Vegan Chocolate Crinkle Cookies

Sweet and fudgy Vegan Chocolate Crinkle Cookies made without eggs or dairy. These unbelievably vegan cookies taste just like the crinkle cookies we all know and love – a delicious chocolate cookie coated in powdered sugar.

Vegan Chocolate Crinkle Cookies

These super quick and simple cookies are a staple for any vegan cookie tray – especially at the holiday season. I first set out to make a vegan version of the beloved chocolate crinkle cookie back in the fall of 2020 and never got this recipe up on the blog. So 2023 is the year that these fudgy chocolate cookies finally get their spot here on Sugared & Stirred (they’re totally worthy!).

Free of both eggs and dairy, this recipe utilizes olive oil to keep these cookies moist, and a cornstarch/plant milk slurry to keep the dough together (it acts as a binder). The dough balls, which require zero chill time, are rolled smooth and then rolled into both granulated sugar and powdered sugar. I’ve found that rolling the dough balls in granulated sugar before rolling them in powdered sugar keeps the powdered sugar from melting into the cookies during the baking process. The end result is perfectly crinkled chocolate cookies coated in a lovely, powdery white sugar.

Why You’ll Love These Cookies

• Made with pantry staple ingredients
• Dough is baked right away (quick recipe!)
• Totally free of dairy and eggs
• Classic fudgy crinkle cookie texture

What You’ll Need

• Dutched cocoa powder adds a deep chocolate flavor to these cookies.
• White granulated sugar is used both for the inside of the cookie and the outside. It sweetens the dough while also allowing the powdered sugar to better adhere to the outside of the cookie dough (so it doesn’t melt into the cookie while baking).
• Olive oil adds moisture to these cookies, while also keeping them dairy-free.
• Plant-based milk is mixed with corn starch to create a binder similar to egg. I used almond milk, but any plant-based milk will work in this recipe.
• Corn starch acts as a binder to hold these cookies together. An arrowroot or tapioca starch should also work in this recipe.
• Vanilla extract adds flavor. For an extra festive cookie, you can replace the vanilla with up to 1 tsp of peppermint extract (only add 1/2 tsp of peppermint extract for a light flavor). Orange extract would also be tasty in these cookies – I recommend adding a whole teaspoon. 
• Baking powder and baking soda are used to create the perfect spread in these cookies. I don’t recommend replacing either.
• Salt enhances flavor. You don’t want to skimp here.
• All-purpose flour makes up the bulk of the cookie dough. I like to use an unbleached variety but any all-purpose flour will work.
• Powdered sugar coats the outside of the cookies to create that classic crinkle cookie look.

FAQ

Is it okay to chill the dough and bake it later? No, for proper spread you want to bake the dough right away. Chilling the dough will stiffen it to the point that the cookies won’t spread in the oven.

Can I skip the granulated sugar on the outside of the dough balls? No, you don’t want to skip this step – it’s essential for keeping the powdered sugar nicely on the cookies. Without the layer of granulated sugar, the powdered sugar tends to melt into the cookies during baking.

Can I double the recipe? Definitely! Just double the ingredients and bake per the instructions.

Will a different oil work? An avocado or vegetable oil will both work in this recipe.

Continue to Content

Yield: 18 Cookies

Vegan Chocolate Crinkle Cookies

Print

Your favorite Chocolate Crinkle Cookies made unbelievably vegan with no dairy or eggs. These fudgy cookies are so quick, easy, and delicious!

Prep Time 20 minutes

Cook Time 20 minutes

Additional Time 20 minutes

Total Time 1 hour

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) powder sugar

Instructions

1. Preheat your oven to 350°F and line a baking sheet (or two) with parchment paper.
2. In a large bowl, sift in the cocoa powder. Add the white sugar and olive oil and whisk or stir to combine; set aside.
3. In a small bowl, add the plant-based milk and corn starch and whisk together until no lumps remain. Add this to the chocolate sugar mixture and stir.
4. Stir in the vanilla extract, baking powder, baking soda, and salt. Finally, stir in the flour.
5. Add 1/2 cup of white sugar to a small bowl and 1/2 cup of powdered sugar to another small bowl.
6. 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.
7. 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.
8. 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.
9. Allow the cookies to set on the baking sheet for 2 minutes before transferring to a cooling rack.
10. Repeat steps 6-8 until all cookies are baked.
11. Store cooled cookies in an airtight container at room temperature with a piece of parchment paper between layers.

Notes

1. Oil: I used olive oil, but vegetable oil or avocado oil will also work in this recipe.
2. Plant-based milk: any plant-based milk will work in this recipe.
3. Cornstarch: arrowroot or tapioca starch will also work in this recipe.

DID YOU MAKE THIS RECIPE? I WOULD LOVE TO SEE!

Tag @sugaredandstirred on Instagram and hashtag #sugaredandstirred