Vegan Crinkle Cookies
These vegan crinkle cookies are strikingly beautiful with their deep chocolate interior cracking through a thick coating of powdered sugar creating a dramatic crinkle pattern in every single cookie. This show-stopping vegan recipe delivers a fudgy brownie-like center with a soft slightly crisp powdered sugar crust that makes these impossible to stop eating.
Stunning fudgy vegan chocolate crinkle cookies with a dramatic crackled powdered sugar coating that looks as amazing as it tastes.
Nutrition per serving
Ingredients
dry
wet
coating
Instructions
Make Flax Egg and Mix Wet
Combine the ground flaxseed with water and set aside for 5 minutes to gel. In a large bowl whisk together the melted coconut oil and granulated sugar until combined. Add the flax egg and vanilla and whisk until smooth and glossy.
Add Dry Ingredients
Sift the flour cocoa powder baking powder and a quarter teaspoon of salt into the wet mixture. Fold together until a thick dark dough forms. The dough will be quite soft and sticky which is completely normal for this vegan recipe.
Chill the Dough
Cover the bowl tightly with plastic wrap and refrigerate the dough for at least 2 hours or up to overnight. Chilling is absolutely non-negotiable for crinkle cookies as the dough needs to firm up enough to be rolled into balls and coated in powdered sugar.
Roll in Powdered Sugar
Preheat oven to 350 degrees F and line baking sheets with parchment paper. Scoop the chilled dough into 1-inch balls and roll each one generously in powdered sugar making sure every surface is thickly coated. Do not be shy with the powdered sugar as this coating creates the crinkle pattern.
Bake and Watch the Magic
Place coated dough balls 2 inches apart on the prepared baking sheets. Bake for 10 to 12 minutes until the cookies have spread and the chocolate dough has cracked dramatically through the white powdered sugar coating. Cool on the pan for 5 minutes before transferring.
Substitutions
Common mistakes
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