Chocolate Crinkle Cookies
0GETTING READY FOR COOKING
Prep Time: 30 mins (plus chilling time)| Cook Time: 10 mins | Total Time: 1 hour 40 min
Servings: About 30 cookies Dietary Info: Dairy-free, Egg-free
These classic, fudgy chocolate crinkle cookies are a stunning holiday favorite, made entirely plant-based. With their crackly, powdered sugar tops and rich, brownie-like center, they’re a decadent treat that no one will guess is vegan.
Why You’ll Love This Recipe:
✔ Decadent & Fudgy – Enjoy a deep, rich chocolate flavor and a wonderfully chewy, brownie-like texture.
✔ Stunning Appearance – The classic crackled, snow-topped look is a showstopper on any cookie platter.
✔ Surprisingly Vegan – No one will believe these indulgent cookies are made without butter or eggs!
✔ Make-Ahead Friendly – The dough can be chilled overnight, making baking day a breeze.
This Recipe is Ideal for
✔ Holiday baking and cookie exchanges
✔ A rich, satisfying chocolate dessert
✔ Impressing guests with vegan treats
✔ Edible homemade gifts
Dietary Adaptations
✔ Naturally vegan, dairy-free, and egg-free.
✔ Gluten-free option: Use a 1:1 gluten-free flour blend.
More Key Details
This recipe masterfully recreates the beloved chocolate crinkle cookie without any animal products. A rich, chocolatey dough, sweetened with powdered sugar and bound with a flax “egg,” bakes up into perfectly chewy, fudgy cookies with that signature snowy, cracked appearance. They are the ultimate proof that vegan baking can be just as indulgent and beautiful as the traditional version.
The secret to achieving the perfect crackled top is the chilling period and the double roll in sugar. Chilling the dough is non-negotiable—it firms up the fat, preventing the cookies from spreading too much, and allows the flavors to deepen. Rolling the chilled dough balls first in regular sugar and then in powdered sugar creates a dual layer that cracks beautifully as the cookie expands in the oven, revealing the dark, chocolatey interior.
Let`s start with the process
1. Prepare the Flax “Egg” & Melt Chocolate (Do this first)
- In a small bowl, mix the 2 tablespoons of ground flaxseed with 6 tablespoons of water. Set aside for at least 5-10 minutes to thicken into a gel.
- Create a double boiler by placing a heatproof bowl over a pot of simmering water (ensure the bottom of the bowl doesn’t touch the water). Melt the dark chocolate and vegan margarine together, stirring until smooth. Remove the bowl from the heat and let it cool slightly.
2. Combine Wet Ingredients & Sugar
- In a separate bowl, sift together the all-purpose flour and baking powder.
- Gradually add the dry ingredients to the wet chocolate mixture, folding until just combined and no dry streaks of flour remain. The dough will be thick and sticky.
Cover the bowl and refrigerate the dough for at least 1 hour, or ideally overnight. This step is crucial for the texture and appearance of the final cookies.
3. Add the Dry Ingredients & Chill
- In a separate bowl, sift together the all-purpose flour and baking powder.
- Gradually add the dry ingredients to the wet chocolate mixture, folding until just combined and no dry streaks of flour remain. The dough will be thick and sticky.
Cover the bowl and refrigerate the dough for at least 1 hour, or ideally overnight. This step is crucial for the texture and appearance of the final cookies.
4. Preheat oven and shaping cookies
- Preheat your oven to 180°C (350°F). Line two baking sheets with parchment paper.
Place some granulated sugar in one small bowl and plenty of powdered sugar in another. - Remove the chilled dough from the fridge. Let it sit for about 15 minutes to soften slightly for easier handling.
Scoop out portions of dough and roll them into balls about the size of a hazelnut or walnut. - Roll each dough ball first in the granulated sugar, then generously in the powdered sugar until fully coated.
5. Bake and Cool
- Place the coated dough balls on the prepared baking sheets, leaving about 2 inches (5 cm) of space between them as they will spread.
- Bake for 10-12 minutes. The cookies will be soft and puffed up with beautiful cracks.
- Allow the cookies to cool on the baking sheet for at least 10-15 minutes before transferring them to a wire rack to cool completely. They will be very soft straight from the oven but will firm up perfectly as they cool.
Ingredients
For the Cookies:
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230 g dark chocolate, chopped (ensure it’s vegan/dairy-free)
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55 g vegan margarine
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2 tbsp ground flaxseed
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6 tbsp water
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1 packet vanilla sugar (or 1 tsp vanilla extract)
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80 g powdered sugar
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210 g all-purpose flour
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1/2 packet (about 2 tsp) baking powder
For Coating:
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Granulated sugar, for rolling
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Extra powdered sugar, for rolling
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