Vegan Chocolate Crinkle Cookies
These vegan chocolate crinkle cookies are simple indulgences for chocolate lovers. They have a snazzy pattern but are so easy to make.
These vegan crinkle cookies have it all: chewy, crispy, and melts-in-your-mouth. Their simplicity makes them a timeless classic and one of our favorite Christmas cookies.
Don’t be intimidated by the intricate crinkle patterns on the tops of these cookies. Similar to my vegan lemon crinkle cookies, all that’s needed to make them is a quick roll in confectioners’ sugar! The eye-catching pattern creates itself in the oven.
This recipe has been designed to be totally vegan, so it is eggless and dairy-free. It is tried and tested. The end result is worth the effort!
Jump To
Ingredient Notes
- Dutch-processed cocoa powder – Has a more mellow, richer taste than natural cocoa. You can use natural cocoa powder but you will need to add 1/4 tsp of baking soda.
- Granulated sugar and brown sugar – this combination gives the cookies a good balance of crispness and chewiness.
- Espresso powder – a small amount adds a boost of chocolatey flavor without tasting like coffee.
- Vegan egg – use a storebought option or make your own with tapioca starch or flaxseeds.
- Granulated sugar, for rolling – a light layer of granulated sugar on the cookie dough helps prevent the confectioners’ sugar from melting onto the cookie during baking.
How to Make Vegan Chocolate Crinkle Cookies
- Sift the flour, baking powder, and salt into a medium bowl and set aside.
- In a larger bowl, add the sugars, oil, vanilla, espresso powder, and cocoa powder. Mix to combine then stir in the vegan egg.
- Gradually mix in the flour until a dough is formed. Cover and chill the dough for 1 hour or until firm.
- Preheat the oven to 350°F / 180°C and line a baking sheet with parchment paper. Fill one small bowl with granulated sugar and another with confectioners’ sugar.
- Divide the dough into 9 pieces. You can also use a #40 cookie scoop (1½ tablespoons). Roll each piece into a ball between your hands.
- Roll each ball into the granulated sugar first for a light coating, then into the confectioners’ sugar for a heavy coating.
- Place the cookies on the baking sheet with 2 inches of space between them. Bake for 10-12 minutes, or until they have just cracked.
- Cool the cookies for 2 minutes on the tray, then carefully move them to a cooling rack. Dust with a little more confectioners’ sugar if needed.
Storage Suggestion
These cookies keep for up to four days in an airtight container at room temperature. The dough can be made ahead of time to save time on busy days.
Simply follow the recipe until the balls of dough are rolled out, freeze on a tray in a single layer, then stored them in an airtight container until time to bake. Related: Can You Freeze Cookie Dough?
More Holiday Cookie Recipes
- Vegan Linzer Cookies
- Vegan Brandy Snaps
- Vegan Gingerbread Cookies
- Vegan Sugar Cookies
- Vegan Lemon Shortbread Cookies
- Vegan Snowball Cookies
- Vegan Black and White Cookies
- Vegan Almond Biscotti
Vegan Chocolate Crinkle Cookies
These dairy-free, eggless chocolate crinkle cookies are simple indulgences for chocolate lovers. They have a snazzy pattern but are so easy to make.
Servings: 9 cookies
Calories: 89kcal
Equipment
- Mixing bowls
- Sifter
- Parchment paper
- 18-by-13 inch half sheet pan
Ingredients
- ½ cup unbleached all-purpose flour spooned and leveled
- ½ teaspoon baking powder
- ⅛ teaspoon salt
- ¼ cup granulated cane sugar
- ¼ cup brown sugar
- 2 tablespoons vegetable oil
- 1 teaspoon vanilla extract
- ¼ teaspoon instant espresso powder
- ¼ cup Dutch-processed cocoa powder
- 1 vegan egg (See Notes for options)
For Coating
- 2 tablespoons granulated cane sugar
- ¼ cup confectioners’ sugar
Instructions
- Sift the flour, baking powder, and salt into a medium bowl and set aside.½ cup unbleached all-purpose flour, ½ teaspoon baking powder, ⅛ teaspoon salt
- In a larger bowl, add the sugars, oil, vanilla, espresso powder, and cocoa powder. Mix to combine then stir in the vegan egg.¼ cup granulated cane sugar, ¼ cup brown sugar, 2 tablespoons vegetable oil, 1 teaspoon vanilla extract, ¼ teaspoon instant espresso powder, ¼ cup Dutch-processed cocoa powder, 1 vegan egg
- Gradually mix in the flour until a dough is formed. Cover and chill the dough for 1 hour or until firm.
- Preheat the oven to 350°F / 180°C and line a baking sheet with parchment paper. Fill one small bowl with granulated sugar and another with confectioners’ sugar.
- Divide the dough into 9 pieces. You can also use a #40 cookie scoop (1½ tablespoons). Roll each piece into a ball between your hands.
- Roll each ball into the granulated sugar first for a light coating, then into the confectioners’ sugar for a heavy coating.2 tablespoons granulated cane sugar, ¼ cup confectioners’ sugar
- Place the cookies on the baking sheet with 2 inches of space between them. Bake for 10-12 minutes, or until they have just cracked.
- Cool the cookies for 2 minutes on the tray, then carefully move them to a cooling rack. Dust with a little more confectioners’ sugar if needed.
Notes
-
Egg replacer options:
- Store-bought vegan egg replacer for 1 egg (e.g., Ener-G or Bob’s Red Mill) mixed with water as directed.
- 1 tbsp tapioca starch mixed with 2 tbsp aquafaba.
- 1 tbsp ground flax or chia seeds mixed with 2 tbsp water. Set aside for 5 minutes until thickened (makes chewier cookies).
- Flavor variations – Try adding some peppermint extract or finely chopped candy canes for mint chocolate cookies, or grated orange zest for chocolate orange ones! For more texture, stir in a handful of cranberries, toasted nuts, or your favorite vegan candy bar.
- Can You Freeze Cookie Dough?
- More Vegan Christmas Cookie Recipes