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These vegan chocolate crinkle cookies are super chocolatey and come with the most beautiful iconic crinkled look!
Vegan chocolate crinkle cookies are a popular holiday treat everybody loves!
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Why to Love Chocolate Crinkle Cookies:
- Rich dough made with cacao powder
- Taste a little like brownies
- Have soft centers yet crisp, crackly edges
- Can be enjoyed warm from the oven
- Beautiful & easy to make
The cookies are named after their iconic look: crinkled! To make them, mix the cookie dough, chill, and form into balls. Then, cover with powdered sugar, and bake!
All in all, an effortless Christmas cookies recipe that requires little to no baking skills. 😉
Vegan chocolate crinkle cookies are delicious, rich, fudgy, crispy, chocolaty, sweet, and come with the most beautiful powdered sugar coating! Yet are made with less sugar than most vegan crinkle cookie recipes.
Step-by-Step Instructions
This visual step-by-step instruction will help you along the way – definitely recommended if you’re a baking beginner!
- Whisk together the flour, cocoa powder, baking powder, and salt in a medium bowl until combined. Set aside.
- In the bowl of a stand mixer fitted with a paddle attachment, add the vegetable oil, granulated sugar, oat milk (or dairy-free milk of choice), and vanilla extract. Beat on medium-high speed until combined.
- Fold in the dry ingredients and beat on medium-low speed until combined.
- Cover the dough with plastic wrap and refrigerate for at least 1 hour (or up to 24 hours).
- Once you’re ready to bake the cookies, preheat the oven to 350°F (180°C). Line a large cookie sheet with parchment paper. Fill a small bowl with powdered sugar and one with granulated sugar.
- Form the dough into 1-inch round balls. Dip each chocolate cookie dough ball in the granulated sugar first, then in the powdered sugar until it is completely covered on all sides.
- Place the cookies 2 inches apart on the prepared baking sheet.
- Bake for 12 minutes in the preheated oven.
- Allow cookies to cool for 5 minutes on the baking sheet, then transfer to a cooling rack to cool completely.
Hint: Make sure to cover them generously with powdered sugar! The more powdered sugar, the prettier they become! 😉
Make-Ahead & Storage Instructions
Prepare the dough ahead of time: You can store the raw cookie dough after step 4 for up to 1 day in the refrigerator. Continue with step 5 (form & bake).
Store vegan crinkle cookies in a cookie tin at room temperature. They keep fresh for one week.
Freeze baked crinkle cookies for up to 3 months in a freezer bag and thaw single cookies for 30 minutes at room temperature.
More Vegan Cookie Recipes You’ll Love
- Chai Slice & Bake Bookies
- Vegan Cinnamon Roll Cookies
- Vegan Hazelnut Slice & Bake Cookies
- Vegan Sugar Cookies
- Vegan Gingerbread Cookies
- Vegan Linzer Cookies
- Vegan Chocolate Linzer Cookies
- Vegan Almond Crescent Cookies (German Vanillekipferl)
- Vegan Cinnamon Star Cookies (German Zimtsterne)
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📖 Recipe
Vegan Chocolate Crinkle Cookies
Ingredients
- 1 cup (125 g) all-purpose flour
- ½ cup (50 g) unsweetened cocoa powder
- 1 teaspoon baking powder
- ¼ teaspoon salt
- ½ cup (120 g) vegetable oil
- ½ cup (100 g) granulated sugar
- 4 tablespoons oat milk
- 1 teaspoon vanilla extract
For Rolling
- 2 tablespoons granulated sugar
- ½ cup (60 g) powdered sugar
Instructions
- In a medium bowl, whisk together the flour, cocoa powder, baking powder and salt until combined. Set aside.
- In the bowl of a stand mixer fitted with a paddle attachment, add the vegetable oil, granulated sugar, oat milk, and vanilla extract. Beat on medium-high speed until combined.
- Fold in the dry ingredients and beat on medium-low speed until combined.
- Cover the dough with plastic wrap and refrigerate for at least 1 hour (or up to 24 hours).
- Once you’re ready to bake the cookies, preheat the oven to 350°F (180°C). Line a large cookie sheet with parchment paper. Fill a small bowl with powdered sugar and one with granulated sugar.
- Form the dough into 1-inch round balls. Dip each dough ball in the granulated sugar first, then in the powdered sugar until it is completely covered on all sides.
- Place the cookies 2 inches apart on the prepared baking sheet.
- Bake for 12 minutes in the preheated oven.
- Allow cookies to cool for 5 minutes on the baking sheet, then transfer to a cooling rack to cool completely.
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