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vegan crinkle cookies

Vegan Chocolate Crinkle Cookies


  • 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


  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.