Vegan Crinkle Chocolate Cookies

Are you ready to indulge in some rich, chocolaty goodness without compromising on your vegan lifestyle? These Vegan Crinkle Chocolate Cookies are perfect for any occasion, offering a delightful combination of a fudgy interior and a crisp, sugary exterior. Best of all, they’re easy to make and come together in just 30 minutes!

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

Step 1: Preheat and Prepare

1. Preheat your oven to 350°F (175°C) and line a baking sheet (or two) with parchment paper.

Step 2: Make the Cookie Dough

1. In a large bowl, sift in the cocoa powder. Add the white sugar and olive oil, and whisk or stir to combine; set aside.
2. 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.
3. Stir in the vanilla extract, baking powder, baking soda, and salt. Finally, stir in the flour.

Step 3: Coat the Dough Balls

1. Add 1/2 cup of white sugar to a small bowl and 1/2 cup of powdered sugar to another small bowl.
2. 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.
3. 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.

Step 4: Bake the Cookies

1. 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 of the oven, you can use the back of a small spoon to gently push in any cookie edges that aren’t totally round.
2. Allow the cookies to set on the baking sheet for 2 minutes before transferring to a cooling rack.
3. Repeat steps 6-8 until all cookies are baked.

Step 5: Storage

1. Store cooled cookies in an airtight container at room temperature with a piece of parchment paper between layers.

Nutritional Information

• Prep Time: 20 minutes
• Cooking Time: 10 minutes
• Total Time: 30 minutes
• Calories: 120 per cookie
• Servings: 24 cookies

Enjoy your delicious Vegan Crinkle Chocolate Cookies, perfect for sharing with friends and family or just indulging yourself!

Happy baking! 🌱🍪

Vegan Crinkle Chocolate Cookies

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• Author: Dulcia
• Total Time: 30 minutes
• Yield: 24 1x

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Ingredients

Scale 1x2x3x

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

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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