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Rich, fudgy vegan chocolate crinkle cookies are a classic holiday crowd-pleaser and so simple to prepare with zero eggs or dairy this holiday season! If you love crinkles as much as I do, my lemon crinkle cookies and gingerbread crinkle cookies are next on my baking list.
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Rich and Fudgy Vegan Chocolate Crinkle Cookies
It’s officially holiday baking season, and this vegan chocolate crinkle cookies recipe has become a must-make year after year, along with sugar cookies, gingerbread, and double chocolate chip peppermint cookies. Even thinking about all the yumminess makes my mouth water. I also bake a big batch of eggless gingerbread cookies for decorating every year. For a cinnamon sugar cookie on the same tray, bake a batch of my vegan snickerdoodles too.
These vegan crinkle cookies have a soft, fudgy interior, a deep, rich chocolate flavor, and a crisp, crackled powdered sugar outer layer. AKA, they are magical and perfect during the holiday season when hosting, at parties, and for gifting.
They’re easy to make, too, with a few top tips and basic, inexpensive pantry ingredients. The hardest part about this recipe is needing the patience to wait while the vegan cookie dough chills. Otherwise, it’s a fuss-free 10 minutes of hands-on prep. Plus, you don’t have to be vegan to fall in love with them.
They can also be customized in several ways, like adding a drop of peppermint or a handful of vegan chocolate chips before rolling them in powdered sugar. They’re sure to put you, your family, and your guests in the holiday spirit! Check out this list of vegan Christmas cookies for more inspiration. For a no-bake treat to set out next to them, try this peppermint bark recipe.
The Ingredients and Substitutes
You only need simple pantry ingredients for these cookies. Please refer to the recipe card for the full amounts.
- Cocoa powder: Use a high-quality unsweetened cocoa powder. Dark cocoa powder creates even more contrast against the powdered sugar.
- Sugar: Regular sugar works great. Raw cane sugar or coconut sugar are less refined options, and brown sugar adds moisture for fudgier cookies.
- Oil: A neutral cooking oil, like vegetable oil or canola oil, works best.
- Applesauce: This takes the place of eggs. It binds the dough and adds moisture.
- Vanilla extract: Pure vanilla gives the best flavor.
- All-purpose flour: I haven’t tested a gluten-free version yet, but an all-purpose gluten-free flour blend is the swap I would try first.
- Cinnamon: A little cinnamon adds warmth and depth to the chocolate.
- Baking powder and baking soda: These give the cookies their lift and help the tops crack.
- Salt: Just a pinch balances the sweetness and brings out the chocolate.
- Powdered sugar: You’ll need about ¼ cup (30 g), plus more as needed. This makes the snowy coating and the classic crinkle look.
Flavor Variations
- Chocolate peppermint crinkle cookies: Add about ½ teaspoon of peppermint extract and omit the cinnamon.
- Chocolate orange crinkle cookies: Add a subtle citrusy twist with orange zest.
- Matcha crinkle cookies: I haven’t tested this one yet, but you could replace the cocoa powder with a good quality culinary matcha powder and omit the cinnamon.
- Instant coffee: Just a small amount enhances and deepens cocoa flavor.
- Other spices: Increase the warmth further with a pinch of nutmeg, homemade pumpkin pie spice, cardamom, or even cayenne pepper.
- Mix-ins: There are several ingredients you can stir in for extra flavor and texture. Add a generous handful of:
- Vegan chocolate chips
- Chopped nuts (walnuts, pecans, almonds, etc.)
- Candies (like candy canes or vegan peanut butter cups)
- Dried fruit (like cranberries or cherries for a ‘black forest’ flavor)
How to Make Vegan Chocolate Crinkle Cookies
Step 1: First, combine the cocoa powder, sugar, oil, applesauce, and vanilla extract in a large mixing bowl and whisk to thoroughly combine (about a minute).
Step 2: In a separate bowl, mix the remaining dry ingredients (flour, cinnamon, baking powder, baking soda, and salt), then combine the two until fully incorporated. Cover the bowl with plastic wrap and chill in the refrigerator for a minimum of 5 hours (or overnight).
Step 3: When ready to bake, preheat the oven to 350 degrees F (175 degrees C) and line a baking sheet with parchment paper. Also, place the powdered sugar in a small bowl. To shape the cookies, scoop 2 Tablespoons of dough into your hand, roll it into a ball, then roll it in the powdered sugar until heavily coated.
Step 4: Carefully transfer the cookie to the baking sheet. Then repeat with the remaining cookie dough, placing them 2 inches apart on the tray. Bake the eggless chocolate crinkle cookies for 10 minutes, until the edges are set and the centers are still slightly soft. Then, remove the tray from the oven and place it on a cooling rack for 10 minutes before transferring the cookie to the rack to fully cool (for at least an hour). Enjoy!
It’s important to cool them this way to avoid them breaking, since they’re fragile right out of the oven.
Vegan Chocolate Crinkle Cookies FAQs
Technically, yes, but Dutch-processed cocoa has been alkalized, which means its pH is neutral, while regular cocoa powder is acidic. You may need to add slightly more baking soda (try ¼ teaspoon). I haven’t tested it, so I can’t guarantee the results.
Yes! Keep the dough in the refrigerator for up to 3 days during the chill stage, then continue with the recipe as written.
You can also freeze the dough for 2 to 3 months, either as one block wrapped in plastic wrap or rolled into individual balls (flash freeze them, then transfer to a Ziplock or Stasher bag). Let it thaw, then carry on with the recipe.
The crackled tops come from chilling the dough for at least 5 hours and coating each ball heavily in powdered sugar. As the cookies spread in the oven, the dark dough cracks through the white coating. For an even more dramatic look, roll the dough balls in sugar first, then in the powdered sugar.
Applesauce! It binds the dough and adds moisture, so these cookies don’t need eggs or any egg replacer.
Pro Recipe Tips
- Use high-quality cocoa: For the best rich, intense chocolate flavor.
- Don’t skip the chill: Chilling the dough is important so they don’t spread too much when baking, AND it helps create the beautiful crackle top.
- Thoroughly coat them in sugar: This is the key to achieving that distinctive contrasted crinkle look. For a more pronounced look, roll the dough in granulated sugar first, THEN the powdered sugar.
- Don’t over-mix the dough: It can overwork the gluten and lead to tough cookies. Mix until only just combined.
- Don’t overcrowd the tray: Space them 2 inches apart to leave space for spreading.
Storage Instructions
Leave the vegan chocolate crinkle cookies to fully cool, then store them in an airtight container at room temperature for 2 to 3 days or in the refrigerator for 5 to 7 days. For the best texture, bring them back to room temperature before enjoying.
You can also freeze the cookies for 2 to 3 months by flash-freezing them for a couple of hours (to avoid sticking) and then transferring them to a Ziplock/Stasher bag, and I always make sure to label them with these labels. Thaw them at room temperature for 10 to 15 minutes before enjoying one.
More Vegan Christmas Cookie Recipes
Vegan Desserts
Snowball Cookies Without Nuts
Vegan Desserts
Cinnamon Chocolate Chip Cookies
Vegan Desserts
Vegan Lemon Shortbread Cookies
Vegan Desserts
Dairy Free Brownies [Fudgy Vegan Brownies]
If you’re loving my recipes and would like a more comprehensive resource, check out my cookbooks!
Vegan Chocolate Crinkle Cookies
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Ingredients
- ⅓ cup (28 g) unsweetened cocoa powder
- ½ cup (100 g) sugar
- ¼ cup (60 ml) vegetable oil
- ½ cup (120 ml) applesauce
- 1 teaspoon (5 ml) vanilla extract
- 1 cup (120 g) all-purpose flour
- ½ teaspoon cinnamon
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ¼ teaspoon salt
- ¼ cup (30 g) powdered sugar plus more as needed
Instructions
- In a large bowl, whisk the cocoa powder, sugar, oil, applesauce, and vanilla extract for 1 minute.
- In a small bowl, whisk the flour, cinnamon, baking powder, baking soda, and salt.
- Add the dry ingredients to the wet ingredients and mix until just combined.
- Cover the bowl with plastic wrap and refrigerate for at least 5 hours or overnight.
- When ready to bake, preheat the oven to 350 degrees F (175 degrees C) and line a baking sheet with a silicone mat or parchment paper. Put the powdered sugar in a small bowl.
- Scoop 2 Tablespoons of dough into your hand and roll it into a ball.
- Roll the ball in the powdered sugar until it is heavily coated. Add more powdered sugar to the bowl if it runs out.
- Place the ball on the baking sheet, keeping the powdered sugar in place. Repeat with the remaining dough, spacing the cookies 2 inches apart.
- Bake for 10 minutes, until the edges are set and the centers are still slightly soft.
- Set the baking sheet on a wire rack and let the cookies cool for 10 minutes. Then carefully move them to the rack to cool completely, at least 1 hour.
Notes
- Use a good-quality unsweetened cocoa powder for the richest chocolate flavor.
- Don’t skip the chill. It keeps the cookies from spreading too much and helps create the crackled tops.
- For a more dramatic crinkle, roll the dough balls in sugar first, then in the powdered sugar.
- Mix the dough until just combined, since overmixing can make the cookies tough.
- Store cooled cookies in an airtight container at room temperature for 2 to 3 days or in the fridge for 5 to 7 days, or freeze them for 2 to 3 months.
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Hi,
May I know the storing instructions?
Hi! For storing, leave the vegan chocolate crinkle cookies to fully cool, then store them in an airtight container at room temperature for 2-3 days or in the refrigerator for 5-7 days. Bring them back to room temperature before enjoying, though for the best texture. Enjoy! 🙂
Made these today for Christmas, and my (non-plant-based) kids loved them. I didn’t have applesauce or powdered sugar, but I took a chance and used vegan butter and ground some granulated sugar with a little cornstarch. I rolled the dough in granulated sugar first and then in the homemade powdered sugar. They were still gorgeous and so delicious. Thank you!
That is so awesome! So glad you and your kids enjoyed these cookies. Thanks for sharing your subs too 🙂
So glad to have found a recipe for a favourite Christmas cookie after going vegan! My entire family loved them, and they were a beautiful addition to our Christmas cookie plate. Thank you!
That is so amazing to hear! They’re such a fun and tasty christmas cookie!
I don’t have oil or vegan butter to sub for the oil. Could runny almond butter work? Or tahini possibly?
Hi! We haven’t tried out a sub for the oil just yet so can’t guarantee the results. If you end up giving it a try, please let us know how it turns out 🙂
Made these this week and they are a hit!
I don’t make cookies often and these turned out so good.
I made the recipe as directed, but made 6 large cookies (2 Tbs as instructed) and 12 smaller cookies (1Tbs). Cooked them all 10 minutes.
Perfectly cooked, soft and chewy, not too sweet.
Will keep these in the rotation and will be making them again, thanks!
So glad you gave them a go! They’re the best crinkle cookies!
I made these Vegan Chocolate Crinkle Cookies for a holiday party and they were a huge hit. Great recipe!
That’s so awesome! So glad everyone enjoyed them!
The best christmas cookies!