Vegan Chocolate Crinkle Cookies
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!
Servings: 12 cookies
Calories: 121kcal
Equipment
- Parchment paper
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.
Nutrition
Serving: 1cookie | Calories: 121kcal | Carbohydrates: 19g | Protein: 2g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 1g | Trans Fat: 0.03g | Sodium: 176mg | Potassium: 56mg | Fiber: 1g | Sugar: 9g | Vitamin A: 3IU | Vitamin C: 0.1mg | Calcium: 26mg | Iron: 1mg
