Rich Chocolate Vegan Crinkle Cookies

Last updated on December 5th, 2022 at 08:36 pm

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Chocolate lovers, here’s a recipe for fudgy vegan crinkle cookies. They’re a perfect addition to your Christmas cookie platter–so pretty and wonderfully rich and chocolatey!

You don’t have to be a vegan to love these egg and dairy-free cookies. In fact, if you don’t mention that these are vegan, I doubt anyone will know. 

These cookies would make a nice little homemade gift too. Who wouldn’t love to receive such a delicious treat at the holidays or anytime. Just make sure you save some for yourself!

Chocolate Vegan Crinkle Cookies  

First, mix the sugar and canola oil.

Add the ground flax seeds, non-dairy milk, and vanilla, and mix well.

Sift in the flour, cocoa powder, baking powder, and salt.

Once a soft dough is formed, you can begin to make the cookies. 

Scoop out a heaping tablespoon of dough. Then, shape into a ball using your hands.

Roll the balls of dough in the powdered sugar covering all sides. Be generous with the powdered sugar!

Place the cookies on a parchment paper-lined baking sheet, and bake.

Enjoy your delicous chocolate crinkle cookies!

5 from 2 votes

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Vegan Chocolate Crinkle Cookies

Ingredients

• 1 cup granulated sugar
• 1/3 cup canola oil or use melted coconut oil
• 1 tablespoon ground flax seeds
• 1/3 cup non-dairy milk soy, almond, cashew, or coconut milk
• 1 teaspoon pure vanilla extract
• 1 1/4 cups all-purpose flour
• 1/2 cup cocoa powder
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 1 cup powdered sugar to roll the cookies in

Instructions

1. Preheat the oven to 350 degrees F. Line two baking sheets with parchment paper.
2. In a large mixing bowl, add the sugar and canola oil. Stir until well combined and smooth. Add the ground flax seeds, non-dairy milk, and vanilla, and mix well to combine.
3. Sift in the flour, cocoa powder, baking powder, and salt -- use either a sifter or a fine mesh strainer. Stir until these are combined with the wet ingredients, and a soft dough is formed.

4. Place the powdered sugar in a small bowl. Scoop out a heaping tablespoon of dough, one at a time. Then, shape into a ball using your hands. Roll the ball in the powdered sugar covering all sides. Be generous with the powdered sugar!

5. Place the balls approximately two inches apart on the prepared baking sheet. Bake for 10 to 12 minutes until cookies are set. They will look slightly undercooked and soft, but will become firmer as they cool.
6. Leave the cookies on the baking sheet to cool for at least 10 minutes.
7. Cookies can be stored in a sealed container for four or five days.

Recipe Notes

If the dough is sticky, refrigerate it for 30 minutes, and it will be easier to work with. You can also try wetting your hands just a little bit, and the dough should stick less.

Also read —
Vegan Ricotta Raspberry Muffins
Banana Split Cookies Recipe
Gluten-Free Thumbprint Cookies With Jam (vegan)