Vegan Chocolate Crinkle Cookies Recipe

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Fudgy and rich vegan chocolate crinkle cookies are so easy to make! A delicious vegan spin on a classic Christmas and holiday cookie! Freeze well too!Jump to Recipe 

a plate of vegan chocolate crinkle cookies

Vegan Chocolate Crinkle Cookies Recipe – the best fudgy chocolate cookies for your cookie exchange!

With Christmas being only a month away, it’s about time we start with some holiday cookie baking, and some serious mulled wine sipping.

This Vegan Chocolate Crinkle Cookies Recipe comes just in time to get you in the spirit of Christmas! They are super fudgy and soft on the inside with crispy edges – so a bit like a brownie bite rolled in powdered sugar. The powdered sugar coating on the outside makes them look so festive and makes for such a nice contrast between the beautiful cracks that appear after baking. It’s baking magic you guys. 

vegan chocolate crinkle cookies on a baking sheet

These vegan chocolate crinkle cookies are surprisingly easy to make. You can make the whole batter just using 1 bowl, which is what I did here. Then, chill the batter, shape in balls, roll in powdered sugar and bake! That’s it.

Once the cookies are rolled into balls and placed onto your baking sheet, there is no further need to press them down. They will naturally bake into shape.

a plate with vegan chocolate crinkle cookies

What kind of cocoa powder shall I use for crinkle cookies?

Natural cocoa powder, dark cocoa powder, dutch processed or cacao powder. Use you what have. Dark Onyx cocoa powder makes these extra dark in contrast with the powdered sugar.

What makes these extra special is the added espresso coffee powder 

vegan chocolate crinkle cookies on a white plate

Can I freeze these? 

Yes but I would freeze the cookie dough balls without powdered sugar, then let them thaw a bit before rolling in powdered sugar and baking. You could freeze the chocolate crinkle cookies after baking, but the powdered sugar won’t hold up very well. Thanks!

Store any extra cookies in an airtight container for 4-5 days. Enjoy!

Vegan Crinkle Cookie Tips: 

  • For oil-free use applesauce instead of coconut oil
  • For peppermint chocolate crinkle cookies, leave out the espresso powder and add a couple of drops of mint essence or culinary spearmint essential oil to these.
  • For a gluten-free chocolate crinkle cookie, use King Arthur Gluten-Free Mix or Bob’s Red Mill. 
  •  The cookie dough is very sticky and way easier to manage once it has been chilled. The longer, the better. Chilling also ensures thicker cookies with a fudgy texture and less spreading while baking.
  • Sifting the flour and cocoa powder is helpful here.  

Did you make and love this vegan chocolate crinkle cookies recipe? Give it your review below! And make sure to share your creations by tagging me on Instagram!

vegan chocolate crinkle cookies on a cookie platter
5 from 1 vote
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Vegan Chocolate Crinkle Cookies

Fudgy and rich vegan chocolate crinkle cookies are so easy to make! A delicious vegan spin on a classic Christmas and holiday cookie! Freeze well too!

Course Dessert, Snack
Cuisine American
Keyword chocolate crinkle cookies, vegan christmas cookies, vegan crinkle cookies
Prep Time 15 minutes
Cook Time 12 minutes
Chilling 30 minutes
Total Time 27 minutes
Servings 24
Calories 110 kcal

Ingredients

  • 1 cup granulated sugar
  • 1/3 cup melted coconut oil
  • 1 tablespoon ground flax seeds
  • 1 tbsp espresso powder
  • 1/3 cup non-dairy milk
  • 2 teaspoon pure vanilla extract
  • 1 1/4 cups all purpose flour
  • 1/3 cup cocoa powder
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1 cup powdered sugar for rolling

Instructions

  1. Preheat the oven to 350 degrees F. Line two baking sheets with parchment paper.
  2. In a large bowl, add sugar and coconut oil. Stir with a wooden spoon until the mix is well combined and smooth. Add the ground flax seeds, espresso powder, non-dairy milk and vanilla, and mix well to combine.

  3. Sift in the sifted flour, cocoa powder, baking powder and salt. Stir until combined with the wet ingredients and a soft dough is formed. Chill for 30 minutes.

  4. Place the powdered sugar in a small mixing bowl. Scoop out a heaping tablespoon of dough at a time, and shape 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.
  5. Place the cookie dough balls onto the prepared baking sheet, about 2 inches apart so they have room to spread.

  6. Bake for 10-12 minutes until set. They will appear slightly undercooked and soft, but will firm up as they cool.
  7. Cool on the baking sheet for at least 10 minutes, then transfer to a wire rack. Store any extra cookies in an airtight container for 4-5 days. Enjoy!

Recipe Notes

  • For oil-free use applesauce instead of coconut oil
  • For peppermint chocolate crinkle cookies, leave out the espresso powder and add a couple of drops of mint essence or culinary spearmint essential oil to these. You can also add chopped candy canes or peppermint candy.
  • For a gluten-free chocolate crinkle cookie, use King Arthur Gluten Free Mix or Bob's Red Mill.
  • The cookie dough is very sticky and way easier to manage once it has been chilled.Chilling also ensures thicker cookies with a fudgy texture, and less spreading while baking. Sifting the flour and cocoa powder is helpful here.

Here are my favorite German Christmas Cookie recipes:

Stuffed German Hazelnut Cookies 

Linzer Cookies

Spitzbuben Cookies 

German Honey Gingerbread Bunnies

Comments

  1. Hase Johnson

    5 stars
    They turned out perfect

  2. Madeleine Johnson

    5 stars
    Die sind super geworden

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