Vegan Chocolate Crinkle Cookies: A Decadent Dairy-Free Delight
Indulge in the rich and fudgy goodness of Vegan Chocolate Crinkle Cookies. These cookies are perfect for satisfying your chocolate cravings while being entirely plant-based. With their crackly tops and chewy centers, they are sure to become a favorite treat.
Ingredients
Cookie Dough:
- 1/2 cup (40g) Dutched cocoa powder
- 1 cup (200g) white granulated sugar
- 1/4 cup (59mL) olive oil
- 6 Tbsp (89mL) plant-based milk (I used almond milk)
- 1/4 cup (32g) cornstarch
- 1 tsp vanilla extract
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 cup (130g) unbleached all-purpose flour
Sugar Coating:
- 1/2 cup (100g) white granulated sugar
- 1/2 cup (60g) powdered sugar
Directions
- Preheat and Prepare: Preheat your oven to 350°F (175°C) and line a baking sheet (or two) with parchment paper.
- Mix Cocoa and Sugar: In a large bowl, sift the cocoa powder. Add the white sugar and olive oil, whisk or stir to combine; set aside.
- Combine Milk and Cornstarch: In a small bowl, add the plant-based milk and cornstarch, whisk together until no lumps remain. Add this mixture to the chocolate sugar mixture and stir well.
- Add Remaining Ingredients: Stir in the vanilla extract, baking powder, baking soda, and salt. Gradually stir in the flour until fully combined.
- Prepare Sugar Coatings: Place 1/2 cup of white sugar in a small bowl and 1/2 cup of powdered sugar in another small bowl.
- Form Dough Balls: Scoop 1.5 Tbsp dough balls onto your prepared baking sheet – bake 8 at a time. Roll each dough ball smooth, then wash the chocolate off your hands.
- Coat Dough Balls: Roll each dough ball in the granulated sugar, then in the powdered sugar (ensure a heavy coating of powdered sugar on the tops and sides). Place them back on the baking sheet and gently re-shape if needed.
- Bake: Bake at 350°F (175°C) for 8-10 minutes. The cookies should spread and develop cracks. If desired, as soon as you pull the cookies out of the oven, use the back of a small spoon to gently push in any edges that aren’t totally round.
- Cool: Allow the cookies to set on the baking sheet for 2 minutes before transferring them to a cooling rack.
- Repeat: Repeat steps 6-8 until all cookies are baked.
- Store: Store cooled cookies in an airtight container at room temperature with a piece of parchment paper between layers.
Tips for Perfect Vegan Chocolate Crinkle Cookies
- Heavy Coating: For a striking crinkle effect, ensure the dough balls are generously coated with powdered sugar.
- Shaping: Don’t worry if the dough balls look slightly uneven before baking; you can reshape them once they are coated and ready to bake.
Nutritional Information
- Prep Time: 20 minutes
- Cooking Time: 10 minutes
- Total Time: 30 minutes
- Calories: 120 per cookie
- Servings: 24 cookies
These Vegan Chocolate Crinkle Cookies are not only delicious but also easy to make. Enjoy these treats with a glass of plant-based milk or share them with friends and family. Happy baking!
Vegan Chocolate Crinkle Cookies
- Total Time: 30 minutes
- Yield: 24 1x
Description
These Vegan Chocolate Crinkle Cookies are a chocolate lover’s dream come true. With a rich, fudgy center and a beautiful powdered sugar coating, they are perfect for any occasion. The combination of cocoa powder and plant-based ingredients ensures that these cookies are both indulgent and suitable for those following a vegan diet.
Perfect for holiday gatherings, bake sales, or a simple treat at home, these cookies are sure to impress. The soft and chewy texture, along with the striking crinkle appearance, makes them a delightful addition to your dessert repertoire. Whether you’re a seasoned baker or a beginner, these cookies are easy to make and guaranteed to satisfy your sweet tooth.
Ingredients
Cookie Dough:
1/2 cup (40g) Dutched cocoa powder
1 cup (200g) white granulated sugar
1/4 cup (59mL) olive oil
6 Tbsp (89mL) plant-based milk (I used almond milk)
1/4 cup (32g) cornstarch
1 tsp vanilla extract
1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 cup (130g) unbleached all-purpose flour
Sugar Coating:
1/2 cup (100g) white granulated sugar
1/2 cup (60g) powdered sugar
Instructions
Preheat your oven to 350°F and line a baking sheet (or two) with parchment paper.
In a large bowl, sift in the cocoa powder. Add the white sugar and olive oil and whisk or stir to combine; set aside.
In a small bowl, add the plant-based milk and cornstarch and whisk together until no lumps remain. Add this to the chocolate sugar mixture and stir.
Stir in the vanilla extract, baking powder, baking soda, and salt. Finally, stir in the flour.
Add 1/2 cup of white sugar to a small bowl and 1/2 cup of powdered sugar to another small bowl.
Scoop 1.5 Tbsp dough balls onto your prepared baking sheet – I bake 8 at a time. Roll each dough ball smooth, and then wash the chocolate off your hands.
Roll each dough ball in the granulated sugar and then in the powdered sugar (I like a heavy coating of powdered sugar just on the tops and sides) and place them back on the baking sheet. I like to gently re-shape them a bit at this step if they look wonky.
Bake at 350°F for 8-10 minutes. The cookies should spread and have cracks. If desired, as soon as you pull the cookies out the oven, you can use the back of a small spoon to gently push in any cookie edges that aren’t totally round.
Allow the cookies to set on the baking sheet for 2 minutes before transferring to a cooling rack.
Repeat steps 6-8 until all cookies are baked.
Store cooled cookies in an airtight container at room temperature with a piece of parchment paper between layers.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
Nutrition
- Calories: 120 kcal