Vegan Chocolate Crinkle Cookies - Perfect Holiday Baking
These Vegan Chocolate Crinkle Cookies are a soft, fudgy chocolate treat that shine during the holidays—but honestly, they’re perfect anytime you’re craving a chocolatey cookie! Easy to bake, vegan-friendly, and irresistibly chocolatey, they’re a staple for festive celebrations or everyday indulgence.
Angela's Top Tip
Weigh your dry ingredients in grams with a scale for best results!
Ingredients
- 100 grams Plant Based Butter (unsalted)
- 200 grams White Sugar
- 30 ml Plant Based Milk (2 tbsp)
- 10 ml Vanilla Bean Paste (2 tsp)
- 120 grams All Purpose Flour
- 60 grams Cocoa Powder (Dutch Processed)
- 1 tsp Baking Soda
- 1 tsp Baking Powder
- Pinch of Salt
- 65 grams Icing Sugar (for coating)
Instructions
Prep:
- Gather all your ingredients and supplies. Bring butter to room temperature. Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
Mix Wet ingredients:
- In a stand mixer or large bowl, whisk together 100 grams Plant Based Butter (unsalted), 200 grams White Sugar, 30 ml Plant Based Milk, and 10 ml Vanilla Bean Paste until smooth and creamy.
Add Dry Ingredients:
- Add 120 grams All Purpose Flour, 60 grams Cocoa Powder, 1 tsp Baking Soda, 1 tsp Baking Powder, and Pinch of Salt. Mix until fully incorporated, scraping down the sides as needed.
Shape Cookies:
- Scoop about 1 tablespoon of dough, roll into a ball, then coat in 65 grams Icing Sugar. Optional: double-coat by rolling first in white sugar for extra crispiness.
- Repeat the process until you've used up all of the dough. This recipe makes approximately 16 cookies, depending on the size of the dough ball that you make.
Bake:
- Place dough balls on the lined baking sheet, spacing ~2 inches apart. Bake for 10–13 minutes. Cookies will be soft in the centre when removed. Allow to cool on the pan for 5 minutes, then transfer to a wire rack.
Video
Notes
- Yield: this recipe makes approx 16 crinkle cookies.
- Gluten-Free Option: Swap all-purpose flour for your preferred gluten-free blend (I love Bob’s Red Mill 1-to-1).
- Top Tip: Double-coating in sugar gives a crispier exterior while keeping the centre soft and chewy.
- Storage: Store in an airtight container at room temperature for up to 7 days.
- Freezing Baked Cookies: Freeze up to 3 months; thaw and warm slightly in the microwave before serving.
- Planning Ahead: Freeze unbaked dough balls on a lined tray for 1 hour, then transfer to an airtight container. When ready, coat in sugar and bake, adding 2–3 minutes to the baking time.
- Serving Suggestion: Best served warm with a tall glass of plant-based milk. Reheat later in the microwave if needed.
Did you make this recipe?I'd love to hear what you think - leave a review below. Sharing on socials? Tag me @itsbakeangel and use #makeitwithbakeangel!
