Vegan Double Chocolate Crinkle Cookies are a decadent treat for chocolate lovers that boasts a rich and intensely chocolatey flavor beautifully balanced with sweetness. Whether you're gearing up for a holiday cookie swap, leaving them out for Santa, or simply in the mood for some seriously fudgy, cake-like chocolate cookies, this cookie recipe delivers.
These cookies taste even better than they look! As you take your first bite, you'll experience a delightful contrast in textures – a crispy, crackled exterior that yields a soft and fudgy center reminiscent of a brownie. They are generously studded with vegan chocolate chips, creating pockets of gooey, melted chocolate that will have you reaching for seconds, thirds, fourth - you get it.
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Ingredients
Here's what you'll need at a glance. See the recipe card for quantities.
- all-purpose flour
- unsweetened cocoa powder
- baking powder
- salt
- granulated sugar
- brown sugar
- vegetable oil or melted vegan butter
- unsweetened applesauce
- vanilla extract
- mini vegan chocolate chips
- powdered sugar
Instructions
For those who like to see the process in pictures, here is the section for you. See the post for details.
Mix dry ingredients.
Combine wet ingredients, including the chocolate chips.
Combine dry and wet ingredients until a dough forms.
Chill the dough for about 1-2 Hours.
Preheat your oven to 350°F (175°C)
Shape the cookies. Measure about 20 grams or a tablespoon and roll them into balls.
Roll each ball in granulated sugar first.
Next, roll them generously in powdered sugar, ensuring they're coated thoroughly to achieve the classic black-and-white crinkle cookie pattern.
Bake in the preheated oven for 10-12 minutes.
Allow the cookies to cool on the baking sheet for a few minutes. Then, transfer them to a wire rack to cool completely.
Once cooled, your vegan chocolate crinkle cookies are ready to be enjoyed! They're perfect with a glass of almond milk or your favorite dairy-free beverage.
Top Tips
- Chill the Dough: After preparing the cookie dough, it's crucial to chill it in the refrigerator for about an hour. This helps the cookies hold their shape and prevents excessive spreading during baking.
- Equipment: You don't necessarily have to have a hand or stand mixer for these cookies, but I must say, the dough turns out flawlessly when I use one. Of course, mixing the dough by hand is totally doable, but your hands can get pretty sticky. Personally, I opt for a hand mixer not only because it's easy to use and ensures a perfectly mixed dough but also because it saves my hands from getting all doughy and messy.
- Uniform Cookie Size: To ensure even baking, make sure your cookie dough balls are the same size. You can use a cookie scoop or a scale, but consistency is key.
- Don't Overbake: Crinkle cookies should be soft and slightly fudgy in the center. Bake them until the edges are set, usually about 10-12 minutes. They will continue to cook slightly as they cool on the baking sheet.
- Storage: Store your crinkle cookies in an airtight container to keep them fresh. You can also freeze them for longer storage.
- Baking Sheets: To prevent the cookies from sticking and make cleanup easier, line your baking sheets with parchment paper or silicone baking mats.
- Enjoy Fresh: Crinkle cookies are best enjoyed fresh out of the oven or within a day or two for that perfect texture and flavor. I love rewarming the cookies in the microwave for 8-10 seconds to achieve a gooey, chocolatey center.
Why isn't the cookie spreading and cracking?
If your crinkle cookies didn't crack as expected, there are a few possible reasons and solutions to consider:
- Dough Too Cold: If the cookie dough was very cold or overly chilled, it might not have spread and cracked properly during baking. An hour seems to be the perfect amount of time for chilling.
- Room Temperature Oil/Vegan Butter: Ensure the vegan butter or oil you used in the recipe is at room temperature. Cold fats can hinder spreading.
- Dough Ball Size: The size of the cookie dough balls can affect spreading. If they are too large, the cookies might not spread as much. Stick to 20 grams or about one tablespoon to one and a half tablespoons of dough for the perfect size.
- Oven Temperature: Check your oven temperature with an oven thermometer to ensure accuracy. If it's running too cool, cookies may not spread properly. Preheat your oven adequately. I like to wait a few minutes after it beeps to ensure it is properly heated.
- Baking Sheet: Consider using a high-quality, light-colored baking sheet to help cookies spread more evenly.
- Flatten the Cookies: You can also slightly flatten the dough balls with your fingers before baking to encourage spreading.
- Flour Measurement: Ensure that you are measuring your flour accurately. Too much flour can result in cookies that don't spread properly. The best way to measure flour for cookies is to spoon it into a dry measuring cup, then level it off with a flat edge for an accurate and consistent measurement.
- Dough Texture: Be careful not to overmix the dough. Overmixing can result in cookies that don't crack properly. I throw in the vegan chocolate chips with the wet ingredients instead of folding them in later to avoid overmixing. Mix the dough just until the ingredients are combined.
Variations
- Mint Chocolate Crinkle Cookies: Add a teaspoon of peppermint extract instead of vanilla to the dough for a minty twist.
- Peanut Butter Chocolate Crinkle Cookies: Incorporate vegan peanut butter chips for a delicious combination of chocolate and peanut butter flavors.
- Espresso Chocolate Crinkle Cookies: Mix 1-2 tablespoons of finely ground espresso into the dough for a subtle coffee flavor that complements the chocolate.
- Orange Chocolate Crinkle Cookies: Add 1-2 tablespoons of orange zest for a citrusy kick that pairs wonderfully with chocolate.
- Almond Chocolate Crinkle Cookies: Include ½ cup of finely chopped almonds for a delightful crunch and nutty flavor.
- Gluten-Free Chocolate Crinkle Cookies: Use a gluten-free flour blend to make the cookies gluten-free, perfect for those with dietary restrictions.
- Salted Caramel Chocolate Crinkle Cookies: For a sweet and salty twist, drizzle each cookie with vegan caramel sauce and sprinkle it with sea salt.
Feel free to get creative and mix and match these variations to create your unique vegan chocolate crinkle cookie recipes. These additions can add exciting new dimensions to your cookies and make them even more delicious.
If you like to reach into the cookie jar every once in a while or more, try these other favorites:
Soft Vegan Gingerbread Cookies
If you're looking for the ultimate vegan treat this holiday season, look no further than these heavenly soft vegan gingerbread cookies dipped in a decadent maple glaze.
Vegan DoubleTree Chocolate Chip Cookie Recipe
Satisfy your sweet tooth with these vegan DoubleTree chocolate chip cookies. Learn how to make these classic treats without dairy, and enjoy their rich, gooey goodness!
Vegan Coffee Cake Cookies
Enjoy these Vegan Coffee Cake Cookies inspired by Gilmore Girls! Whether you're a die-hard fan of the show or just a lover of delicious cookies, these Gilmore Girls coffee cake cookies will surely be a hit. Just be warned - they may inspire you to talk a mile a minute and consume copious amounts of coffee.
What did you think?
Got a minute? Dive into the comments and rate this recipe to let me know how it turned out for you. Was it a hit? Any twists you added? I want to know if my directions were any good. Follow me on Pinterest, Instagram, Facebook, and YouTube for inspiration.
PrintRecipe
Vegan Chocolate Crinkle Cookies
Vegan Double Chocolate Crinkle Cookies are a decadent treat for chocolate lovers that boasts a rich and intensely chocolatey flavor that's beautifully balanced with a subtle sweetness. As you take your first bite, you'll experience a delightful contrast in textures – a crispy, crackled exterior that yields a soft and fudgy center, reminiscent of a brownie.
- Total Time: 22 minutes
- Yield: 30 cookies 1x
Ingredients
- 1 ½ cups all-purpose flour
- ½ cup unsweetened cocoa powder
- 1 ½ teaspoon baking powder
- ¼ tsp salt
- ½ cup granulated sugar
- ½ cup brown sugar, packed
- ⅓ cup vegetable oil or melted vegan butter (needs to be room temperature)
- ½ cup unsweetened applesauce
- 1 tsp vanilla extract
- ⅓ cup vegan chocolate chips
- ¼ - ½ cup granulated sugar, for rolling
- ¼ - ½ cup powdered sugar, for rolling
Instructions
Preparing the Dough
- Mix Dry Ingredients: In a medium-sized bowl, whisk together the all-purpose flour, cocoa powder, baking powder, and salt. Set this dry mixture aside.
- Combine Wet Ingredients: In a separate larger bowl, combine the granulated sugar, brown sugar, vegetable oil (or melted coconut oil), applesauce, vanilla extract, and chocolate chips. Mix until well combined.
- Add Dry Ingredients: Gradually add the dry ingredient mixture to the wet ingredients and stir until a smooth cookie dough forms. Use your hands if needed.
- Chill the Dough: Cover the bowl with plastic wrap and chill the dough in the refrigerator for about one to two hours. Chilling the dough will make it easier to handle.
Baking the Cookies
- Preheat the Oven: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Shape the Cookies: Take small portions of dough (about 1 ½ tablespoons or 20 grams) and roll them into balls. Roll each ball in granulated sugar and then powdered sugar until it's coated evenly, giving it that classic crinkle cookie look. Place the coated balls on the prepared baking sheet, leaving some space between each.
- Bake: Bake for 10-12 minutes. Cookies should crack and spread. If not spreading by minute 9, remove, and tap the tray on the counter to initiate the spread. Avoid overbaking and aim for 12 minutes max. They may seem a bit undercooked but will firm up as they cool.
- Cool: Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Notes
I add the vegan chocolate chips along with the "wet" ingredients in order not to overmix the batter which can result in a stiff dough.
You don't have to have a hand or stand mixer for these cookies, but I must say, the dough turns out flawlessly when I use them. Of course, mixing the dough by hand is totally doable, but it can get pretty sticky on your hands. Personally, I opt for a hand mixer not only because it's easy to use and ensures a perfectly mixed dough but also because it saves my hands from getting all doughy and messy.
I love warming the cookies in the microwave for 8-10 seconds to achieve a gooey, chocolatey center.
Nutritional information provided is only an estimate. Visit an app like Cronometer to get exact measurements with the brands and ingredients you use.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Category: desserts
- Method: oven
- Cuisine: American
- Diet: Vegan
Nutrition
- Serving Size: 1 cookie
- Calories: 110
- Sugar: 13.5 g
- Sodium: 42.2 mg
- Fat: 3.5 g
- Carbohydrates: 19.8 g
- Protein: 1.1 g
- Cholesterol: 0 mg
achjd says
Decadent, chocolatey, and moist. This is a hit!
Regi Pearce says
Thank you Adri! It means a lot coming from a friend. I'm really glad you enjoyed the double chocolate vegan crinkle cookies. They are incredibly delicious so I hope you don't mind more this Christmas Eve!
Cookie Monster says
Just tried these cookies - absolutely divine! Finding rich, chocolatey vegan treats can be tough, but these cookies nailed it. Perfectly moist, with a deep chocolate flavor, and so easy to make. A new favorite in my recipe book!
Regi Pearce says
I'm thrilled to hear you found these cookies absolutely divine, cookie monster. Glad to hear it's becoming a new favorite in your recipe book!