12 Delicious Vegan Chocolate Crinkle Cookies Recipes

Get ready to indulge in the ultimate vegan treat with our roundup of 12 Delicious Vegan Chocolate Crinkle Cookies Recipes! Whether you’re a seasoned vegan baker or just looking to try something new, these fudgy, crackly cookies are sure to satisfy your sweet tooth. Perfect for holidays, gifts, or a cozy night in, each recipe promises a delightful bite. Keep scrolling to find your new favorite!

Classic Vegan Chocolate Crinkle Cookies

Under the soft glow of the kitchen light, there’s something deeply comforting about the process of making these cookies, a ritual that feels both timeless and tender.

Ingredients

• For the dough:
  • 1/2 cup unsweetened cocoa powder
  • 1 cup granulated sugar
  • 1/4 cup vegetable oil
  • 2 flax eggs (2 tbsp ground flaxseed + 6 tbsp water)
  • 1 tsp vanilla extract
  • 1 cup all-purpose flour
  • 1 tsp baking powder
  • 1/4 tsp salt
• For coating:
  • 1/2 cup powdered sugar

Instructions

1. In a small bowl, prepare the flax eggs by whisking together ground flaxseed and water. Set aside for 5 minutes to thicken.
2. In a large mixing bowl, combine cocoa powder, granulated sugar, and vegetable oil. Mix until smooth.
3. Add the thickened flax eggs and vanilla extract to the cocoa mixture. Stir well to combine.
4. In a separate bowl, whisk together flour, baking powder, and salt. Gradually add to the wet ingredients, mixing until a dough forms. Tip: The dough should be sticky but manageable. If too sticky, chill for 30 minutes.
5. Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
6. Place powdered sugar in a shallow bowl. Roll dough into 1-inch balls, then coat each ball generously in powdered sugar.
7. Arrange balls on the prepared baking sheet, spacing them 2 inches apart. Tip: For extra crackly tops, roll the balls in powdered sugar a second time right before baking.
8. Bake for 10-12 minutes, until the edges are set but the centers are still soft. Tip: Cookies will continue to set as they cool, so avoid overbaking.
9. Allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Out of the oven, these cookies boast a delicate balance of fudgy centers and crisp, sugary shells. Enjoy them with a cold glass of almond milk, or crumble over dairy-free ice cream for an indulgent twist.

Gluten-Free Vegan Chocolate Crinkle Cookies

How quietly the morning unfolds, with the promise of something sweet lingering in the air. These gluten-free vegan chocolate crinkle cookies are a tender embrace, a reminder that indulgence can be gentle and kind.

Ingredients

• For the dough:
  • 1 1/2 cups almond flour
  • 1/2 cup cocoa powder
  • 1/2 cup coconut sugar
  • 1/4 tsp salt
  • 1/2 tsp baking soda
  • 1/4 cup coconut oil, melted
  • 1/4 cup maple syrup
  • 1 tsp vanilla extract
• For rolling:
  • 1/4 cup powdered sugar

Instructions

1. Preheat your oven to 350°F and line a baking sheet with parchment paper.
2. In a large bowl, whisk together the almond flour, cocoa powder, coconut sugar, salt, and baking soda until no lumps remain.
3. Add the melted coconut oil, maple syrup, and vanilla extract to the dry ingredients, stirring until a thick dough forms. Tip: If the dough feels too sticky, chill it in the fridge for 10 minutes to make it easier to handle.
4. Scoop out tablespoon-sized portions of dough and roll them into balls between your palms.
5. Roll each ball in powdered sugar until fully coated, then place them on the prepared baking sheet, spacing them about 2 inches apart. Tip: For extra crackly tops, roll the balls in powdered sugar a second time right before baking.
6. Bake for 10-12 minutes, until the cookies have puffed up and the tops are crackled. Tip: They will be soft to the touch but will firm up as they cool, so resist the urge to overbake.
7. Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Biting into one of these cookies reveals a fudgy center, with the powdered sugar melting into the cracks for a delightful contrast. Serve them alongside a glass of cold almond milk, or crumble over dairy-free ice cream for an extra special treat.

Vegan Chocolate Crinkle Cookies with Almond Flour

Sometimes, the simplest moments call for a treat that feels both indulgent and wholesome, like these vegan chocolate crinkle cookies made with almond flour. They’re a tender, melt-in-your-mouth delight that whispers of cozy afternoons and the joy of baking something just for you.

Ingredients

• For the dough:
  • 1 1/2 cups almond flour
  • 1/2 cup cocoa powder
  • 1/2 cup granulated sugar
  • 1/4 tsp salt
  • 1/2 tsp baking powder
  • 1/4 cup coconut oil, melted
  • 1/4 cup almond milk
  • 1 tsp vanilla extract
• For rolling:
  • 1/4 cup powdered sugar

Instructions

1. Preheat your oven to 350°F and line a baking sheet with parchment paper.
2. In a large bowl, whisk together the almond flour, cocoa powder, granulated sugar, salt, and baking powder until well combined.
3. Add the melted coconut oil, almond milk, and vanilla extract to the dry ingredients. Stir until a thick, uniform dough forms. Tip: If the dough feels too sticky, let it rest for 10 minutes to firm up.
4. Using a tablespoon, scoop the dough and roll it into balls between your palms. Each ball should be about 1 inch in diameter.
5. Roll each ball in powdered sugar until fully coated, then place them on the prepared baking sheet, spacing them about 2 inches apart. Tip: For extra crinkle, gently flatten each ball slightly with the back of a spoon before baking.
6. Bake for 10-12 minutes, or until the cookies have puffed up and the tops have cracked. Tip: They will be soft to the touch but will firm up as they cool, so avoid overbaking.
7. Let the cookies cool on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely.

Perfectly crinkled and dusted with snow-like sugar, these cookies offer a rich chocolate flavor with a subtly nutty undertone from the almond flour. Serve them alongside a cup of herbal tea for a quiet moment of indulgence, or pack them as a sweet surprise in a loved one’s lunchbox.

Spicy Vegan Chocolate Crinkle Cookies

Mornings like these, when the light filters softly through the kitchen window, I find myself drawn to the warmth of baking. There’s something deeply comforting about creating something sweet and spicy, like these vegan chocolate crinkle cookies, that seem to hug you back with every bite.

Ingredients

• For the dough:
  • 1 1/2 cups all-purpose flour
  • 1/2 cup unsweetened cocoa powder
  • 1 tsp baking powder
  • 1/4 tsp salt
  • 1 cup granulated sugar
  • 1/4 cup vegetable oil
  • 1/4 cup unsweetened applesauce
  • 1 tsp vanilla extract
• For rolling:
  • 1/4 cup powdered sugar
  • 1 tsp cayenne pepper

Instructions

1. Preheat your oven to 350°F and line two baking sheets with parchment paper.
2. In a medium bowl, whisk together the flour, cocoa powder, baking powder, and salt until well combined.
3. In a large bowl, mix the granulated sugar, vegetable oil, applesauce, and vanilla extract until smooth.
4. Gradually add the dry ingredients to the wet ingredients, stirring until a thick dough forms. Tip: If the dough feels too sticky, let it rest for 10 minutes to firm up.
5. In a small bowl, mix the powdered sugar and cayenne pepper for rolling.
6. Scoop tablespoon-sized portions of dough, roll into balls, then roll each ball in the powdered sugar mixture until fully coated.
7. Place the balls on the prepared baking sheets, spacing them about 2 inches apart. Tip: For extra spice, lightly press a pinch of cayenne pepper onto the top of each cookie before baking.
8. Bake for 10-12 minutes, or until the cookies have cracked and are firm to the touch. Tip: They will continue to firm up as they cool, so don’t overbake.
9. Allow the cookies to cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely.

Afternoon light casts shadows that dance across these cookies, highlighting their crackled tops and the subtle heat that lingers after each bite. Serve them alongside a cold glass of almond milk for a contrast that soothes the spice.

Vegan Chocolate Crinkle Cookies with Peanut Butter

On a quiet afternoon, when the light filters through the kitchen window just so, there’s nothing quite like the comfort of baking something sweet and simple. These vegan chocolate crinkle cookies, with their rich peanut butter heart, are a testament to the joy of creating with intention and care.

Ingredients

• For the dough:
  • 1 cup all-purpose flour
  • 1/2 cup cocoa powder
  • 1 tsp baking powder
  • 1/4 tsp salt
  • 1/2 cup granulated sugar
  • 1/4 cup vegetable oil
  • 1/4 cup almond milk
  • 1 tsp vanilla extract
• For the filling:
  • 1/4 cup creamy peanut butter
  • 2 tbsp powdered sugar
• For coating:
  • 1/4 cup powdered sugar

Instructions

1. Preheat your oven to 350°F and line a baking sheet with parchment paper.
2. In a large bowl, whisk together the flour, cocoa powder, baking powder, and salt until well combined.
3. In another bowl, mix the granulated sugar, vegetable oil, almond milk, and vanilla extract until smooth.
4. Gradually add the dry ingredients to the wet ingredients, stirring until a dough forms. Tip: If the dough is too sticky, chill it for 30 minutes for easier handling.
5. In a small bowl, combine the peanut butter and 2 tbsp powdered sugar to create the filling.
6. Take a tablespoon of dough, flatten it in your hand, place a teaspoon of peanut butter filling in the center, and wrap the dough around it, rolling into a ball.
7. Roll each ball in the remaining powdered sugar until fully coated. Tip: For a thicker sugar coating, roll the balls twice.
8. Place the cookies on the prepared baking sheet, spacing them about 2 inches apart.
9. Bake for 10-12 minutes, until the cookies have cracked and are firm to the touch. Tip: Let them cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Yielding to the first bite, these cookies reveal a soft, fudgy center contrasted by the slight crunch of their sugar-dusted exterior. Serve them alongside a cold glass of almond milk for a moment of pure, unadulterated bliss.

Vegan Chocolate Crinkle Cookies with Coconut Sugar

Today, as the early morning light filters through the kitchen window, there’s a quiet joy in baking something sweet and simple. These Vegan Chocolate Crinkle Cookies, sweetened with coconut sugar, offer a tender bite and a heartwarming chocolate embrace, perfect for those moments when you crave a little indulgence without the guilt.

Ingredients

• For the dough:
  • 1 cup all-purpose flour
  • 1/2 cup cocoa powder
  • 1 tsp baking powder
  • 1/4 tsp salt
  • 3/4 cup coconut sugar
  • 1/4 cup coconut oil, melted
  • 1/4 cup almond milk
  • 1 tsp vanilla extract
• For coating:
  • 1/4 cup powdered sugar

Instructions

1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a large bowl, whisk together the flour, cocoa powder, baking powder, and salt until well combined.
3. In another bowl, mix the coconut sugar, melted coconut oil, almond milk, and vanilla extract until smooth.
4. Gradually add the dry ingredients to the wet ingredients, stirring until a dough forms. Tip: If the dough is too sticky, chill it in the refrigerator for 10 minutes to make it easier to handle.
5. Roll the dough into 1-inch balls, then roll each ball in powdered sugar until fully coated.
6. Place the coated balls on the prepared baking sheet, spacing them about 2 inches apart. Tip: For extra crinkles, gently flatten each ball slightly with the back of a spoon before baking.
7. Bake for 10-12 minutes, or until the cookies have spread and the tops are crackled. Tip: The cookies will be soft when they come out of the oven but will firm up as they cool, so resist the urge to overbake.
8. Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

You’ll find these cookies delightfully fudgy with a rich chocolate flavor that’s perfectly balanced by the subtle sweetness of coconut sugar. Serve them alongside a glass of cold almond milk for a comforting treat, or pack them in a lunchbox for a sweet surprise.

Vegan Chocolate Crinkle Cookies with Orange Zest

Zenfully, the kitchen becomes a sanctuary where the aroma of vegan chocolate crinkle cookies with orange zest fills the air, offering a moment of peace and indulgence. These cookies, with their crackled tops and moist centers, are a testament to the joy of baking with intention and care.

Ingredients

• For the dough:
  • 1 cup all-purpose flour
  • 1/2 cup cocoa powder
  • 1 tsp baking powder
  • 1/4 tsp salt
  • 3/4 cup granulated sugar
  • 1/4 cup vegetable oil
  • 1/4 cup orange juice
  • 1 tbsp orange zest
  • 1 tsp vanilla extract
• For coating:
  • 1/2 cup powdered sugar

Instructions

1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a medium bowl, whisk together the flour, cocoa powder, baking powder, and salt until well combined.
3. In a separate large bowl, mix the granulated sugar, vegetable oil, orange juice, orange zest, and vanilla extract until smooth.
4. Gradually add the dry ingredients to the wet ingredients, stirring until a thick dough forms. Tip: If the dough feels too sticky, chill it in the refrigerator for 30 minutes to make it easier to handle.
5. Roll the dough into 1-inch balls, then roll each ball in powdered sugar until fully coated. Tip: For extra crackle, roll the balls in powdered sugar twice.
6. Place the coated dough balls on the prepared baking sheet, spacing them about 2 inches apart.
7. Bake for 10-12 minutes, or until the cookies have spread and the tops are crackled. Tip: The cookies will be soft when they come out of the oven but will firm up as they cool.
8. Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Every bite of these cookies reveals a fudgy interior contrasted by a delicate, sugary crust, with the orange zest adding a bright, citrusy note. Serve them alongside a cup of herbal tea for a comforting afternoon treat, or pack them in a mason jar tied with a ribbon for a heartfelt homemade gift.

Vegan Chocolate Crinkle Cookies with Mint Extract

Just as the quiet of the morning wraps around the kitchen, there’s something deeply comforting about the process of baking these Vegan Chocolate Crinkle Cookies with Mint Extract. The gentle hum of the mixer and the rich aroma of chocolate melting into the dough create a moment of peace, a small ritual of joy and anticipation.

Ingredients

• For the dough:
  • 1 cup all-purpose flour
  • 1/2 cup cocoa powder
  • 1 tsp baking powder
  • 1/4 tsp salt
  • 3/4 cup granulated sugar
  • 1/4 cup vegetable oil
  • 1/4 cup applesauce
  • 1 tsp mint extract
• For coating:
  • 1/2 cup powdered sugar

Instructions

1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a medium bowl, whisk together the flour, cocoa powder, baking powder, and salt until well combined.
3. In a separate large bowl, mix the granulated sugar, vegetable oil, applesauce, and mint extract until smooth.
4. Gradually add the dry ingredients to the wet ingredients, stirring until a thick dough forms. Tip: If the dough feels too sticky, let it rest for 10 minutes to firm up.
5. Place the powdered sugar in a small bowl. Roll the dough into 1-inch balls, then coat each ball generously in powdered sugar.
6. Arrange the coated dough balls on the prepared baking sheet, spacing them about 2 inches apart. Tip: For extra crinkle, gently flatten each ball slightly with the back of a spoon.
7. Bake for 10-12 minutes, or until the cookies have spread and the tops are crackled. Tip: They will be soft to the touch but will firm up as they cool.
8. Allow the cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Yielding cookies that are irresistibly fudgy with a crisp sugar shell, these mint-infused delights carry a refreshing coolness that contrasts beautifully with their deep chocolate flavor. Serve them stacked high on a vintage plate for a touch of nostalgia, or alongside a glass of almond milk for a simple, satisfying treat.

Vegan Chocolate Crinkle Cookies with Walnuts

Evenings like these call for something sweet, something that feels like a hug in the form of a cookie. These vegan chocolate crinkle cookies, studded with walnuts, are just that—a tender, fudgy center with a crackly top, offering a delightful contrast in every bite.

Ingredients

• For the dough:
  • 1 cup all-purpose flour
  • 1/2 cup cocoa powder
  • 1 tsp baking powder
  • 1/4 tsp salt
  • 1/2 cup granulated sugar
  • 1/4 cup coconut oil, melted
  • 1/4 cup almond milk
  • 1 tsp vanilla extract
  • 1/2 cup walnuts, chopped
• For rolling:
  • 1/4 cup powdered sugar

Instructions

1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a large bowl, whisk together the flour, cocoa powder, baking powder, and salt until well combined.
3. In another bowl, mix the granulated sugar, melted coconut oil, almond milk, and vanilla extract until smooth.
4. Gradually add the dry ingredients to the wet ingredients, stirring until a dough forms. Fold in the chopped walnuts.
5. Let the dough rest for 10 minutes to firm up slightly, making it easier to handle.
6. Place the powdered sugar in a small bowl. Roll tablespoon-sized portions of dough into balls, then roll each ball in powdered sugar until fully coated.
7. Arrange the coated dough balls on the prepared baking sheet, spacing them about 2 inches apart.
8. Bake for 10-12 minutes, or until the cookies have spread and the tops are crackled but the centers are still soft.
9. Allow the cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Crunchy walnuts add a lovely texture to these deeply chocolatey cookies, making them a perfect treat with your afternoon coffee or as a sweet end to any meal. Serve them slightly warm for a gooey center that contrasts beautifully with the crisp, sugary exterior.

Vegan Chocolate Crinkle Cookies with Raspberry Jam

Comfort comes in many forms, and today, it arrives as the tender embrace of vegan chocolate crinkle cookies, each cradling a heart of vibrant raspberry jam. These cookies are a testament to the joy of baking, where simplicity meets indulgence in a dance of flavors and textures.

Ingredients

• For the cookies:
  • 1 cup all-purpose flour
  • 1/2 cup cocoa powder
  • 1 tsp baking powder
  • 1/4 tsp salt
  • 1/2 cup coconut oil, melted
  • 3/4 cup granulated sugar
  • 1/4 cup almond milk
  • 1 tsp vanilla extract
  • 1/2 cup powdered sugar, for rolling
• For the filling:
  • 1/4 cup raspberry jam

Instructions

1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a medium bowl, whisk together the flour, cocoa powder, baking powder, and salt until well combined.
3. In a separate large bowl, mix the melted coconut oil and granulated sugar until smooth. Stir in the almond milk and vanilla extract.
4. Gradually add the dry ingredients to the wet ingredients, mixing until a dough forms. Tip: The dough should be soft but not sticky; if it is, add a little more flour.
5. Take a tablespoon of dough, flatten it in your hand, and place 1/2 tsp of raspberry jam in the center. Fold the dough over the jam and roll into a ball.
6. Roll each ball in powdered sugar until fully coated, then place on the prepared baking sheet, spacing them about 2 inches apart.
7. Bake for 10-12 minutes, or until the cookies have cracked and are set around the edges but still soft in the center. Tip: They will firm up as they cool, so don’t overbake.
8. Allow the cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely. Tip: For an extra glossy finish, dust with more powdered sugar once cooled.

Rich in chocolatey depth with bursts of tart raspberry, these cookies offer a delightful contrast in every bite. Serve them alongside a cup of herbal tea for a moment of quiet indulgence, or share them as a sweet gesture of kindness.

Vegan Chocolate Crinkle Cookies with Espresso Powder

Curling up with a warm cookie and a cup of coffee is one of life’s simple pleasures, especially when the cookie is as rich and indulgent as these Vegan Chocolate Crinkle Cookies with Espresso Powder. The deep chocolate flavor, enhanced by a hint of espresso, makes each bite a moment to savor, while the crinkled sugar coating adds a delightful texture contrast.

Ingredients

• For the dough:
  • 1 1/2 cups all-purpose flour
  • 1/2 cup unsweetened cocoa powder
  • 1 tsp baking powder
  • 1/4 tsp salt
  • 1 tbsp espresso powder
  • 1 cup granulated sugar
  • 1/4 cup vegetable oil
  • 1/4 cup unsweetened applesauce
  • 1 tsp vanilla extract
• For coating:
  • 1/4 cup powdered sugar

Instructions

1. Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
2. In a medium bowl, whisk together the flour, cocoa powder, baking powder, salt, and espresso powder until well combined.
3. In a large bowl, mix the granulated sugar, vegetable oil, applesauce, and vanilla extract until smooth.
4. Gradually add the dry ingredients to the wet ingredients, stirring until a thick dough forms. Tip: If the dough feels too sticky, let it rest for 10 minutes to firm up.
5. Place the powdered sugar in a small bowl. Roll tablespoon-sized portions of dough into balls, then roll each ball in the powdered sugar until fully coated.
6. Arrange the coated dough balls on the prepared baking sheets, spacing them about 2 inches apart. Tip: For extra crinkles, gently flatten each ball slightly with the palm of your hand before baking.
7. Bake for 10-12 minutes, or until the cookies have spread and the tops are crackled. Tip: The cookies will be soft when they come out of the oven but will firm up as they cool, so resist the urge to overbake.
8. Let the cookies cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.

These cookies boast a fudgy center with a slightly crisp exterior, the espresso powder deepening the chocolate flavor without overpowering it. Try serving them alongside a glass of cold almond milk for a comforting treat that’s sure to delight.

Vegan Chocolate Crinkle Cookies with Sea Salt

Now, as the early morning light filters through the kitchen window, there’s something deeply comforting about the thought of baking. These Vegan Chocolate Crinkle Cookies with Sea Salt are not just treats; they’re little moments of joy, perfect for savoring slowly with a cup of tea.

Ingredients

• For the dough:
  • 1 1/2 cups all-purpose flour
  • 1/2 cup unsweetened cocoa powder
  • 1 tsp baking powder
  • 1/4 tsp salt
  • 1 cup granulated sugar
  • 1/4 cup vegetable oil
  • 1/4 cup almond milk
  • 1 tsp vanilla extract
• For coating:
  • 1/2 cup powdered sugar
  • 1 tsp sea salt

Instructions

1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a large bowl, whisk together the flour, cocoa powder, baking powder, and salt until well combined.
3. In another bowl, mix the granulated sugar, vegetable oil, almond milk, and vanilla extract until smooth.
4. Gradually add the dry ingredients to the wet ingredients, stirring until a thick dough forms. Tip: If the dough feels too sticky, let it rest for 10 minutes to firm up.
5. Roll the dough into 1-inch balls, then roll each ball in powdered sugar until fully coated.
6. Place the coated balls on the prepared baking sheet, spacing them about 2 inches apart. Sprinkle a pinch of sea salt on top of each cookie.
7. Bake for 10-12 minutes, or until the cookies have cracked and are firm to the touch. Tip: For softer cookies, remove them from the oven when they’re just set.
8. Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. Tip: They’ll firm up as they cool, so resist the urge to move them too soon.

Vegan Chocolate Crinkle Cookies with Sea Salt emerge from the oven with a delicate balance of sweet and salty, their crinkled tops dusted with sugar like a light snowfall. Serve them alongside a glass of cold almond milk for a simple, yet deeply satisfying treat.

Conclusion

These 12 Delicious Vegan Chocolate Crinkle Cookies Recipes offer a treasure trove of sweet, guilt-free indulgence perfect for any occasion. Whether you’re a seasoned baker or new to vegan treats, there’s something here to delight your taste buds. We’d love to hear which recipe stole your heart—drop a comment below! Don’t forget to share the love by pinning your favorites on Pinterest. Happy baking!