by With the holidays around the corner, I’ve been in the mood to make cookies lately. One of my favorite cookies are chocolate crinkle cookies, so I decided to try making a vegan version of them. I looked around at recipes online…both vegan & non-vegan versions of this cookie…and finally decided on how to combine a few recipes to create my own version.
Now fair warning… this recipe has about 1/2 the amount of sugar that most of the Chocolate Crinkle Cookie recipes I found have in it. If you like very sweet cookies, this is probably not the recipe for you! I just couldn’t bring myself to make a cookie recipe with a 1:1 ratio of sugar to flour… so I halved the sugar, and I was glad I did! We thought it was perfect that way (especially since they are rolled in powdered sugar, too, which also adds some extra sweetness). They are soft yet chewy, rich and chocolatey, sweet, but not overly sweet- so decadent!
One of my favorite aspects to this recipe is that it’s one-bowl, and can be mixed together just with a spatula. I love simple cookies recipes that I don’t have to drag out my Kitchen Aid mixer in order to make. Simple to make & simple to clean up.
Vegan Chocolate Crinkle Cookies
Ingredients
- ½ cup Granulated Sugar + 1 Tablespoon
- ⅓ cup Canola Oil (or melted Coconut Oil)
- ⅓ cup Non-Dairy Milk
- 2 tsp Vanilla Extract
- 1¼ cup All-purpose Flour
- ½ cup Unsweetened Cocoa Powder
- 1 tsp Baking Powder
- 1 tsp Baking Soda
- ½ tsp Salt
- ¼ cup Powdered Sugar (for coating)
Instructions
- Preheat oven to 350℉ (177 ℃). Line baking sheet with parchment paper.
- In a large bowl, add the sugar, non-dairy milk, vanilla, and canola oil. Stir until well combined and smooth.
- Sift in the flour, cocoa powder, baking powder, baking soda, and salt using sifter (or fine mesh sieve). Stir until combined with the wet ingredients and a soft dough is formed.
- Place the ¼ cup powdered sugar in a small bowl. Scoop out a heaping tablespoon of dough at a time, and shape it into a ball. Roll the ball in the powdered sugar, covering all sides. Be generous with the powdered sugar, as this will make the cookies look prettier.
- Place the balls onto the prepared baking sheet, about 2 inches apart. Do not press them down- they will spread out on their own.
- Bake for 10-13 minutes until set. They will appear slightly undercooked and soft, but will firm up as they cool.
- Cool on the baking sheet for at least 2-3 minutes, then transfer to a wire rack to finish cooling. Store the extra cookies in an airtight container for 4-5 days. Enjoy!
