These vegan chocolate crinkle cookies are soft, fudgy, gluten-free and super festive. They’re easy to make and fun to customize to your own preference!
I know it’s only October… but is it just me or is anyone else feeling a little festive?
I’ll be honest, I’m not usually a huge fan of the commercial, materialistic side of the holidays but I absolutely loooove baking at this time of the year. The last 3 months in the year are always the best for all things sweet!
So I decided now is the perfect time to start my Fall/Autumn/Winter baking for 2019. First up are these perfectly fudgy, gluten-free and vegan chocolate crinkle cookies.
As far as I’m aware, chocolate crinkle cookies are not really a thing in the UK. I first heard of them when I visited a friend in California and she baked them for her family.
I was a little perplexed when I first tried them. Although they tasted amazing, I personally felt like they tasted more like a mix between a cake and a cookie. Until then, I’d only really had crunchy or chewy cookies.
Nevertheless, they were super tasty.
Chocolate crinkle cookies melt in your mouth and have a chewy, fudgy centre, much like a brownie. Except it’s in cookie form! They’d make a great addition to any festive gathering.
Vegan Chocolate Crinkle Cookies Without Gluten
My friend made her recipe with eggs and dairy so, of course, I wanted to try to recreate the cookies without those ingredients. And since I was cutting out the animal products, I also decided to use gluten-free flour so that even more people can enjoy them.
I’m trying super hard to make sure I include some gluten-free options on my blog, and I’ll be making a special effort to make more in the upcoming months. So if you’re vegan and gluten-free, stay tuned for more tasty dessert recipes.
Chocolate crinkle cookies are easy to customize to your own taste too. If you want Autumnal cookies, add a dash of coffee or ground cinnamon. For Christmassy cookies, add in a little peppermint or orange extract. Or if you prefer a simpler flavor, try just adding a little bit of vanilla extract. You could even try adding in some chocolate chips if that’s your thing!
I experimented with a few flavors- orange, peppermint and vanilla- and peppermint was my favorite by far! I added around 1/2 a teaspoon to the whole batch of cookie dough and it worked out perfectly. Not too strong, but definitely noticeable.
The only thing I will say is that I found the gluten-free flour tasted slightly overpowering when I didn’t add any flavor extracts to the cookies. Adding 1 teaspoon of vanilla extract keeps the flavor classic but takes away the “floury” taste.
I haven’t yet tried to make vegan chocolate crinkle cookies with regular plain flour so if you give it a go yourself, please let me know how it goes so I can add it to the post!
Want more Fall/ Winter vegan dessert recipes?
- Apple pie with crumb topping
- Vegan sticky toffee pudding
- Pizza hut cookie dough copycat
- Carrot cake with dairy-free cream cheese frosting
How To Make Vegan Chocolate Crinkle Cookies
The first step of this recipe is to prepare your cookie tray(s). I used two medium-sized trays and lined them with baking paper.
Next, in a small bowl, mix up 1 tablespoon of flax seeds with 2 tablespoons of water. Set it aside for 5 minutes until it becomes thick and gloopy. This will act as your egg replacement.
Flax seeds are one of my favorite ingredients to use as a binder when I bake vegan treats!
Add 140 grams (1 cup + 2 tablespoons) of gluten-free plain flour into a large bowl. Now add 1/2 a teaspoon of baking powder and 4 tablespoons of cocoa powder, then mix everything together until there are no lumps left.
I used Asda’s own gluten free flour for this recipe. I would recommend using a gluten-free flour blend for best results.
Add 2 tablespoons of vegan butter to the bowl and use your fingers to rub it into the dry mixture until well combined. When you’re done, the mixture should be dry and crumbly.
Stir in 100 grams of caster sugar (around 1/2 a cup).
Now add in your flax seed mixture from earlier along with 5 tablespoons of plant-based milk and any flavor extracts you want to use.
Mix everything together using a spoon and when it starts to stick together, use your hands to form a sticky dough.
Cover the dough and place it into the fridge for 30 minutes. This will help enhance the fudgy texture of the cookies.
I did also try this recipe without refrigerating the dough and while it still worked OK, the cookies were a bit drier.
At this point, you’ll also need to preheat your oven to 350F / 180C.
Remove the dough from the fridge and divide it into 8 equal pieces using a spoon or your hands. Roll each piece into a ball.
Place 30 grams (1/4 cup) of powdered sugar onto a plate and roll each of the cookie dough balls into it until completely covered.
Place the balls onto your baking trays, leaving a couple of inches between them. Gently flatten the cookies using your fingers.
Bake for 10 minutes. The cookies will still be wobbly inside when you take them out, so allow them to cool completely before removing them from the tray.
How Long Do Vegan Chocolate Crinkle Cookies Last?
These cookies will last for around 3-4 days at room temperature if stored in an airtight container. Alternatively, you can store them in the fridge to keep them extra fudgy.
And that’s it! I hope you enjoy these vegan chocolate crinkle cookies. Let me know what you think of them by leaving a review or comment below.
Soft, melt in your mouth cookies with a fudgy, brownie-like center. Perfect for festive parties!
- 1 Tablespoon Ground flax seeds
- 1 Cup + 2 tablespoons Gluten free plain flour blend (140g)
- ½ Teaspoon Baking powder
- 4 Tablespoons Cocoa powder
- 2 Tablespoons Vegan butter
- ½ Cup Caster sugar (100g)
- 5 Tablespoons Plant-based milk
- ½-1 Teaspoon Flavor extract of choice (I like to use peppermint or vanilla)
- ¼ Cup Powdered sugar (30g)
Line a large baking tray with baking paper and set to one side.
Mix the flax seeds with 2 tablespoons of water and set it aside to thicken.
In a large bowl, mix together the flour, baking powder and cocoa powder until well combined.
Add the vegan butter and use your fingers to rub it into the dry mixture until there are no lumps.
Stir in the caster sugar.
Add your flax seed mixture, the plant-based milk and your flavor extract of choice. Use a spoon to mix everything in until it starts to stick together, then use your hands to form a ball of dough.
Cover the dough and place it in the fridge for 30 minutes.
Preheat your oven to 350°F (180°C / 160°C fan / Gas mark 4).
Remove the dough from the fridge after the 30 minutes and divide it into 8 equal pieces. Roll each piece into a ball, and roll each ball into the powdered sugar until completely covered.
Place the sugar-covered balls onto the tray and use your fingers or a fork to flatten them slightly.
Bake for 10 minutes. They will still be a bit wobbly when you remove them from the oven, so make sure to let them cool completely before you try to remove them from the tray.
*Store in an airtight container for up to 4 days.