These chocolate crinkle cookies have slightly crispy edges and a fudgy chocolate center. They’re easy to make plus vegan friendly with a gluten free option included!
These crinkle cookies are a chocolate lover’s dream! They’re kind of like a cross between a chocolate cookie and a brownie, with crispy edges and chewy, fudgy centers. They make the perfect cookie to share with your family and friends for the holidays, because who doesn’t like chocolate?!
My trick for making these crinkles extra rich and fudgy is using coffee. If you don’t like coffee, you can also use water or any milk of your choosing, but you don’t really taste the coffee. It just brings out the flavor of the chocolate, in my opinion. I also used coconut sugar in these cookies, which makes the cookies themselves free of refined sugar. You can choose not to dip them in powdered sugar to keep them naturally sweetened. They’re delicious either way!
These cookies don’t contain eggs or dairy, so they’re vegan friendly. Using a gluten-free measure for measure flour makes them gluten-free as well!
My family devoured these cookies and quickly claimed them as their new favorite holiday cookie!
I hope you are able to give these delicious cookies a try for yourselves! Enjoy!
Chocolate Crinkle Cookies
- Total Time: 10 mins
- Yield: 16 cookies 1x
Description
These crinkle cookies have slightly crispy edges and a fudgy chocolate center. They’re like a cross between a chocolate cookie and a brownie! Vegan friendly with a gluten free option, and can be made free of refined sugar by using coconut sugar and omitting powdered sugar topping.
Ingredients
- 1 tablespoon ground flaxseed
- 6 tablespoons brewed coffee or water
- 1 cup measure for measure gluten-free flour blend or unbleached all purpose flour. I used King Arthur Flour Measure for Measure GF Flour
- 3/4–1 cup coconut sugar
, brown sugar, or granulated sugar
(use more or less to taste. I used golden coconut sugar)
- 1/2 cup cocoa powder
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1/4 cup oil of choice or melted butter/coconut oil
- 1 teaspoon vanilla
- 1/2 cup granulated sugar, optional
- 3/4–1 cup powdered sugar
, to coat cookie dough (optional)
, brown sugar, or 
(use more or less to taste. I used golden coconut sugar)
, to coat cookie dough (optional)Instructions
- Preheat oven to 350ºF. Line baking sheets with parchment paper or silicone mat.
- In a small cup or bowl, mix together ground flax seeds with coffee. Let stand until flax has gelled.
- In a large mixing bowl, combine flour, sugar, cocoa powder, baking powder, and salt. Mix in oil, vanilla, and gelled flax seed/coffee mixture. Dough should be thick and malleable. If dough is crumbly, add an extra 1/2-1 tablespoon coffee/water until dough holds together when pressed.
- Place powdered sugar in a bowl. Scoop dough by the heaping tablespoon and roll into balls.
- Coat dough balls very generously in granulated sugar, then powdered sugar and place a couple of inches apart on prepared baking sheet. The granulated sugar helps the powdered sugar stick to the dough better and keeps it from dissolving while baking. However, it’s a totally optional step.
- Bake cookies for 10 minutes, remove pan from oven and let cookies cool for several minutes before transferring to a wire rack to cool completely. Makes 16-18 cookies.
- Cook Time: 10 mins
- Category: dessert, cookies, vegan
You May Also Enjoy These Similar Recipes:
Chocolate Pudding Cake
Simple Chocolate Bundt Cake
Fudgy Vegan Brownies
(can also use all-purpose or half spelt/half all-purpose)
, for sprinkling (optional)
