Vegan Chocolate Crinkles (cookies) Recipe

I absolutely love these chocolate crinkle cookies, and I’ve made them more times than I can count—mostly because my daughters simply wouldn’t stop asking for them.

What I love most about this recipe is how forgiving it is. These cookies turn out beautifully no matter which flour I use. I truly believe they would also be delicious with buckwheat or brown rice flour if you’d like to make them gluten-free. The texture is one of the best parts: slightly crisp on the outside, with a soft, brownie-like center. More than one person has told me they taste just like little brownies—which has me thinking that next time, I might bake half the batter in a brownie pan just to see what happens.

For best results, I recommend using proper measuring cups and spoons.

Ingredients

• ¾ cup sugar (I use organic cane sugar or brown sugar—both work equally well)

• ⅓ cup oil (sunflower or safflower oil are my go-to choices)

• ⅓ cup plant-based milk (almond or soy milk both work great)

• 2 tablespoons maple syrup

• ½ cup semi-dark chocolate chips or 100 grams semi-dark vegan chocolate, melted

• 2 teaspoons vanilla extract

• ¼ teaspoon salt

• 1½–2 cups flour (I’ve used whole spelt flour, whole wheat pastry flour, and white all-purpose flour with great results. For a gluten-free version, try buckwheat or brown rice flour.)

  Update: Based on feedback from readers, flour performance can vary. Start with 1½ cups of flour and add more only if needed.

• 1 teaspoon baking powder

• 4 tablespoons good-quality cocoa powder

Directions

1. Preheat the oven to 325°F (160°C).

2. Melt the chocolate chips (or dark chocolate) using a bain-marie or the microwave. If using the microwave, heat in 10-second intervals, stirring between each, until fully melted.

3. In a large bowl, whisk together the sugar, oil, plant-based milk, maple syrup, vanilla extract, salt, and melted chocolate until smooth.

4. Using a sieve, sift the flour, baking powder, and cocoa powder directly into the bowl. Gently mix with a spatula until a soft dough forms.

5. Sift some powdered sugar into a deep plate.

6. Form small balls from the dough and roll them generously in the powdered sugar, coating them on all sides.

7. Place the dough balls on a lined baking sheet and bake for about 14 minutes, until the cookies are set and the tops crack.

8. Let the cookies cool slightly on the baking sheet, then transfer them to a wire rack to cool completely.