Description
Vegan chocolate crinkle cookies deliver pure indulgence with their rich cocoa flavor and delicate powdered sugar coating. Crisp edges and fudgy centers create an irresistible treat that will satisfy chocolate lovers seeking a plant-based dessert delight.
Ingredients
Scale
Main Dry Ingredients:
- 1 cup (130g) unbleached all-purpose flour
- ½ cup (40g) Dutched cocoa powder
- ¼ cup (32g) cornstarch
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
Sweeteners and Liquids:
- 1 cup (200g) white granulated sugar
- ¼ cup (59 milliliters) olive oil
- 6 tablespoons (89 milliliters) plant-based milk (almond milk)
- 1 teaspoon vanilla extract
Sugar Coating:
- ½ cup (100g) white granulated sugar
- ½ cup (60g) powdered sugar
Instructions
- Preheat the oven to 350°F (175°C) and arrange two parchment-lined baking sheets, ensuring ample spacing between cookie placements.
- Sift cocoa powder into a large mixing bowl, creating a smooth base for the cookie dough.
- Incorporate white sugar and olive oil into the cocoa, whisking until the mixture achieves a uniform, glossy consistency.
- In a separate small bowl, blend plant-based milk with cornstarch, eliminating any potential lumps through thorough whisking.
- Pour the milk-cornstarch mixture into the chocolate base, stirring until completely integrated.
- Introduce vanilla extract, baking powder, baking soda, and salt to the developing dough, mixing thoroughly.
- Gradually fold in flour, ensuring even distribution and a cohesive texture without overmixing.
- Prepare two shallow bowls: one with granulated sugar and another with powdered sugar for coating.
- Using a tablespoon (15 milliliters), portion out uniform dough balls, aiming for consistent size.
- Gently roll each dough ball between palms to create smooth, round shapes, cleaning hands between batches.
- First roll each dough ball in granulated sugar, then generously coat with powdered sugar, ensuring complete coverage.
- Arrange sugar-coated dough balls on prepared baking sheets, spacing them approximately 2 inches (5 centimeters) apart.
- Bake for 8-10 minutes, watching for characteristic surface cracking and slight spreading.
- Optional: Immediately after removing from oven, use the back of a spoon to nudge any irregularly shaped edges into perfect circles.
- Allow cookies to rest on baking sheets for 2 minutes, enabling initial setting and preventing breakage.
- Transfer cookies to a wire cooling rack, letting them completely cool and firm up.
- Repeat coating and baking process with remaining dough.
- Once entirely cooled, store cookies in an airtight container, separating layers with parchment paper to maintain texture.
Notes
- Cracking the Perfect Coating: Generously roll each dough ball in powdered sugar for that classic crinkle cookie look, ensuring a heavy, even layer that creates beautiful white cracks when baked.
- Texture Tip: The cornstarch and plant-based milk combination helps create a soft, chewy interior while maintaining the cookie’s delicate structure.
- Handling Hot Dough: Let cookies rest on the baking sheet for 2 minutes after baking to set their shape and prevent breaking when transferred to a cooling rack.
- Make-Ahead Magic: Prepare cookie dough in advance and refrigerate for up to 24 hours, allowing flavors to develop and making day-of baking a breeze.
- Storage Savvy: Keep cookies fresh by storing in an airtight container with parchment paper between layers, maintaining their delightful texture for several days.
- Chocolate Lover’s Dream: These vegan cookies deliver rich chocolate flavor without dairy, making them a crowd-pleasing treat for everyone to enjoy.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Desserts, Snacks
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 24
- Calories: 90 kcal
- Sugar: 10 g
- Sodium: 65 mg
- Fat: 3 g
- Saturated Fat: 0.5 g
- Unsaturated Fat: 2.5 g
- Trans Fat: 0 g
- Carbohydrates: 15 g
- Fiber: 1 g
- Protein: 1 g
- Cholesterol: 0 mg