Comments on: Vegan Chocolate Crinkle Cookies

By: Melissa Huggins

Melissa Huggins — Fri, 23 Jan 2026 17:27:53 +0000

In reply to Dante. Noted! Thank you for the feedback and suggestion. :)

By: Dante

Dante — Sun, 18 Jan 2026 06:18:41 +0000

In reply to Melissa Huggins.

Super excited to hopefully see more crinkle cookies recipes on your page [nudge, nudge]! 🙂

By: Melissa Huggins

Melissa Huggins — Fri, 16 Jan 2026 22:30:11 +0000

In reply to Dante. Hi Dante, I'm so glad these are a weekly staple in your home. Thank you for sharing feedback. :) I love your matcha and coffee crinkle cookie ideas! They both could work, but I'm not sure of the adjustments needed. The matcha would need a bigger adjustment, though. I may have to test this out soon. They sound delish! :)

By: Dante

Dante — Thu, 15 Jan 2026 11:36:00 +0000

These cookies are amazing! They have become a weekly staple in my house, thank you for a great recipe 🙂
I had a thoght ... would it be possible to adapt these to make coffee crinkle cookies and matcha crinkle cookies? I've tried other vegan recipes available but they didn't turn out as lovely as your chocolate crinkle cookies

By: Melissa Huggins

Melissa Huggins — Wed, 24 Dec 2025 05:23:21 +0000

In reply to Aubade. Yay, I'm so glad they were a hit for you. Thank you for making them and sharing feedback. Have a Merry Christmas! :)

By: Aubade

Aubade — Wed, 24 Dec 2025 01:13:54 +0000

These were so delicious!! I always wanted to try crinkle cookies. I’d never had them before. I was worried they’d come out bad because I’m not a very good baker but they were amazing!! So fudgy and delicious. Thank you so much for this awesome recipe. It is going into my regular Christmas rotation!!

By: Melissa Huggins

Melissa Huggins — Wed, 24 Dec 2025 01:01:47 +0000

In reply to Rob. Thanks for the feedback! The cake-y texture likely stemmed from the flour measurement: sifting it directly into the measuring cup aerates it a lot, so you ended up with less flour by weight than intended, which made the dough wetter initially. Then adding extra flour to firm it up overcompensated, shifting it to cakey and diluting the flavor. The dough starts very thick and sticky, but it will also not be firm enough to handle (it needs to be chilled first). Next time, try just a gentle stir in the container to aerate the flour, then spoon and level—no extra flour needed! If you have a scale, you can use the metric measurements, which are the most accurate. I hope you'll try them again. :)

By: Rob

Rob — Tue, 23 Dec 2025 02:25:28 +0000

These turned out more light and cake-y than I expected, probably because I added extra flour. When measuring the flour, I sifted it through a strainer directly into the measuring cup. After mixing, the dough was still very wet, like cake batter. I added flour a tablespoon at a time until the dough was firmer...about the consistency of play dough. Refrigerated for 3 hours. Flavor was a little bland, again, likely because of the extra flour. I used a 1.5T scoop and got 21 cookies. I think I will try this again, but omit the milk and see if that results in an initially stiffer dough, or possibly substitute oil for butter.

By: Melissa Huggins

Melissa Huggins — Tue, 23 Jan 2024 23:12:00 +0000

In reply to Christine. You're most welcome, Christine! :)

By: Christine

Christine — Tue, 09 Jan 2024 10:42:37 +0000

In reply to Melissa Huggins.

Hi Melissa, that freezing tip worked perfectly, thanks so much!