- December 12, 2025
Step-by-Step Instructions:
- Oven Preparation
Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper to prevent sticking. - Mix Wet Ingredients
In a large mixing bowl, combine the granulated sugar and canola oil. Using a wooden spoon, stir these ingredients together until they’re well blended and achieve a smooth consistency. Add the ground flax seeds, non-dairy milk, and vanilla extract to this mixture, stirring thoroughly to incorporate everything evenly. - Add Dry Ingredients
Using either a sifter or fine-mesh strainer, sift the flour, cocoa powder, baking powder, and salt directly into the bowl with your wet ingredients. This sifting process eliminates lumps and ensures a smooth dough. Stir everything together until the dry ingredients are fully incorporated and you’ve achieved a soft, cohesive dough. - Shape and Coat
Place the powdered sugar in a small, separate mixing bowl. Scoop out one heaping tablespoon of dough at a time and use your hands to shape it into a sphere. Roll each ball very generously in the powdered sugar, coating all sides thoroughly. Remember: more powdered sugar results in more beautiful finished cookies with more dramatic crinkles. - Arrange for Baking
Place your sugar-coated balls onto the prepared baking sheets, leaving approximately two inches of space between each one to accommodate spreading during baking. - Baking Process
Bake in the preheated oven for ten to twelve minutes. The cookies will look somewhat soft and appear slightly underdone when removed from the oven, but this is precisely what you want. They will firm up during the cooling process while maintaining that perfect fudgy interior texture. - Cooling Period
Allow the cookies to cool on the baking sheet for at least ten minutes. This resting time is important for proper setting. After this initial cooling, carefully transfer the cookies to a wire rack to finish cooling completely. - Storage
Store any leftover cookies in an airtight container where they’ll stay fresh for four to five days.
Important Notes:
- You may substitute canola oil with melted coconut oil or melted vegan butter according to your preference.
- Any variety of non-dairy milk works well—soy, almond, cashew, or coconut milk are all excellent choices.
- If the dough proves difficult to handle, refrigerate it for thirty minutes before attempting to form the balls. Slightly dampening your hands can also help prevent the dough from sticking.
Nutritional Information (per cookie):
Approximately 148 calories, 26g carbohydrates, 2g protein, 5g fat, 1g saturated fat, 36mg sodium, 77mg potassium, 1g fiber, 18g sugar
Serving Suggestions
These cookies are absolutely delightful served slightly warm with a cold glass of your favorite plant-based milk. They’re perfect for cookie exchanges, holiday gift boxes, or simply enjoying as an afternoon treat with coffee or tea. The dramatic visual appeal makes them particularly special for festive occasions when presentation matters.
Consider pairing them with other holiday favorites like snowball cookies, sugar cookies with royal icing, or gingerbread varieties to create a diverse and impressive cookie platter. The chocolate crinkles provide a rich, intense chocolate option that beautifully complements lighter, vanilla-based treats.
Final Thoughts
These Vegan Chocolate Crinkle Cookies prove that plant-based baking can be just as impressive, delicious, and satisfying as traditional recipes. The combination of simple preparation, stunning appearance, and incredible flavor makes them an invaluable addition to any baker’s repertoire. Whether you’re vegan, cooking for vegan guests, or simply looking to try something new, these cookies deliver on every level—they’re beautiful, they’re delicious, and they’re surprisingly easy to create. The joy on people’s faces when they discover these gorgeous cookies are completely plant-based is just the icing on the cake—or should I say, the powdered sugar on the cookie.
