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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!
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 tin. Homemade DIY gifts are always well received. Especially, when they are edible.
You can also hand them out with a side of homemade hot chocolate on a stick. Because what goes better with chocolate than more chocolate?
- 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 just as well. You can use unsalted butter if preferred, but I felt the taste was better with the salted variety. Some brands may be higher in sodium, so you may want to reduce the added salt in the recipe.
- Non-Dairy Milk - any non-dairy milk will work.
- Vanilla Extract - you can also use peppermint extract or a blend of both. Just 1 teaspoon of peppermint will provide the right amount of flavor. Reduce the vanilla extract to 1 teaspoon if using peppermint.
- All-Purpose Flour - I haven't tried these yet with gluten-free flour, but I think a 1.1 GF all-purpose will work.
- Cocoa Powder - you can also use Dutch process for a deeper chocolate flavor.
- Baking Powder + Baking Soda - together they yield a tender cookie with the perfect rise.
- Cane Sugar + Powdered Sugar - choosing an organic brand will ensure that it's vegan and not filtered through bone char. However, there are many non-organic brands that are vegan. You can reach out to them and confirm.
- Sea Salt - don't skip the salt or the cookies will taste bland. It helps bring everything together.
How to make Vegan Chocolate Crinkle Cookies
This part is really easy! Just make the dough, chill it, then roll it into sugary goodness and bake! Here's how to do it:
- 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 dough is scooped.
- Roll each piece of dough into a smooth ball then dip 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 Vegan Crinkle Cookies
These cookies are impossibly easy to make and will turn out perfectly. Just make sure to measure properly and follow the instructions closely. Here are some extra tips to ensure success:
- All-Purpose Flour - for an accurate measurement, do not scoop the flour with a measuring cup directly from the flour container. Instead, aerate the flour first, then scoop it out of the container with a spoon and then into a measuring cup without packing or tapping the cup. After filling, lightly sweep a butter knife across the top to remove any excess flour.
- For perfectly uniform cookies, use a medium-sized cookie scoop that holds 1.5 tablespoons of dough. This also makes it easier to handle the dough which is very thick and somewhat sticky. 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 definitely want it to be fully combined, but stop right when that happens to avoid a tough and overly chewy consistency.
- Make sure to chill the dough before baking. This will make the dough easier to handle and prevent overspreading, resulting in puffy, evenly-shaped cookies.
- 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.
- For perfect crinkles, make sure to roll the dough balls into the granulated sugar first and then generously coat them in powdered sugar. Don't skimp!
- 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 easier 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.
Crinkle Cookie Storing Tips
These vegan chocolate crinkle cookies are best when they are fresh, but you can definitely store them for later. Here's how to do it:
- 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 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 cookie dough for later use
If you want to save your crinkle cookie 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.
For this cookie 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.
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. If ice crystals start to form in the dough, it can change the texture and structure of the cookie.
More holiday treats to enjoy
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Vegan Chocolate Crinkle Cookies
- 1 tablespoon flaxseed meal (*see note #1)
- 3 tablespoons water
- ¾ cup cane sugar
- ⅓ cup vegan butter , melted & slightly cooled (*see note #2)
- ¼ cup non-dairy milk
- 2 teaspoons vanilla extract
- 1 ¼ cups all-purpose flour (*see note #3)
- ½ cup cocoa powder , sifted
- 1 teaspoon baking powder
- ¼ teaspoon baking soda
- ½ teaspoon sea salt
- 3 tablespoons cane sugar (*see note #4)
- ⅓ cup powdered sugar more if needed
- 1 Large Baking Sheet (or two standard ones)
- Combine flaxseed meal and water in a small bowl to create a flax egg. Set aside for 10 min, stirring again at the midway mark to help the flax absorb the water. It should be thick, somewhat gel-like, and not watery.
- Whisk all dry ingredients in a large bowl and set aside (flour, cocoa powder, baking powder, baking soda, salt).
- In a medium bowl whisk together the wet ingredients with the flax egg until combined (melted butter, sugar, milk, and vanilla)
- Pour the wet ingredients into the bowl of dry ingredients. Using a spatula, stir and fold until dough is combined, making sure to scrape any dry powder at the bottom of the bowl. (The dough will be very thick and a little sticky). Wrap the dough in cling wrap and place in the fridge for 2-3 hours. This will make it much easier to handle and yield evenly-shaped cookies.
- Preheat the oven to 350 °F (177 °C). Line a large baking sheet with parchment paper (or two standard-sized sheets). 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 dough is scooped (A medium-sized cookie scoop works well for this).
- Now, using your hands, roll each piece of dough into a smooth ball then dip into the cane sugar to lightly coat all sides, then immediately dip into the powdered sugar to generously coat all sides. Place each piece back on the baking sheet about 2 inches apart. Continue until all of the pieces are coated.
- Place in the oven for 10-12 minutes until they have spread, are crackled, and are slightly set around the edges. They will look undercooked, but that’s normal and they will continue to cook on the baking sheet out of the oven (don’t leave them in the oven too long). Let them sit on the baking sheet for 5-10 minutes then place them on a cooling rack for at least 10 more minutes. Enjoy!
- Flaxseed Meal - if you only have whole flaxseeds, you can grind them up in a coffee grinder into a meal. Make sure to measure the flaxseed in its ground form. If you don't have flax, you can replace it with a ½ cup of applesauce. You will also need to omit the 3 tablespoons of water and the ¼ cup of non-dairy milk in the recipe. The applesauce is whisked with the other wet ingredients (melted butter, vanilla, and sugar) and the remaining method is exactly as written above. The cookies will be slightly puffier and the cracks will be slightly different. They are still perfectly delicious!
- Vegan Butter - I used Miyoko's vegan butter because I prefer the flavor, but any non-dairy butter will work just as well. You can use unsalted if preferred, but I felt the taste was better with the salted variety. Some brands may be higher in sodium, so you may want to reduce the added salt in the recipe. If you don't have vegan butter you can use a neutral-flavored oil. The method will be exactly the same as the written recipe above. The oil will produce a slightly fudgier texture and slightly thinner cookie. They are delish! My only issue is that the stark white color from the powdered sugar seems to fade faster than the butter-based ones. It's not a big deal if you will be serving the cookies within 6-8 hours.
- All-Purpose Flour - for accurate results, do not scoop the flour with a measuring cup directly from the flour container. Instead, aerate the flour first, scoop it out of the container with a spoon, and then into a measuring cup. Don’t pack or tap the cup. After filling, lightly sweep a butter knife across the top to remove the excess flour. Adding too much flour can alter the final results.
- Granulated Sugar Coating - don't skip this step! Not only will it help create more defined cracks, but it will also keep the powdered sugar from fading too fast by creating a moisture barrier. Also, make sure to be generous when coating with powdered sugar for perfect stark white crinkles that stay put!
- See the post above for extra tips, FAQs, and step-by-step photos.
Really chocolatey and tasty cookies! Thanks.
You are welcome!Happy holidays. 🙂
Delicious, fudgy cookies! Easy to follow directions!
A great recipe!
I'm so glad you love them, Kathleen! Thank you for trying them and sharing your lovely feedback 🙂
Yummy! My kids favorite. So happy they ate Vegan! Thank you!
Yey! Thanks for trying it, Maggie! Happy holidays.🙂