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These fudgy, warm, vegan double chocolate crinkle cookies need to be on your ‘recipes to make’ list this season. The classic Christmas cookie, but vegan. Still fudgy, still thick, still with a beautiful crinkle…what’s not to love?!
These vegan double chocolate crinkle cookies are…
- seriously fudgy, with tiny little melted chocolate chunks
- super easy to make, no decorating needed!
- fun to bake with kids!
Ingredients for fudgy vegan chocolate crinkle cookies
This recipe is pretty simple to put together, and only requires a few ingredients I’m sure you already have in your pantry!
- Flour: all purpose flour is what will help keep our vegan crinkle cookies nice and fudgy!
- Cocoa Powder: a good quality Dutch process cocoa is key!
- Baking soda + powder: because these are vegan crinkle cookies, we need to add baking soda and powder to help them rise and become thick.
- Salt: this will help balance the sweetness.
- Vegan butter: I like to use salted vegan butter, but if you have unsalted vegan butter at home, just add in a little more salt. The butter needs to be room temp, so it’s easier to beat with the sugars. I sometimes messure the butter, then place it near a warm heater just until its soft.
- Sugar: the secret to these chewy cookies is the combination of light brown sugar, and granulated sugar.
- Vanilla extract: a good qaulity vanilla extract, please! Also, please never use vanilla essence!! It’s not vegan!!
- Dark Chocolate: I like using 75% Lindt dark chocolate! Because these cookies will be rolled in sugar before baking, they can become sickly sweet, and this is not what we want!!
- Icing sugar: aka confectionery sugar to roll the cookie dough balls into!
How to make the best vegan crinkle cookies
The night before, make the cookie dough!
Start with beating softened room temperature butter with both sugars until light and fluffy. Mix in the flaxegg and vanilla extract.
In another bowl, whisk together flour, cocoa, baking soda, baking powder and salt. Whisk until there aren’t any clumps!
Add a little of the dry mixture into the soft, fluffy butter-sugar mixture. Fold together, add in more of the dry and repeat until everything is combined.
Fold in the pea-sized dark chocolate chunks. Cover with a lid or plate, and refrigerate overnight.
Take out the cookie dough from the fridge, and bring it back to room temperature. To speed up this process I like to transfer the cookie dough into another bowl, cover it and place it near a heater.
Roll cookie dough into 1 1/2 tbsp amounts. Roll into the granulated sugar, then icing sugar.
Place on a lined baking sheet, and bake for 9 minutes. Take out the cookies, tap on the counter 3-4 times. Return back to the oven and bake for another 3 minutes.
Remove from oven. allow the cookies to rest on the baking sheet for 10 minutes, then transfer onto a cooling rack for another 5.
Enjoy warm with a glass of oat milk!
Tips for perfect vegan Double Chocolate Crinkle Cookies
- Cut the chocolate bar into pea-sized chunks, and add in all those thin shards into the cookie dough batter too!
- Rest cookie dough in the fridge overnight, and bring back to room tempreture before shaping and baking.
- Roll the cookies in the granulated sugar first – don’t skip this step as this helps the icing cling onto the cookies better.
- If you notice the icing sugar dissapearing from the cookie dough balls before you get a chance to bake them, toss them in a little more icing sugar quickly, then bake.
- These cookies are best served freshly baked and warm – if you make this the day before don’t worry they’ll still taste divine! When I eat the cookie the following day, I like to pop it into the microwave for a few seconds before eating!
FAQ’s
Yes! This is what helps bind these cookies together. I haven’t tested this recipe with any other vegan egg replacer, so I’d advise sticking with the flaxegg.
Yes, if you want the best result. You could just do granulated, but they won’t look as pretty! Of course, you can also roll them in just icing sugar too, however, it’ll make it harder for the icing sugar to stick to the cookies without the granulated.
Store any extras in an air-tight container. Room temp for a week.
More vegan desserts to satisfy your sweet tooth…
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Ingredients
- 115 g salted vegan butter
- 100 g granulated sugar
- 100 g light brown sugar
- 2 tsp vanilla extract
- 2 tsp flaxmeal
- 3 tsp hot water
- 125 g all purpose flour
- 52 g dutch process cocoa
- 1/8 tsp salt
- 1 tsp baking soda
- 1/2 tsp baking powder
- 100 g vegan dark chocolate (chopped into pea-sized chunks)
For the crinkle
- 3 tbsp granulated sugar
- 120 g icing sugar
Instructions
- combine The cookie dough: Make the flaxegg by combining flaxmeal with hot water. Set aside for 5 minutes. With a wooden spoon, beat softened room temperature butter with both sugars until light and fluffy. Mix in the flaxegg and vanilla extract.
- fold In another bowl, whisk together flour, cocoa, baking soda, baking powder and salt. Whisk until there aren’t any clumps! Add a little of the dry mixture into the soft, fluffy butter-sugar mixture. Fold together, add in more of the dry and repeat until everything is combined. Fold in the pea-sized dark chocolate chunks. Cover with a lid or plate, and refrigerate overnight.
- bake Baking the cookies: Take out the cookie dough from the fridge, and bring it back to room temperature. Pre-heat oven to 180°C/350°F and line a baking sheet with parchment paper. Roll cookie dough into 1 1/2 tbsp amounts. Roll into the granulated sugar, then icing sugar. Place on a lined baking sheet, and bake for 9 minutes. Take out the cookies, and tap the baking sheet on the counter 3-4 times. Return back to the oven and bake for another 3 minutes. Remove from oven. allow the cookies to rest on the baking sheet for 10 minutes, then transfer onto a cooling rack for another 5. Enjoy warm!
Nutrition
- Calories: 220
