Vegan Chocolate Crinkle Cookies
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Vegan chocolate crinkle cookies are a classic holiday cookie recipe! They’re super soft, moist, and fudgy inside with a crispy, sugar-coated, crackly crust. Rolled in both granulated sugar and powdered sugar, these chocolate Christmas cookies are rich and sweet. They’re easy to make, dairy-free, gluten-free friendly, and require no chilling.
‘Tis the season for all of the Christmas cookies and holiday desserts! Today, I’m excited to bring you one of the best holiday cookie recipes: Vegan Chocolate Crinkle Cookies. If you’ve never tried them before, I know you’ll instantly fall in love with this one.
These crinkle cookies are incredibly soft, moist, and fudgy inside. Since they’re rolled in granulated sugar and powdered sugar, they have a crispy, crackly, sugared coating. They practically melt in your mouth with every bite. Pair ’em with a mug full of hot cocoa and you’ll be in chocolate heaven.
The beautiful white coating is reminiscent of snow, which makes them a festive dessert to enjoy alongside your snowy white Christmas. Adults love them, they’re so fun to make with kids, and it’s a perfect option for holiday cookie boxes. They’re a truly unique cookie that will impress your family, friends, and – most importantly – Santa Claus!
Although they look super fancy, you’ll be surprised by how easy these are to make. The chocolate cookie dough is made with one bowl, requires no chilling, and uses pantry staples. There are no weird ingredients or fancy tools needed. Let’s get into it!
These chocolate crinkle cookies are:
- Vegan, dairy-free, egg-free, and gluten-free friendly
- Fudgy, moist, soft, and fluffy inside
- Coated in powdered sugar and granulated sugar
- Crispy and crackly outside
- A festive Christmas cookie for the holiday season
Ingredients in vegan crinkle cookies
- Flour: Use all-purpose flour, otherwise known as plain flour. If you are gluten-free, use gluten-free all-purpose flour instead.
- Vegan butter: I recommend using vegan buttery spread rather than butter sticks. Both options will work well though. I prefer the Earth Balance brand.
- Sugar: Granulated sugar and brown sugar produce the sweet flavor and soft texture. Additionally, extra granulated sugar is used to coat the cookie dough before baking.
- Cocoa powder: The rich chocolate flavor comes from cocoa powder. I suggest using natural cocoa powder, not dutch-processed cocoa powder.
- Powdered sugar: After rolling in granulated sugar, the cookie dough is then rolled in powdered sugar. It adds sweet flavor and a beautiful frosted appearance.
- Non-dairy milk: Use any type of non-dairy milk (such as almond milk).
- Baking powder and baking soda: These two leavening agents help the crinkle cookies rise and crack while baking. Make sure they are fresh (not expired) so they properly crinkle.
- Vanilla extract: Vanilla adds sweetness and warmth.
- Salt: Salt deepens and elevates the chocolate flavor.
How to make vegan chocolate crinkle cookies
For the full ingredient measurements and step-by-step instructions, scroll down to view the recipe card at the bottom of the page.
First, preheat the oven to 350 degrees F. Line a large baking sheet with parchment paper.
Using clean hands, scoop and roll the cookie dough into balls.
Tips for making the best crinkle cookies
There are three possible reasons your crinkle cookies didn’t crinkle properly. First, make sure your baking powder and baking soda are fresh. If they are expired, the cookies won’t rise and crack while baking. Second, make sure the oven is fully preheated before baking. Third, make sure you used enough flour. I recommend weighing it for accurate results.
If you over-bake the cookies, they may become too dry. To keep your crinkle cookies soft and fudgy, remove them from the oven while they still appear slightly underbaked. The cookies will continue to bake, de-puff, and firm up as they cool.
This recipe includes a little trick that helps the powdered sugar stay on the cookies. First, you’ll roll the cookie dough in granulated sugar. Then, you’ll roll it in powdered sugar. This prevents the powdered sugar from melting into the dough while it bakes. As a result, the cookies will stay beautifully coated when you remove them from the oven!
How to store vegan cookies with powdered sugar
Store these crinkle cookies inside a tightly sealed container or ziplock bag at room temperature. Enjoy within 3-5 days. I don’t recommend freezing them since they are coated in powdered sugar.
If you try these Vegan Chocolate Crinkle Cookies, please let me know your thoughts by leaving a rating and comment below! Ready for more? Subscribe to my newsletter or follow along on Instagram and YouTube!
Print
Vegan Chocolate Crinkle Cookies
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 15 cookies 1x
- Category: Dessert
- Method: Bake
- Cuisine: American
- Diet: Vegan
Description
This vegan chocolate crinkle cookies recipe is easy, dairy-free, egg-free, and gluten-free friendly! They are super soft, moist, and fudgy inside with a crispy, crackly coating. Rolled in granulated sugar and powdered sugar, these chocolate Christmas cookies are rich and sweet. They’re great for kids and adults alike. Bake them for holidays, parties, cookie boxes, and gifting!
Ingredients
- 1/2 cup vegan butter, slightly softened (112g)
- 3/4 cup granulated sugar (144g)
- 1/4 cup light brown sugar, packed (53g)
- 1/4 cup non-dairy milk
- 2 tsp vanilla extract
- 1 and 1/2 cups all-purpose flour (204g) (gluten-free if needed)
- 1/2 cup cocoa powder, not dutch-processed
- 3/4 tsp baking powder
- 1/2 tsp salt
- 1/4 tsp baking soda
- 1/4 cup granulated sugar, for rolling
- 1 cup powdered sugar, for rolling
Instructions
- Preheat the oven to 350 degrees F. Line a large baking sheet with parchment paper.
- Add vegan butter, sugar, and brown sugar to a large bowl. Using a handheld electric mixer or a stand mixer, cream the butter and sugar together until light and fluffy (about 2-3 minutes). Add non-dairy milk and vanilla extract. Cream together once more until combined.
- Add the flour, cocoa powder, baking powder, salt, and baking soda to the bowl. I recommend sifting the flour and cocoa powder to remove any clumps. Fold the ingredients together until combined.
- Using clean hands, scoop and roll the cookie dough into balls.
- Add the granulated sugar to a bowl and the powdered sugar to a separate bowl. Roll each ball of cookie dough in the granulated sugar, then in the powdered sugar. Be sure to generously coat the entire surface in a thick coating of powdered sugar. Immediately transfer to the baking sheet.
- Bake cookies for 10-12 minutes. For a soft and chewy texture, remove them from the oven while they still appear underbaked. Let the cookies cool on the baking sheet. They will continue to cook, de-puff, and firm up while cooling. Enjoy!
Notes
- How to store: Store crinkle cookies inside a sealed container at room temperature. Enjoy within 3-5 days.
- Cocoa powder: I recommend using natural cocoa powder, not dutch-processed cocoa powder.
Nutrition
- Serving Size: 1 cookie
- Calories: 147
- Sugar: 17g
- Fat: 5g
- Carbohydrates: 27g
- Fiber: 1g
- Protein: 1g
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