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.
As you take your first bite, you'll experience a delightful contrast in textures—a crispy, crackled exterior yielding 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, fourths—you get it.
If you’re in the mood for more baking, don’t miss out on my Vegan Linzer Cookies and Soft Vegan Gingerbread Cookies - they’re another family favorite.
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Why You'll Love This Recipe
- They have a perfectly chewy center with a slightly crisp edge.
- The signature crinkled tops give them a bakery-worthy look.
- Simple, plant-based ingredients that are easy to find and quick to whip up.
- Perfect for sharing, these cookies are a hit with everyone, vegan or not!
- Ideal for those with dietary restrictions without compromising flavor or texture.
Ingredients
Here's what you'll need at a glance. See the recipe card for quantities.
- Cocoa Powder: Use unsweetened cocoa powder for a rich, deep chocolate flavor. You can use either natural or Dutch-processed cocoa, but Dutch-processed will give a darker color and a smoother flavor.
- Vegan Chocolate Chips: Choose high-quality vegan chocolate chips for the best taste and texture. Brands like Enjoy Life make great dairy-free options.
- Sugar: Ensure your sugar is certified vegan, as some brands use bone char in the refining process. Organic sugar is typically a safe choice.
Variations
- Add a teaspoon of peppermint extract instead of vanilla to the dough for a minty twist.
- Incorporate vegan peanut butter chips for a delicious combination of chocolate and peanut butter flavors.
- Mix 1-2 tablespoons of finely ground espresso into the dough for a subtle coffee flavor that complements the chocolate.
- Add 1-2 tablespoons of orange zest for a citrusy kick that pairs wonderfully with chocolate.
How To Make Vegan Chocolate Crinkle Cookies
For those who like to see the process in pictures, here is the section for you. See the post for details.
Step 1: Mix dry ingredients.
Step 2: Combine wet ingredients, including the chocolate chips.
Step 3: Combine dry and wet ingredients until a dough forms.
Step 4: Chill the dough for about 1-2 Hours.
Step 5: Preheat your oven to 350°F (175°C). Shape the cookies. Measure about 20 grams or a tablespoon and roll them into balls.
Step 6: Roll each ball in granulated sugar first.
Step 7: Next, roll them generously in powdered sugar, ensuring they're coated thoroughly to achieve the classic black-and-white crinkle cookie pattern.
Step 8: 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
- 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.
- 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.
- To ensure even baking, make sure your cookie dough balls are the same size. You can use a cookie scoop or a kitchen scale, but consistency is key.
- 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.
- Store your crinkle cookies in an airtight container to keep them fresh. You can also freeze them for longer storage.
- To prevent the cookies from sticking and make cleanup easier, line your baking sheets with parchment paper or silicone baking mats.
- Crinkle cookies are best enjoyed fresh out of the oven or within a day or two for that perfect texture and flavor. Rewarm 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.
Recipe FAQS
Simply substitute the regular flour with a 1:1 gluten-free flour blend, and your cookies should turn out just as delicious.
You can freeze the cookie dough balls for up to 3 months. Just thaw them in the fridge before baking.
More Delicious Vegan Cookies
Have a minute? I'd love for you to dive into the comments and rate these vegan chocolate crinkle cookies. Your feedback is invaluable—did you love it? Did you make any fun twists? Let me know how my directions worked for you so I can keep improving my recipes. Follow me on Pinterest, Instagram, Facebook, and YouTube for inspiration.
Vegan Chocolate Crinkle Cookies
Ingredients
- 1 ½ cups all-purpose flour
- ½ cup unsweetened cocoa powder
- 1 ½ teaspoon baking powder
- ¼ teaspoons 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 teaspoon vanilla extract
- ⅓ cup vegan chocolate chips mini or regular
- ¼ - ½ cup granulated sugar for rolling
- ¼ - ½ cup powdered sugar for rolling
Instructions
- 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.
- 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.
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!