheat your oven to 350 degrees F.
Now, take two tablespoon amounts of dough (you can do this with a tablespoon measure, but I highly recommend a cookie scoop with a release trigger).
Roll into balls in your hands and then toss in the powdered sugar to evenly coat.
Place two inches apart on a baking tray covered with either parchment paper or a silicone baking mat.
Baking Crinkle Cookies
Bake for 11-13 minutes, they will look soft to touch but should be set around the edges.
It’s okay if they appear a little under baked because they will finish baking as they cool.
Cool for five minutes on the tray and then carefully transfer to a cooling rack – I recommend using a spatula to do this to avoid any broken cookies!
That’s it – share with friends and family, or store them away to enjoy throughout the week.
The best and easiest homemade chocolate crinkle cookies that are totally vegan, but you’ll never be able to tell!
These eggless chocolate crinkle cookies can be stored in an airtight container for up to 5 days. If you live in a warm house, I would recommend keeping them in the fridge.
You can freeze the dough after being rolled into balls, before being coated in powdered sugar, in a freezer bag for up to 3 months. To thaw, place in the fridge until no longer frozen and then roll in powdered sugar and bake as directed.
Best Chocolate Crackle Cookies Recipe
These are the perfect cookies for sharing during the holidays or enjoying on a cozy evening at home.
So easy to make and so irresistibly rich and fudgy!
If you’d like, you can always add a tiny bit of peppermint flavor to the cookie dough, or add some crushed peppermint stick pieces to the batter for a peppermint mocha flavor!
You can also add some ground coffee to the dough before baking for a richer flavor, I do this often.
These cookies are one of my favorite desserts to give as a gift, especially around the holiday season – they’re an easy crowd pleaser and I always thought the powdered sugar looks like snow!
This recipe is:
Check out these other easy vegan chocolaty cookies:
Vegan Peanut Butter Chocolate Cookies
Vegan Pumpkin Chocolate Oatmeal Cookies
Vegan Chocolate-Chip Oatmeal Cookies
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Vegan Crinkle Cookies
These soft chocolate vegan crinkle cookies are coated in powdered sugar and have a pretty crackle on top. Chewy and perfect for any occasion!
- 1 Cup All-Purpose Flour
- 1/2 Cup Cocoa
- 1/2 Cup Vegan Butter, room temp*
- 1/2 Cup White Sugar
- 1/4 Cup Brown Sugar
- 1 Flax Egg**
- 1 Tsp Vanilla
- 1 1/2 Tsp Baking Powder
- 1/8 Tsp Salt
- 1/2 Cup Powdered Sugar, for rolling
- In a bowl, mix together the flour, cocoa, baking powder and salt. Set aside.
- In another bowl, whisk together the butter, white sugar and brown sugar until smooth and creamy (by hand or with an electric mixer).
- Add the flax egg and vanilla and mix well.
- Add the dry ingredients into the wet and mix until combined.
- Cover and place in the fridge for at least 2 hours, or up to overnight, to chill. If you chill overnight, take the dough out about 10 minutes before using.
- Preheat oven to 350 degrees F.
- Take two tablespoon amounts of dough and roll into balls in your hands. Roll in powdered sugar to evenly coat and place 2 inches apart on a baking tray covered in parchment paper or a silicone baking mat.
- Bake for 11-13 minutes, they should be soft to touch and may appear a little under baked, but will finish baking as they cool.
- Cool for 5 minutes on the pan and then carefully transfer to a cooling rack.
*Sticks, not from a tub.
**1 Tbsp ground flax or chia seed mixed with 3 tbsp water. Let sit for 5-10 minutes and use in place of an egg.
Nutrition Information:Yield: 16 Serving Size: 1
Amount Per Serving: Calories: 147Total Fat: 7gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 27mgSodium: 115mgCarbohydrates: 20gFiber: 1gSugar: 12gProtein: 2g
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