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Wife Mama Foodie

Making Healthy Taste Good

dessert, cookies, vegan

December 5, 2020

Chocolate Crinkle Cookies

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!

Chocolate Crinkle Cookies | Vegan and Gluten-Free
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!

Chocolate Crinkle Cookies | Vegan and Gluten-FreeCookie powdered sugarChocolate Crinkle Cookies | Vegan and Gluten-Free
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!

Chocolate Crinkle Cookies | Vegan and Gluten-Free  
I hope you are able to give these delicious cookies a try for yourselves! Enjoy!

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Chocolate Crinkle Cookies


★★★★★

5 from 2 reviews

  • Author: Joscelyn Abreu
  • Total Time: 10 mins
  • Yield: 16 cookies 1x
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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

Scale
  • 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)

Instructions

  1. Preheat oven to 350ºF. Line baking sheets with parchment paper or silicone mat.
  2. In a small cup or bowl, mix together ground flax seeds with coffee. Let stand until flax has gelled.
  3. 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.
  4. Place powdered sugar in a bowl. Scoop dough by the heaping tablespoon and roll into balls.
  5. 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.
  6. 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

Did you make this recipe?

tag @wifemamafoodie on Instagram and hashtag it #wifemamafoodie

 

You May Also Enjoy These Similar Recipes:

Chocolate Pudding Cake

Chocolate Pudding Cake | Egg and Dairy Free with Gluten Free + Refined Sugar Free Options.

Simple Chocolate Bundt Cake

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Fudgy Vegan Brownies

Fudge Vegan Brownies

 

April 6, 2018

Vegan Chocolate Chip Spelt Cookies

Delicious, bakery-style chocolate chunk cookies with large bites of melty chocolate throughout. Vegan friendly with refined sugar free option!

Vegan Chocolate Chip Spelt Cookies | Vegan Friendly with Refined Sugar Free Option
My hubby left for Australia for work this week so I started baking to keep my mind occupied. Do you worry when your spouse or child is away from home? It was even harder since he doesn’t have international data and I can’t call to see where he is or how he’s doing. Even though we’ve been together more than twenty years, I’m still so in love with him and miss him dearly when he’s away. We met when I was fourteen and have been best friends ever since. 

Vegan Chocolate Chip Spelt Cookies | Vegan Friendly with Refined Sugar Free Option
I’ve been baking up a storm all week! I made batches and batches of chocolate chip cookies using different combinations of ingredients—coconut oil, butter, dairy-free butter, and all-purpose, spelt, and buckwheat flours. My favorite was butter and spelt, but let’s face it, they’re chocolate chip cookies, so they were all delish! 

I ate my fill of chocolate chip cookies while watching my hubby’s Marco Polo (the app) video messages of Australia. Such a beautiful place! 

He needs to hurry and come back home soon though, because I’m testing brownie recipes tomorrow and muffins the day after that! 

All I need now are some volunteers to come over and help me eat all of this before I eat it myself, haha! 😆 

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Vegan Chocolate Chunk Spelt Cookies


★★★★★

5 from 4 reviews

  • Author: Joscelyn Abreu
  • Total Time: 47 mins
  • Yield: 12–24 cookies 1x
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Description

Delicious, bakery-style chocolate chunk cookies with large bites of melty chocolate throughout. Vegan friendly with refined sugar free option.


Ingredients

Scale
  • ½ cup (105 g) coconut oil or regular/dairy-free butter, melted
  • 1/3 cup (68 g) cane sugar or coconut sugar
  • 1/3 cup (85 g) dark brown sugar (packed) or coconut sugar
  • ¼ cup (60 mL) almond milk or other milk of choice
  • 1 teaspoon vanilla extract
  • 1 ½ cups (210g) spelt flour (can also use all-purpose or half spelt/half all-purpose)
  • 1 teaspoon salt (cut in half if using salted butter)
  • ½ teaspoon baking soda
  • 6–8 oz dairy-free semi-sweet or dark chocolate chunks or chips
  • flaked sea salt, for sprinkling (optional)

Instructions

  1. Line a baking sheet with parchment paper or nonstick mat and set aside.
  2. In a large mixing bowl, combine melted oil/butter with sugar(s) until smooth. Add milk and vanilla extract, stirring until well blended.
  3. Stir in flour, salt, and baking soda, and then fold in chocolate chunks/chips. Cover bowl and refrigerate for at least 30 minutes. About 10 minutes before baking, preheat oven to 350ºF.
  4. Scoop dough onto cookie sheet, either in 2 tablespoon or 1/4 cup increments, depending on how big you want your cookies, leaving space between for spreading.
  5. Bake for 12–15 minutes, or until cookies are lightly golden around the edges. Slightly cool on the pan before transferring to a cooling rack. Makes 1–2 dozen, depending on size.
  • Prep Time: 35 mins
  • Cook Time: 12 mins
  • Category: dessert, cookies, vegan

Did you make this recipe?

tag @wifemamafoodie on Instagram and hashtag it #wifemamafoodie

You may also enjoy these similar recipes:

Vegan and Paleo Chocolate Chip Cookies

Vegan and Paleo Chocolate Chip Cookies

Paleo Chocolate Chip Cookies

Paleo Chocolate Chip Cookies

Coconut Sugar Chocolate Chip Cookies

Coconut Sugar Chocolate Chip Cookies
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Hello! My name is Joscelyn and I love to share recipes that are healthy and delicious. Many of them are also free of dairy, gluten, and refined sugar! Pick out a recipe and let's get cooking! Read More…

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