Vegan Chocolate Crinkle Cookies - Perfect Holiday Baking
Chocolate crinkle cookies are a must if you are doing any holiday baking this year. Combining a rich, fudgy center with a delicate, crackled powdered sugar exterior, they're easy to make, visually stunning, and perfect for any occasion. This vegan recipe is so good, you'd honestly never know the difference.
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
- I always recommend gathering all your ingredients and supplies before starting the recipe. Ensure the butter is at room temperature and preheat your oven to 350 degrees Fahrenheit. Line a baking tray with parchment paper.
- Start by whisking together the white sugar, butter, plant-based milk and vanilla until combined to a smooth consistency. Top Tip: I like using a stand mixer for this recipe as it's so easy to throw everything in and let the mixer do the magic for us.
- Add in the remaining dry ingredients: flour, cocoa powder, baking powder, baking soda and salt. Mix until fully incorporated - this takes about 30 seconds. Scrape down the sides of the bowl and the attachment.
- Take a tablespoon of your dough, roll it up into a ball in your hands and then dip it in your icing (powdered) sugar. You can use a small cookie scoop if you prefer.
- 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.
- Add the dough balls to a lined baking sheet then bake them for about 10 to 13 minutes. When they come out of the oven, they will still be slightly soft, which is perfectly fine. As they cool, the cookies will develop a slightly crunchy exterior and remain nice and chewy on the inside.
Video
Notes
- Yield: this recipe makes approx 16 crinkle cookies
- Gluten Free Option: Simply swap the all-purpose flour with your preferred gluten-free flour alternative. I love using Bob's Red Mill 1-to-1 Gluten-Free Baking Blend as it is a straight swap for all-purpose (plain) flour.
- Top Tip: you can double-coat the dough if you prefer. I find that rolling the dough in white sugar before adding the icing sugar makes them even more crispy on the outside.
- Storage: These crinkle cookies will last for up to 7 days in an airtight container at room temperature.
- Freezing: Baked cookies can be frozen for up to 3 months in an airtight container. Allow to defrost then warm slightly in the microwave before serving.
- Planning Ahead: You can also freeze the unbaked dough balls and pull them out of the freezer whenever you are craving your cookie fix. Place the dough balls on a lined baking pan to flash freeze for 1 hour, before transferring to an airtight container or ziploc bag. Just remember to coat them in sugar before baking and add a couple of minutes to the baking time.
- Serving Suggestion: My favourite way to serve the chocolate crinkle cookies is shortly after removing them from the oven. They are so good when they are served warm with a nice tall glass of (plant-based) milk. You can also reheat them in the microwave if serving at a later date.
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