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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!
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
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Preheat the oven to 350 degrees F. Line two baking sheets with parchment paper.
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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.
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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.
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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.
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Place the cookie dough balls onto the prepared baking sheet, about 2 inches apart so they have room to spread.
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Bake for 10-12 minutes until set. They will appear slightly undercooked and soft, but will firm up as they cool.
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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.