Vegan Chocolate Crinkle Cookies

Soft, chewy, and irresistibly fudgy, these Vegan Chocolate Crinkle Cookies are a plant-based twist on the classic holiday favorite. Perfectly crackled with a powdered sugar coating, these cookies are both visually stunning and indulgently chocolatey. Made with simple pantry staples like flaxseed as a vegan egg substitute, cocoa powder for rich flavor, and vegan butter for a tender crumb, this recipe comes together effortlessly in just 30 minutes of active prep and baking time. Whether you’re savoring them warm from the oven or gifting a batch to friends, these cookies are a must-have for any dessert spread. Plus, they’re easily adaptable with gluten-free flour for those with dietary needs, ensuring no one misses out!

Nutriscore Rating: 55/100

Prep Time:20 mins

Cook Time:10 mins

Total Time:30 mins

Servings: 20

Ingredients

• 2 tablespoons ground flaxseed
• 6 tablespoons water
• 1.5 cups all-purpose flour (or gluten-free flour blend)
• 0.5 cup unsweetened cocoa powder
• 1 teaspoon baking powder
• 0.25 teaspoon baking soda
• 0.5 teaspoon salt
• 0.5 cup vegan butter, softened
• 0.75 cup granulated sugar
• 2 teaspoons vanilla extract
• 2 tablespoons non-dairy milk
• 0.5 cup powdered sugar (for coating)

Directions

Step 1

In a small bowl, combine the ground flaxseed with water and let it sit for about 5 minutes to thicken. This will act as your vegan egg substitute.

Step 2

In a medium-sized bowl, whisk together the all-purpose flour, cocoa powder, baking powder, baking soda, and salt. Set aside.

Step 3

In a large bowl, use an electric mixer to cream the vegan butter and granulated sugar together until light and fluffy.

Step 4

Add the flaxseed mixture and vanilla extract to the butter and sugar mixture, and mix until well combined.

Step 5

Add the dry ingredients to the wet ingredients, alternating with the non-dairy milk. Mix until just combined.

Step 6

Cover the dough and refrigerate for at least 1 hour to firm up. This will make it easier to handle and shape.

Step 7

Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.

Step 8

Place the powdered sugar in a small bowl. Form tablespoon-sized balls of dough, roll them in the powdered sugar until generously coated, and place them on the prepared baking sheet about 2 inches apart.

Step 9

Bake the cookies for 10-12 minutes, or until the edges are set and cracks appear on the surface.

Step 10

Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.

Nutrition Facts

Serving size	(788.5g)

Amount per serving	% Daily Value*
Calories	2773.0

Total Fat 118.5g	0%
Saturated Fat 36.0g	0%
Polyunsaturated Fat 0.1g
Cholesterol 0mg	0%
Sodium 2736.4mg	0%
Total Carbohydrate 443.4g	0%
Dietary Fiber 52.0g	0%
Total Sugars 215.7g
Protein 46.9g	0%

Vitamin D 12.2IU	0%
Calcium 257.3mg	0%
Iron 26.9mg	0%
Potassium 2125.3mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 35.2%

Protein: 6.2%

Carbs: 58.6%