Looking for a vegan twist on a classic? Try our Vegan Chocolate Crinkle Cookies! These Egg-Free delights offer a gooey inside and crinkled crispy top, making them the ultimate holiday season treat.
What are Chocolate Crinkle Cookies?
Chocolate crinkle cookies, often referred to as "crinkle cookies," or "chocolate crinkles," are classic cookies known for their rich chocolate flavor and unique appearance. The dough, made with cocoa, is rolled in powdered sugar before baking, creating a charming, crinkled surface, contrasting the dark cookie with a snowy sugar coating.
Why You Will Love These Cookies
- Irresistible Chocolate Flavor
- Strike a perfect balance between a crispy exterior and a soft, fudge-like interior.
- These cookies are vegan, dairy-free, and egg-free.
- Easy to make with a make-ahead option.
- Long Shelf Life
How to Make the Crinkle Cookies
Prepare the Flaxseed Mixture
In a small bowl, combine 2 tablespoons of ground flaxseed with 6 tablespoons of water. Mix well and set it aside for at least 5 to 10 minutes. This mixture will act as a vegan egg substitute, binding the cookie dough together.
Mix the Wet Ingredients
In another bowl, add the granulated sugar and the melted vegan butter. Beat until well combined. Now, add the ground flaxseed mixture, almond milk, and vanilla essence, and mix thoroughly. Mix until smooth and shiny.
Prepare the Dry Ingredients
In a medium-sized bowl, sift in the all-purpose flour, cocoa powder, baking powder, and a pinch of salt.
Combine Wet and Dry Ingredients
Add all the dry ingredients to the wet ingredients and mix until everything is well combined. The resulting dough should be soft and slightly sticky.
Chill the Dough
Cover the bowl with cling wrap and let the dough rest in the fridge for 3 to 4 hours, or overnight. Chilling the dough is crucial for achieving the perfect cookie texture.
Getting Ready to Bake the Goodness
Preheat your oven to 350 degrees Fahrenheit and line a baking sheet with parchment paper to prevent the cookies from sticking. Place some icing sugar in a small bowl. This will be used to coat the cookie dough balls, creating that classic crinkled appearance.
Make the Cookie Balls
Once the dough is chilled and firm, take it out of the fridge. Scoop out portions of the dough and roll them into 1 tablespoon-sized balls. Roll each dough ball in the icing sugar, ensuring that all sides are generously coated. The more powdered sugar you use, the better the crinkle pattern on the cookies will be.
Bake to Perfection
Place the sugar-coated cookie dough balls onto the prepared baking sheet and bake for 10 to 12 minutes. Cookies may appear slightly undercooked when you remove them from the oven. However, they will firm up as they cool. Overbaking can result in dry cookies, so avoid this by following the recommended baking time.
Cool and Indulge
Once your chocolate crinkles are out of the oven, allow them to cool on the baking sheet for at least 7 to 10 minutes. This will help them set and achieve the ideal texture – a crispy exterior with a fudge-like center. After that, transfer them to a wire rack to cool completely.
Serve the Chocolate Crinkles
Vegan chocolate crinkle cookies are a delectable treat on their own, but the options for serving them are endless.
- Try them with a scoop of vegan ice cream for a delightful contrast, or pair them with fresh berries to balance their rich chocolate flavor with fruity sweetness.
- For a classic touch, savor these cookies with a cup of hot chocolate, coffee, or tea.
- Get creative and serve a warm cup of flavored soy or almond milk and make your cookie experience even more enjoyable! 🍪
Making Cookie Dough Ahead of Time
In the holiday season, preparing the dough in advance is a convenient way to manage your workflow efficiently. Make the dough, wrap it tightly in plastic wrap, and store it in an airtight container. Cookie dough can be stored in the fridge for up to 3 days or in the freezer for several weeks.
When you're ready to bake the cookies, simply remove the dough from the fridge or freezer, let it come to a slightly softened state (if frozen), form the dough into balls, roll them in icing sugar, and bake as per the original recipe instructions.
To store your freshly baked vegan chocolate crinkle cookies:
- Allow them to cool completely on a wire rack.
- Place them in an airtight container, with layers separated by parchment paper.
- Add a moisture absorber, like a silica gel packet.
- Keep the container at room temperature, away from heat and direct sunlight.
- Consume within a week for optimal freshness.
- You can also freeze them for longer storage, up to 2-3 months, in an airtight container or resealable freezer bags.
To perfect your vegan chocolate crinkle cookies:
- Chill the Dough: Refrigerating the dough enhances flavor and the iconic crinkling effect.
- Use Quality Cocoa: Opt for high-quality unsweetened cocoa powder for a rich chocolate flavor.
- Generous Sugar Coating: Roll dough balls generously in powdered sugar for pronounced crinkles.
- Don't Overbake: Watch cookies closely, as they set and cool. Overbaking leads to dryness.
- Avoid Crowding: Leave space between dough balls on the baking sheet to prevent merging.
These cookies are a popular choice for holiday baking and can be enjoyed year-round as a sweet treat. They are often a hit at parties, bake sales, and as homemade gifts due to their delicious taste and eye-catching appearance.
The crinkles in cookies form due to differential expansion and contraction of the dough during baking, resulting in a cracked appearance on the surface.
If you are not baking your cookies at the right temperature or your baking powder is expired your crinkles will not crack.
Dry chocolate crinkles can result from overbaking, over-mixing, and using too much flour.
If the crinkle cookies are wet you either undertaking them or using excessive liquid ingredients in the dough.
More Vegan Cookies Recipes
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Vegan Chocolate Crinkle Cookies
- In a small bowl, combine 2 tablespoons of ground flaxseed with 6 tablespoons of water. Mix and set aside for at least 5 to 10 minutes.
- In another bowl, add sugar and melted vegan butter and stir with a silicone spatula until well combined. Next add the ground flax seed mixture, almond milk, and vanilla essence, and mix well to combine.
- In another, medium-sized bowl, Sift in the flour, cocoa powder, baking powder, and salt.
- Add the dry ingredients to the wet ingredients and mix until well combined.
- Cover the bowl with cling wrap and let it sit in the fridge for 3 to 4 hours to let the mixture get firm. You can also leave it overnight.
- Preheat the oven to 350 degrees F. Line baking sheet with parchment paper.
- Place icing sugar in a small bowl.
- Once the dough is chilled and firm, roll it into 1 tbsp balls and then roll in the icing sugar, making sure to coat the balls generously. Make sure you cover all sides. The more powdered sugar, the better the crinkling pattern on the cookies.
- Bake for 10 to 12 minutes. They will appear slightly under cooked but will get firm once cooled down. Make sure you don’t over bake them! If you leave them in the oven too long they will end up dry inside.
- Once cooled down you will get a crispy outside with a fudge-like center.
- Cool on the baking sheet for at least 7 to 10 minutes, then transfer to a wire rack. Store any extra cookies in an airtight container for a week.
- Use canola oil or coconut oil If you can't find any vegan butter option.
- Make sure you leave the dough for at least 3 to 4 hours to get a firm consistency to roll into a ball.
- You can make this dough ahead of time and leave it overnight.
- Use oil on your hands for rolling the dough so it won't stick to your hands.