These vegan chocolate crinkle cookies are the perfect balance of soft inside and chewy inside. They are beautiful to present as a gift!
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Don’t you love when things can be multipurpose? These vegan chocolate crinkle cookies are the perfect example of that.
Obviously, you can make and keep all of them for yourself. But their unique cracks and gorgeous look and contrast of the dark colored cookie and snow looking powdered sugar also makes these dairy free chocolate crinkle cookies perfect for gifting.
It may seems like people have moved away from giving homemade gifts; however, that’s not the case at all. Most people still love gifts that come directly from the heart and that have taken time to make.
Crinkle cookies actually started as molasses spiced style of cookie, but overtime the chocolate version seems to have stolen the show.
These are absolutely delicious no matter if you decide to keep them for yourself or gift though!
What ingredients do you need for vegan chocolate crinkle cookies?
Ten ingredients. That’s all that stands in between you and these fabulously delicious vegan chocolate cookies. The ingredients that you need are:
- Vegan sugar
- Canola or coconut oil
- Dairy Free milk
- Vanilla extract
- Flour
- Unsweetened cocoa powder
- Baking powder
- Baking soda
- Salt
- Powdered sugar (coating)
How do you make vegan chocolate crinkle cookies?
Preheat the oven to 350° F/177° C. Place parchment paper on a baking sheet. Set aside.
In a large bowl, whisk together sugar, oil, milk, and vanilla until smooth.
Next, add in your flour, baking powder, baking soda, and salt. Stir until it’s completely combined.
Add powdered sugar to a smaller bowl.
Scoop out tablespoon size balls of dough. Roll each ball very thoroughly into the powdered sugar. Place on parchment lined baking sheet about 2 inches apart as they will spread while cooking. *DO NOT PRESS DOWN.
Bake for 10 to 13 minutes. It’s okay if still slightly soft in the center.
Allow to cool on the baking sheet for 5 minutes. The transfer to a cooling rack.
Can you make these Top 8 Allergen Free Chocolate Crinkle Cookies?
Use a dairy free milk that is safe for your allergens.
The flour can be replaced with gluten free flour or almond flour. We like King Arthur Gluten Free measure for measure.
The rest of the recipe is allergen friendly as written.
Can you prep these Chocolate Crinkle Cookies ahead of time?
Absolutely!
You can make the cookies and store the cookies in an air tight container for up to 7 days.
Can you freeze Chocolate Crinkle Cookies?
Our recommendation is to make the dough, roll into balls, and then place the dough balls (not rolled in sugar) into a plastic sealed bag or an air-tight container. Then, freeze up to 3 months. Pull or one or a handful!
What are other vegan cookies that I should try?
Once you try these delicious vegan cookies, you will want to try more. These are some of favorites, and we know you will love them too !
- Incredible Vegan Triple Chocolate Chip Cookie
- Easy Vegan Sugar Cookies
- Vegan M&M Cookies
- Vegan Oatmeal Cookies
- Easy Vegan Peanut Butter Cookies
- Bonus: Try our Vegan Ice Cream sandwiches
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Vegan Chocolate Crinkle Cookies
Ingredients
- 1 cup vegan sugar
- ½ cup canola oil
- 2 tablespoon dairy free milk
- 2 teaspoon vanilla extract
- 1 cup flour
- ½ cup unsweetened cocoa powder
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- ¼ cup powdered sugar (for coating)
Instructions
- Preheat the oven to 350° F/177° C. Place parchment paper on a baking sheet. Set aside.
- In a large bowl, whisk together sugar, oil, milk, and vanilla until smooth.
- Next, add in your flour, cocoa powder, baking powder, baking soda, and salt. Stir with a spatula until it's completely combined.
- Add powdered sugar to a smaller bowl.
- Scoop out tablespoon size balls of dough. Roll each ball very thoroughly into the powdered sugar.
- Place on parchment lined baking sheet about 2 inches apart as they will spread while cooking. *DO NOT PRESS DOWN.
- Bake for 10 to 13 minutes. It's okay if still slightly soft in the center.
- Allow to cool on the baking sheet for 5 minutes. The transfer to a cooling rack.
Nutrition
The cookies are delicious! I chilled mine overnight which seemed to make the dough fragile. Otherwise an excellent recipe.
Glad you enjoyed! did you try to use right away or let come back to room temp?
So quick, easy and delicious!
Five years and counting!!!!!!! Make It Dairy-Free is, by far, my favorite vegan go-to for mouth watering recipes, great tips, and smiles.
Thanks so much to everyone and Happy Valentines Day and Ghana’s National Chocolate Day!
omg thank you so much for sharing these kind words, you have no idea how much they mean to us
Firstly, I want to say I appreciate seeing a vegan recipe (of any kind) that doesn’t involve a trip to several grocery stores to find obscure ingredients. Secondly, I shed no tears and uttered no curse words while making these cookies. I have never encountered such an easy to use vegan cookie dough. Thirdly, and most importantly, they were delicious! I’m curious to look into the rest of your website. Fourthly, I normally only leave a review when I’m disgusted, so the fact that you delighted me enough to leave a good review really says it all!
So happy to hear that! Thank you so much
Dear Larissa, I would recommend rolling the balls in granulated sugar before you roll in powdered sugar. It helps the crackle spread. I also recommend wrapping the dough and chilling for a minimum of 2 hours. And I recommend using soy milk for the plant milk rather than any other plant milk. I’m a huge fan of your site!
Glad you enjoy them! Thanks for your suggestions
These cookies are amazing! Come together so easily, are very pretty, and just so incredibly delicious. My family gobbled up a dozen before I knew it!
I did make one change- 1 tsp peppermint extract and 1 tsp vanilla extract. Was a winning combo in my book.
Sounds wonderful!
LOVE this recipe! super fast and easy and the cookies are absolutely delicious. i think my cookie scoop is bigger than a tbsp so o got 15 cookies out of the recipe but they cooked perfectly and have the perfect crispy on the outside and a bit softer on the inside texture. will definitely make again!
So happy to hear that you are enjoying the cookies Rachel!
Sooo good! Agree with suggestions to chill the dough.
Glad you liked
I really enjoyed these. Easy quick and pantry friendly.
My little sister used to bake something we would refer to as “brownie cookies”. We were 12-15 at the time. But we lost/forgot the recipe, these crinkle cookies resembled those brownie cookies so well! And they are so good.
I loved that it brought back those memories! So glad you liked it