Chocolate Crinkle Cookies
Cook time
Total time
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 since the cookies themselves are made with coconut sugar, can be refined sugar free by omitting the powdered sugar coating.
Recipe type: dessert, cookies, vegan
Serves: 16 cookies
  • 1 tablespoon flaxseed meal
  • 6 tablespoons brewed coffee or water
  • 1 cup measure for measure gluten-free flour blend or unbleached all purpose flour (I used King Arthur Measure for Measure Gluten-Free Flour Blend)
  • ¾–1 cup coconut sugar (use more or less to taste. I used golden coconut sugar)
  • ½ cup cocoa powder
  • 1 teaspoon baking powder
  • ¼ teaspoon salt
  • ¼ cup oil of choice or melted butter/coconut oil
  • 1 teaspoon vanilla
  • ¾–1 cup powdered sugar, to coat cookie dough (optional)
  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 ½-1 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 powdered sugar and place a couple of inches apart on prepared baking sheet.
  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.
Recipe by Wife Mama Foodie at