stack of 3 vegan chocolate crinkle cookies

Vegan Chocolate Crinkle Cookies

Soft, melt in your mouth cookies with a fudgy, brownie-like center. Perfect for festive parties!

Course Dessert
Cuisine vegan
Keyword vegan chocolate crinkle cookies
Prep Time 10 minutes
Cook Time 10 minutes
Chilling time 10 minutes
Servings 8


  • 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)


  1. Line a large baking tray with baking paper and set to one side.

  2. Mix the flax seeds with 2 tablespoons of water and set it aside to thicken.

  3. In a large bowl, mix together the flour, baking powder and cocoa powder until well combined.

  4. Add the vegan butter and use your fingers to rub it into the dry mixture until there are no lumps.

  5. Stir in the caster sugar.

  6. 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.

  7. Cover the dough and place it in the fridge for 30 minutes.

  8. Preheat your oven to 350°F (180°C / 160°C fan / Gas mark 4).

  9. 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.

  10. Place the sugar-covered balls onto the tray and use your fingers or a fork to flatten them slightly.

  11. 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.

Recipe Notes

*Store in an airtight container for up to 4 days.