Vegan Chocolate Crinkle Cookies

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These Vegan Chocolate Crinkle Cookies will be a hit at your next holiday gathering. They are buttery, chocolatey, and coated in crackled sugary heaven!

Five vegan chocolate crinkle cookies stacked on parchment paper with broken cookies on the side.

Whether you are hosting a holiday party or heading out for the festivities, these Vegan Chocolate Crinkle Cookies are the perfect treats to make for your friends and family. They are easy and fun to make, and everyone will love them!

You can also make them and hand them out as gifts. Just wrap them in a little festive box or hand them out with a side of homemade hot chocolate on a stick. Because what goes better with chocolate than more chocolate? I prefer enjoying these cookies with a cold glass of vegan eggnog. So good!

Ingredients Needed

The ingredients list to make these crinkle cookies is short and simple. Find ingredients notes and swaps below.

Ingredients to make the cookies on a stone table.

Flaxseed Meal - If you only have whole flaxseeds, you can grind them up in a coffee grinder. Make sure to measure the flaxseed in its ground form.
Vegan Butter - I used Miyoko's vegan butter because I prefer the flavor, but any non-dairy butter will work. You can use unsalted butter if preferred, but I felt the taste was better with the salted variety.
Vanilla Extract - You can also use peppermint extract or a blend of both. Just ½ teaspoon of peppermint will provide the right amount of flavor. Reduce the vanilla extract to 1 ½ teaspoons if using peppermint or omit.
Cocoa Powder - You can also use Dutch process for a deeper chocolate flavor.

How to make Vegan Chocolate Crinkle Cookies

This part is straightforward! Just make the dough, chill it, then roll it into sugary goodness, and bake! Here's how to do it:

Four process photos showing how to make the cookie batter.

Combine flaxseed meal and water in a small bowl and set aside for 10 min.
Whisk all dry ingredients in a large bowl and set aside.
In a medium bowl, whisk all wet ingredients together with the flax egg until combined.
Pour the wet ingredients into the dry ingredients. Using a spatula, stir and fold until the dough is combined. Wrap the dough in cling wrap and place in the fridge for 2-3 hours.
Preheat the oven to 350 °F (177 °C). Line a large baking sheet with parchment paper. Prep two small bowls for sugar coating - one with powdered sugar and one with cane sugar,

Scoop out 1.5 tablespoons of dough and place it on the baking sheet. Continue until all the dough is scooped.
Roll each piece of dough into a smooth ball, then dip it into the cane sugar to lightly coat all sides.
Now dip into the powdered sugar to generously coat all sides.
Place each piece back on the baking sheet about 2 inches apart. Bake in the oven for 11-12 minutes until they have spread, are crackled, and are slightly set around the edges. Let them sit on the baking sheet for 5-10 minutes, then place them on a cooling rack for at least 10 more minutes.

Tips for making the best Crinkle Cookies

For uniform cookies, use a #50 cookie scoop that holds 1.5 tablespoons of dough. You can still bake beautiful cookies without a scoop, just try to make the dough balls the same size using 1.5 tablespoons of batter.
Don't overmix the cookie batter. You want it to be fully combined, but stop right when that happens to avoid a tough and overly chewy consistency.
Do not use cooking spray on the baking pans, or the cookies can overspread. Instead, use parchment paper or a silicone baking mat to prevent the cookies from sticking.
Be careful not to overbake, or the cookies will become dry. Take them out when they have puffed up, have deep crackles, and the sides are slightly set. They will continue to cook on the baking sheet when you take them out of the oven.
It's best to use room-temperature ingredients for this recipe. Warm ingredients will bond together much more easily and yield a smooth batter, and help maintain the proper structure while baking. Once the butter is melted, let it cool for a few minutes before using it.
If you chill the dough for more than 3 hours, it's best to let it sit on the counter for 15-20 minutes to soften a bit.

Storing Tips

Room Temperature - let the cookies completely cool before placing them in an airtight container. Line the bottom with paper towels to absorb any moisture. Store in a cool, dry place for 2-3 days.
Fridge - store the cookies in the refrigerator in an airtight container lined with a paper towel for up to 5 days. I feel the cookies get a bit drier when stored this way.
Freezer - after baking, let them cool completely, then freeze them in one layer on a cookie sheet that will fit in your freezer. When frozen, place them in an airtight container or freezer bag with wax paper in between the layers and store them for 2-3 months. To thaw, let them sit at room temp for 10-15 minutes. I don't recommend microwaving them or the powdered sugar will melt.

How to freeze the dough for later use

If you want to save your dough for later use, you can store it in the freezer for 2-3 months. Here's the easiest way to do it:

Make the recipe as instructed and roll the dough into balls but skip the cane sugar and powdered sugar step.
Place the dough balls on a non-stick baking sheet that will fit in your freezer (you may need 2 trays). Make sure the dough balls are not touching.
Freeze until the dough is hard, about 2-3 hours.
Now transfer the frozen dough balls to a freezer bag or container.
When you're ready to bake, thaw the dough balls at room temp on a plate/tray, making sure they aren't touching each other. Thaw for 30 minutes, then roll the dough in the two sugars as per recipe instructions, then bake as instructed.

Recipe FAQs

Do I need to chill crinkle cookie dough?

For this recipe, you will need to chill the dough for at least 2 hours. This will prevent them from overspreading and flattening. This will also avoid misshapen cookies.

Can I freeze the dough to chill it faster?

Yes, if you're in a pinch, you can freeze the cookie dough for about 20 minutes. Make sure to keep an eye on the dough so it doesn't start to freeze.

Fully baked vegan chocolate crinkle cookies on white parchment paper.

More holiday treats to enjoy

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