Go Back

Vegan Chocolate Crinkle Cookies

These soft and chewy Vegan Chocolate Crinkle Cookies are rolled in powdered sugar for a stunning finish and a deliciously chocolatey flavor.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 12 minutes
Total Time 22 minutes
Servings: 12 cookies
Course: Dessert, Snack
Cuisine: American, Vegan
Calories: 120
Ingredients Method Notes

Ingredients
  

Cookie Ingredients
  • 1 cup granulated sugar Can substitute with coconut sugar.
  • 1/3 cup canola oil OR melted coconut oil Choose according to preference.
  • 1 tablespoon ground flax seeds Can be substituted with chia seeds.
  • 1/3 cup non-dairy milk Any non-dairy milk can be used.
  • 1 teaspoon pure vanilla extract
  • 1 1/4 cups all-purpose flour Can substitute with gluten-free flour blend.
  • 1/2 cup cocoa powder Use unsweetened cocoa powder for best results.
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1 cup powdered sugar, for rolling The more powdered sugar, the prettier the cookies.

Method
 

Preparation
  1. Preheat the oven to 350 degrees F. Line two baking sheets with parchment paper.
  2. In a large bowl, add the sugar and canola oil. Stir with a wooden spoon until well combined and smooth.
  3. Add the ground flax seeds, non-dairy milk, and vanilla. Mix well to combine.
  4. Sift in the flour, cocoa powder, baking powder, and salt. Stir until combined with the wet ingredients, forming a soft dough.
  5. 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 generously, covering all sides.
  6. Place the balls onto the prepared baking sheet, about 2 inches apart to give them room to spread.
  7. Bake for 10-12 minutes until set. They will appear slightly undercooked and soft, but will firm up as they cool.
  8. Cool on the baking sheet for at least 10 minutes, then transfer to a wire rack.

Notes

Store any extra cookies in an airtight container for 4-5 days. You can prepare the dough in advance and refrigerate it for a few days before baking. Just let it soften slightly before rolling it out.