Vegan Chocolate Crinkle Cookies are soft brownie-like cookies. An easy rich chocolate cookies recipe where the cookie dough is rolled in powdered sugar before they’re baked to give that ‘crackled’ look.
Chocolate Crinkle Cookies have gone vegan with the simplicity of using an egg substitute. This is a classic recipe that goes way back to the early 20th century and was created in St. paul Minnesota.
Betty Crocker herself was actually served these and begged for the recipe. The story and recipe appears in ‘Betty Crockers Cooky Carnival’ cookbook.
Not only are these vegan chocolate crinkle cookies beautiful to look at, but they’re also the perfect combination of chocolatey taste and chewy texture.
- You can use any of your favorite egg substitutes but I prefer Ground chia seed. Flaxseed meal works really well too.
- Unsweetened baking chocolate squares give that rich deep chocolate taste. Make sure it is unsweetened.
- Extra virgin olive oil is my choice of oil or use a vegetable oil of your choice. You need to use oil for this recipe and not dairy-free butter.
- Organic granulated sugar makes the chocolate perfectly sweet.
- Ground chia seed helps the cookies be light and tasty.
- Use Vanilla extract in a small quantity and the taste goes a long way.
- All-purpose flour works best in this recipe.
- Baking powder helps the cookies rise high and fat.
- Salt enhances the flavor of the cookies.
- Organic powdered sugar is for crackle coating.
- Use a couple of baking sheets and place the dough rounds on cool bakers sheets not hot ones. Hot ones will make the cookies spread out too much.
- Measure your flour correctly. Fluff your flour with a spoon and then lightly drop it into a measuring cup. level off the top with the back of a knife.
- Use parchment paper or a silicone mat as it makes removing the cookies from the sheets much easier.
- Don’t skip the chilling. It is very important as the cookies will be too sticky to handle and the cookies won’t rise as high if the dough is warm.
- Mix the ground chia seed with it’s water and set aside.
- Place chocolate in microwave-safe bowl and heat on high for 30 seconds. Stir and continue heating at 10-second intervals stirring in between until the chocolate is melted.
- Don’t burn it. It’s best to take it out early and let the final bits of chocolate melt in it’s own heat.
- Set aside to cool.
- In a large bowl, beat together the oil, sugar and melted chocolate.
- Add the prepared chia seed eggs and vanilla and beat well.
- In a small bowl, mix together the flour, baking powder, and salt.
- Gradually add the dry ingredients to the wet until all of the ingredients are well combined.
- Transfer to a bowl and cover with plastic wrap.
- Place in the refrigerator for several hours to overnight. This is a great way to break up the work.
- Remove from the refrigerator and preheat the oven to 350° F.
- Line the baking sheets with parchment paper or a silicone mats.
- Place powdered sugar in a small bowl.
- Roll dough into balls and roll in the powdered sugar. Place on the prepared baking sheets and DO NOT flatten.
- Bake 10 to 12 minutes. Remove from the oven and let set on the baking sheets 2 to 3 minutes.
- Transfer to a wire rack to cool completely and then store in an airtight container.
Traditionally baking chocolate is unsweetened. It’s used in recipes that have enough sweeteners to bring it from its bitter taste to a deep rich chocolate flavor. It will say baking chocolate on the package.
No, the cookies won’t come out near as good and are drier. Stick to olive oil for the best results.
No! You can use a stand mixer or a hand mixer but believe me they have been made countless times by hand.
Yes, it does. To start with the dough is too sticky to roll up. Secondly, the cookies will only get nice and tall and fat if the dough is chilled when slid into the oven.
Yes, that will work really well. The best way is to chill the dough, roll the balls, and then keep them in the refrigerator or freezer. It will keep in the fridge for 4 days or the freezer for three months.
Let thaw out in the refrigerator overnight. Then roll in the powdered sugar and bake a usual but you may need to cook a couple of minutes longer.
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Vegan Chocolate Crinkle Cookies
Vegan Chocolate Crinkle Cookies are soft brownie-like cookies.
- 3 tablespoons ground chia seed – mixed with 9 tablespoons water
- 4 squares unsweetened baking chocolate – melted and cooked
- ½ cup Extra virgin olive oil
- 2 cups Organic granulated sugar
- 2 teaspoons Vanilla extract
- 3 cups All-purpose flour
- 2 teaspoons Baking powder
- ½ teaspoon Salt
- 1 cup Organic powdered sugar
Place chocolate in a microwave-safe bowl. Heat for 30 seconds, stir and continue heating for 10 seconds at a time, stirring after each heating until completely melted.
Set aside to cool. In a large bowl, beat together the oil, sugar and melted chocolate.
Add the preprepared chia seed eggs and mix well.
Add vanilla and beat well,
In a small bowl, whisk together the flour, baking powder and salt.
Gradually add dry mixture to wet mixture until well combined.
Transfer to bowl and cover with plastic wrap. Place in refrigerator to chill several hours or overnight.
Remove from refrigerator and set on counter for about 20 minutes to warm up slightly.
Preheat oven to 350 degrees and line baking sheets with parchment paper or a silicone mat.
Place powdered sugar in medium bowl, Roll dough into balls and coat with powdered sugar. Place on baking sheets and do not flatten.
Bake for 10-12 minutes or until edges are set.
Remove from oven and let set on baking sheets for 2-3 minutes. Transfer to wire cooling rack and cool completely
Store in air tight container for up to 5 days.
Serving: 1CookieCalories: 88kcalCarbohydrates: 16gProtein: 1gFat: 3gSaturated Fat: 1gSodium: 23mgPotassium: 48mgFiber: 1gSugar: 9gCalcium: 14mgIron: 1mg