Vegan Chocolate Crinkle Cookies Recipe

I just whipped up this sweet cookie recipe with cocoa powder, almond milk, and even a flax egg and honestly i was so surprised at how these little treats turned out to be the perfect cozy snack even if i messed up a few times along the way.

I’ve crafted this Vegan Chocolate Crinkle Cookies recipe using meticulously chosen ingredients. i love the mix of all purpose flour, unsweetened cocoa powder, a flax egg and almond milk combined with a bit of vanilla extract and granulated sugar.

The nutritional antioxidants in cocoa really stand out.

Ingredients

• All-purpose flour offers the carbohydrate base, helping structure your cookies but isn’t packed with nutrients.
• Unsweetened cocoa powder brings rich, deep chocolate flavor and adds antioxidants plus fiber.
• Baking powder gives your cookies lift, working quietly without flavoring or extra calories.
• Flaxseed meal offers omega-3 fats and fiber, serving as a healthy egg alternative.
• Unsweetened almond milk adds creaminess with fewer calories while keeping the recipe vegan.
• Granulated sugar provides sweetness and energy though it mainly contributes carbs.

Ingredient Quantities

• 1 cup all-purpose flour
• 1/2 cup unsweetened cocoa powder
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• 3/4 cup granulated sugar
• 1 tablespoon flaxseed meal mixed with 3 tablespoons water (flax egg)
• 1/4 cup vegetable oil
• 1 teaspoon vanilla extract
• 1/4 cup unsweetened almond milk
• 1/2 cup powdered sugar (for dusting)

How to Make this

1. Preheat your oven to 350°F and line a baking sheet with parchment paper.

2. In a big bowl, whisk together the flour, cocoa powder, baking powder and salt until they are well combined.

3. In a separate bowl, mix the granulated sugar with the flax egg, vegetable oil, vanilla extract and almond milk making sure its smooth.

4. Pour the wet ingredients into the dry mix and stir just until everything is incorporated do not overmix.

5. Cover the bowl with plastic wrap and chill the dough in the refrigerator for about an hour so it’s easier to work with.

6. After chilling, use your hands to scoop out small portions of the dough and roll them into balls about the size of a walnut.

7. Roll each dough ball in the powdered sugar making sure they are evenly coated.

8. Place the sugared dough balls on the prepared baking sheet, spacing them out so they have room to spread out a bit.

9. Bake for 12 to 15 minutes until the cookies look set and a little cracked on top.

10. Let the cookies cool on the baking sheet for a few minutes, then transfer them to a rack and dust with a little extra powdered sugar if you want. Enjoy!

Equipment Needed

1. Oven – Make sure it’s preheated to 350°F.
2. Baking sheet – You’ll need this for baking the cookies, and don’t forget to line it with parchment paper.
3. Two mixing bowls – One big bowl for your dry ingredients and another for the wet ones.
4. Whisk – Use this to mix together your flour, cocoa powder, baking powder, and salt.
5. Spoon or spatula – For stirring the wet ingredients into the dry mix.
6. Measuring cups and spoons – Essential for getting the right amounts of each ingredient.
7. Plastic wrap – Cover your dough bowl with this while it chills in the fridge.
8. Refrigerator – To chill the dough so it’s easier to work with.
9. Cooling rack – Once the cookies are baked, use this to let them cool properly.
10. Your hands – They are needed to scoop and roll the dough into balls, even though it’s not a utensil, it’s a must for this recipe.

FAQ

• Q: Can i use another type of milk instead of almond milk?
  A: Yeah, you can try oat or soy milk if you dont have almond milk. They work pretty good in these cookies.
• Q: Do i have to dust powdered sugar on top?
  A: Its not required but it gives the cookies that iconic crinkle look and extra sweetness.
• Q: What if i dont have flaxseed meal for the flax egg?
  A: If you cant find flaxseed meal, you can try apple sauce or mashed banana. Keep in mind texture might change a bit.
• Q: How long do these cookies stay fresh?
  A: Store em in an airtight container for up to a week at room temperature. For longer storage, toss them in the fridge.
• Q: Can i double the recipe for a larger batch?
  A: Sure you can, just make sure to mix everything well and adjust your baking time as needed.

Vegan Chocolate Crinkle Cookies Recipe Substitutions and Variations

• For 1 cup all-purpose flour, you can use whole wheat flour or a gluten-free blend if you prefer a healthier twist
• If you don’t have flaxseed meal for the flax egg, try using chia seeds with the same amount of water for a similar binding effect
• Substitute 1/4 cup vegetable oil with melted coconut oil or even vegan butter for a richer flavor
• For unsweetened almond milk, you can swap it out with any plant-based milk like soy, oat, or rice milk which might give a slightly different flavor

Pro Tips

1. Make sure you let the dough chill for at least an hour in the fridge – this really helps the cookies keep their shape when you roll ’em and the flavors blend better, trust me it makes a big diff.
2. Be careful not to overmix the dough when you combine the wet and dry ingredients cuz overmixing can make the cookies kinda hard instead of soft and tender.
3. Roll the dough balls evenly in powdered sugar so every bite has that nice, sweet finish, and don’t worry if they’re not perfect – a little imperfection adds character.
4. While baking, keep an eye on the cookies near the end of the time since ovens can vary – if they look set with a few cracks on top, they’re done even if it’s a minute or two less than suggested.