Description
Delight in these rich and fudgy Vegan Chocolate Crinkle Cookies that are perfectly chewy on the inside with a crackled powdered sugar coating. Made without any dairy, these cookies are a great option for vegans and those looking for a dairy-free treat. The slightly underbaked centers ensure a soft texture that melts in your mouth, making them an irresistible homemade chocolate delight.
Ingredients
Cookie Dough
- 1/2 cup vegan butter, slightly softened (112g)
- 3/4 cup granulated sugar (144g)
- 1/4 cup light brown sugar, packed (53g)
- 1/4 cup non-dairy milk
- 2 tsp vanilla extract
- 1 and 1/2 cups all-purpose flour (204g) (gluten-free if needed)
- 1/2 cup cocoa powder, not dutch-processed
- 3/4 tsp baking powder
- 1/2 tsp salt
- 1/4 tsp baking soda
For Rolling
- 1/4 cup granulated sugar
- 1 cup powdered sugar
Instructions
- Preheat and Prepare: Preheat your oven to 350 degrees F (177 degrees C) and line a large baking sheet with parchment paper to prevent sticking.
- Cream Butter and Sugars: In a large bowl, using a handheld electric mixer or stand mixer, cream together the vegan butter, granulated sugar, and brown sugar until the mixture is light and fluffy, about 2-3 minutes. Then, add the non-dairy milk and vanilla extract and mix again until fully combined.
- Combine Dry Ingredients: Sift together the all-purpose flour, cocoa powder, baking powder, salt, and baking soda to remove any lumps, then gently fold these dry ingredients into the wet mixture until just combined to form the cookie dough.
- Shape the Dough: Using clean hands, scoop portions of dough and roll them into balls, roughly the size of a tablespoon each for evenly sized cookies.
- Coat the Cookies: Place the granulated sugar in one bowl and the powdered sugar in another. Roll each cookie dough ball first in the granulated sugar, then generously coat it in powdered sugar, ensuring a thick, even layer for the classic crinkled look.
- Bake and Cool: Place the coated dough balls on the prepared baking sheet and bake for 10-12 minutes. Remove from the oven when they appear slightly underbaked to achieve a soft and chewy texture. Allow cookies to cool on the baking sheet where they will firm up and develop their signature crackled surface.
Notes
- For a gluten-free version, use gluten-free all-purpose flour instead of regular flour.
- Use non-dutch-processed cocoa powder for the best flavor and color contrast in the cookies.
- Do not overbake; removing the cookies while slightly underbaked ensures a soft, chewy center.
- Store baked cookies in an airtight container at room temperature for up to 5 days.
- These cookies freeze well; freeze unbaked dough balls coated in sugar, then bake from frozen, adding a minute or two to baking time.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
