Dairy-Free Chocolate Crinkle Cookies
Soft, fudgy, and beautifully crackled, these Dairy-Free Chocolate Crinkle Cookies are a delightful twist on the classic holiday treat, made accessible for those avoiding dairy! Bursting with rich cocoa flavor and coated in a snowy layer of powdered sugar, these cookies combine a brownie-like texture with a satisfying crisp exterior. This recipe is easy to follow, requiring just 20 minutes of prep time and a short chill period to create the perfectly thick, slightly sticky dough needed for that iconic crinkle effect. Made with simple pantry staples like cocoa powder, vegetable oil, and a touch of vanilla, these cookies deliver indulgence without the use of butter or milk. Whether you’re baking for a crowd or enjoying a cozy night in, these crowd-pleasing cookies are sure to disappear quickly—pair them with your favorite dairy-free hot cocoa for the ultimate sweet treat!
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Recipe Information
Ingredients
- 1 cup All-purpose flour
- 0.5 cup Unsweetened cocoa powder
- 1 cup Granulated sugar
- 1 teaspoon Baking powder
- 0.25 teaspoon Salt
- 2 large Eggs
- 0.25 cup Vegetable oil
- 1 teaspoon Vanilla extract
- 0.5 cup Powdered sugar
Instructions
In a medium bowl, whisk together the all-purpose flour, unsweetened cocoa powder, baking powder, and salt until well combined. Set aside.
In a large mixing bowl, beat the granulated sugar, vegetable oil, and vanilla extract together. Add the eggs, one at a time, beating well after each addition until the mixture is smooth.
Gradually add the dry ingredient mixture to the wet ingredients, mixing until just combined. The dough will be thick and slightly sticky.
Cover the dough and refrigerate for at least 2 hours or until the dough is firm enough to shape into balls.
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
Pour the powdered sugar onto a shallow plate. Scoop a tablespoon of dough and roll it between your palms to form a ball. Roll the ball in the powdered sugar until fully coated.
Place the sugar-coated dough balls onto the prepared baking sheet, spacing them about 2 inches apart.
Bake in the preheated oven for 10-12 minutes, or until the edges are set but the centers remain soft.
Allow the cookies to cool on the baking sheet for about 5 minutes before transferring them to a wire rack to cool completely.
Enjoy your perfectly dairy-free chocolate crinkle cookies with a warm beverage of your choice!
Nutrition Facts
Calories |
2326 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 79.6 g | 102% | |
| Saturated Fat | 20.3 g | 102% | |
| Polyunsaturated Fat | 33.6 g | ||
| Cholesterol | 372 mg | 124% | |
| Sodium | 1184 mg | 52% | |
| Total Carbohydrate | 428.6 g | 156% | |
| Dietary Fiber | 46.1 g | 165% | |
| Total Sugars | 262.2 g | ||
| Protein | 48.8 g | 98% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 216 mg | 17% | |
| Iron | 26.4 mg | 147% | |
| Potassium | 2086 mg | 44% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
