Vegan Chocolate Crinkle Cookies
Indulge in the perfect blend of rich, chocolatey goodness and festive charm with these Vegan Chocolate Crinkle Cookies! Soft, fudgy, and crackled to perfection, these plant-based holiday classics are made with simple pantry staples like ground flaxseed, cocoa powder, and non-dairy milk, ensuring everyone can enjoy them — even those with dietary restrictions. The key lies in refrigerating the dough for a beautifully chewy texture and rolling each cookie in powdered sugar to create that iconic crinkled finish. Quick to prepare and irresistibly decadent, they’re ideal for cookie swaps, holiday platters, or a cozy treat with your favorite warm beverage. Whether you’re vegan, baking gluten-free, or simply a chocolate lover, these cookies promise to be your new go-to dessert.
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Recipe Information
Ingredients
- 2 tablespoons ground flaxseed
- 6 tablespoons water
- 1.5 cups all-purpose flour (or gluten-free flour blend)
- 0.5 cup unsweetened cocoa powder
- 1 teaspoon baking powder
- 0.25 teaspoon baking soda
- 0.5 teaspoon salt
- 0.5 cup vegan butter, softened
- 0.75 cup granulated sugar
- 2 teaspoons vanilla extract
- 2 tablespoons non-dairy milk
- 0.5 cup powdered sugar (for coating)
Instructions
In a small bowl, combine the ground flaxseed with water and let it sit for about 5 minutes to thicken. This will act as your vegan egg substitute.
In a medium-sized bowl, whisk together the all-purpose flour, cocoa powder, baking powder, baking soda, and salt. Set aside.
In a large bowl, use an electric mixer to cream the vegan butter and granulated sugar together until light and fluffy.
Add the flaxseed mixture and vanilla extract to the butter and sugar mixture, and mix until well combined.
Add the dry ingredients to the wet ingredients, alternating with the non-dairy milk. Mix until just combined.
Cover the dough and refrigerate for at least 1 hour to firm up. This will make it easier to handle and shape.
Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
Place the powdered sugar in a small bowl. Form tablespoon-sized balls of dough, roll them in the powdered sugar until generously coated, and place them on the prepared baking sheet about 2 inches apart.
Bake the cookies for 10-12 minutes, or until the edges are set and cracks appear on the surface.
Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Nutrition Facts
Calories |
2773 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 118.5 g | 152% | |
| Saturated Fat | 36.0 g | 180% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2736 mg | 119% | |
| Total Carbohydrate | 443.4 g | 161% | |
| Dietary Fiber | 52.0 g | 186% | |
| Total Sugars | 215.7 g | ||
| Protein | 46.9 g | 94% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 257 mg | 20% | |
| Iron | 26.9 mg | 149% | |
| Potassium | 2125 mg | 45% | |
*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.
