Many treats come to mind when thinking of the holidays: fudge, peppermint bark, candy canes, and gingerbread. For me, one stands out above the rest: Vegan Chocolate Crinkle Cookies.
Is there anything more quintessentially Christmas than a chocolate crinkle cookie? They are rich and gooey and essentially have the texture of chocolatey brownies in cookie form. These festive treats are beloved by kids and adults alike, and they’re surprisingly easy to make.
The key to getting the perfect crinkle is to roll the dough balls in plenty of powdered sugar before baking. This gives the cookies their signature crackled exterior, and it also makes them deliciously sweet. For an extra touch of holiday cheer, try decorating the cookies with edible glitter or silver sprinkles. No matter how you dress them up, chocolate crinkle cookies are sure to bring a smile to everyone’s face.
How to make Vegan Chocolate Crinkle Cookies
In a mixing bowl, add flour, cocoa powder, baking soda, and salt. Mix lightly and add in the butter and all other wet ingredients. Fold in the chocolate chips and use a mixer or hand mix well until the dough is thick and sticky. It’s essential to let the dough chill in the fridge for at least an hour to help the flavors develop and to prevent spreading.
You will need two small bowls, one with confectioners sugar and the other with regular cane sugar. Roll the dough into small balls, first lightly into the traditional cane sugar, then coat generously in the confectioners’ sugar. The more powdered sugar you use, the prettier the cookies will turn out. Line cookie balls on the pan and let bake in the oven for 10-12 minutes. Wait for the cookies to cool, then serve!
These Vegan Chocolate Crinkle Cookies are one of my favorite holiday treats & are impossible not to love. I’d love to hear how you like this recipe. Leave a comment and share your thoughts!
More Desserts
Vegan Chocolate Crinkle Cookies
Ingredients
- 1 ½ cups baking flour
- ½ cup cane sugar
- ½ cup brown sugar
- 1 tablespoon ground flax seeds
- 1 teaspoon vanilla extract
- ¾ cup cocoa powder
- 1 teaspoon baking soda
- ¼ teaspoon salt
- ½ cup vegan butter
- ½ cup almond milk
- 1 cup chocolate chips
- 1 cup confectioners' sugar (for rolling)
Instructions
- In a mixing bowl, combine the flour, cocoa powder, baking soda, ground flaxseeds, salt, cane sugar, and brown sugar. Stir lightly to combine the dry ingredients.
- Add the butter (softened), almond milk, and vanilla extract to the bowl. Stir until fully incorporated into a dough.
- Fold in the chocolate chips and mix well. Cover the bowl and refrigerate for at least an hour.
- Preheat the oven to 375°F (190°C).
- Remove the bowl from the fridge. Use an ice cream scooper or spoon to form small balls with the dough.
- Roll each ball into a small bowl of cane sugar, then into a small bowl of confectioners’ sugar.
- Place the coated dough balls on a baking sheet lined with parchment paper, spaced evenly apart.
- Bake for 10-12 minutes. The cookies should flatten and create a crinkle pattern.
- Let the cookies cool on the baking sheet for 5-10 minutes before transferring them to a cooling rack. Enjoy!
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