Vegan Chocolate Crinkle Cookies

So you want cookies that look dramatic but require minimal effort?

Excellent choice.

These Vegan Chocolate Crinkle Cookies are the introverts of the cookie world—dark, mysterious, slightly dramatic on the outside… but soft, fudgy, and sweet once you get to know them.

They’ve got that crackly powdered sugar top that makes people think you spent hours perfecting them. You didn’t. You stirred things in a bowl and rolled dough in sugar. That’s it.

Let’s make cookies that look bakery-level fancy but are secretly low-effort legends.

Why This Recipe Is Awesome

First of all, they’re deeply chocolatey. Not “hint of cocoa.” Not “mild brown cookie.” We’re talking rich, fudgy, brownie-meets-cookie energy.

Second, they’re vegan—but no one will know. No eggs. No butter. No compromise. Just soft centers and slightly crisp edges that make you go back for “one more.”

Third, they look impressive. That snowy powdered sugar cracking on top? It screams, “I know what I’m doing.”
And honestly? You do.

Bonus: The dough comes together in one bowl. Less cleanup = happier you.

Ingredients You’ll Need

Simple pantry ingredients. Nothing weird.

• 1 cup all-purpose flour
• ½ cup unsweetened cocoa powder – Use good quality. This is not the time for sadness.
• 1 tsp baking powder
• ¼ tsp salt
• ¾ cup sugar
• ¼ cup neutral oil – Vegetable or canola works great.
• ¼ cup unsweetened plant milk
• 2 tbsp unsweetened applesauce – Our egg replacement MVP.
• 1 tsp vanilla extract
• ½ cup powdered sugar – For rolling (aka the crackle magic).

That’s it. No fancy gadgets required.

Step-by-Step Instructions

1. Mix the dry ingredients.

In a bowl, whisk together flour, cocoa powder, baking powder, and salt. Break up any cocoa clumps unless you enjoy chocolate dust explosions.

2. Mix the wet ingredients.

In a separate large bowl, whisk sugar, oil, plant milk, applesauce, and vanilla until smooth.

3. Combine gently.

Add the dry ingredients into the wet mixture. Stir until a thick, sticky dough forms.
It will look slightly messy. That’s normal. Trust the process.

4. Chill the dough.

Cover and refrigerate for at least 30–60 minutes.
Do not skip this step. Warm dough spreads. We want crinkles, not chocolate pancakes.

5. Preheat and prep.

Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.

6. Roll and coat.

Scoop tablespoon-sized portions of dough. Roll into balls.
Roll each ball generously in powdered sugar. Really coat them. Be dramatic about it.

7. Bake.

Place cookies on the sheet, spacing them apart.
Bake for 10–12 minutes. The tops should crack beautifully.

They may look slightly underbaked in the center. That’s perfect. They’ll set as they cool.

8. Cool (if you can).

Let them sit on the tray for 5 minutes before transferring to a rack.

Or eat one warm and burn your tongue slightly. Your choice.

Common Mistakes to Avoid

Let’s keep your crinkles crinkling:

• Skipping the chill time. You’ll get flat cookies. Sad.
• Not using enough powdered sugar. Light dusting = weak crackle.
• Overbaking. You want fudgy centers, not dry chocolate rocks.
• Using low-quality cocoa. It matters. Deep chocolate flavor starts here.
• Overmixing aggressively. Stir until combined, then stop. This is cookies, not a cardio session.

Golden rule: Chilled dough + heavy sugar coating = dramatic cracks.

Alternatives & Substitutions

Because sometimes life doesn’t stock your pantry properly.

• Gluten-free option? Use a 1:1 gluten-free flour blend with xanthan gum.
• No applesauce? Use dairy-free yogurt in the same amount.
• Want extra richness? Add ½ cup vegan chocolate chips. Now we’re talking.
• Prefer less sweet? Reduce sugar slightly—but don’t go wild or texture changes.
• Oil-free? Sub oil with extra applesauce. Texture becomes softer and less rich.

IMO, adding chocolate chips makes these borderline addictive. Just saying.

FAQ (Frequently Asked Questions)

1. Why didn’t my cookies crack?

You probably didn’t chill the dough long enough or didn’t coat them heavily in powdered sugar. Be generous. Powdered sugar is not the enemy.

2. Can I freeze the dough?

Absolutely. Roll into balls (without powdered sugar), freeze, then coat and bake from frozen—add 1–2 extra minutes.

3. Can I make them less sweet?

Slightly, yes. But remember: powdered sugar coating adds sweetness too.

4. Why are mine dry?

You likely overbaked them. Pull them out when the edges are set but centers still look soft.

5. Can I use coconut oil?

Yes. Melt it first and let it cool slightly before mixing.

6. How long do they stay fresh?

Store in an airtight container for up to 4 days. They actually get fudgier the next day. FYI.

7. Are these brownie cookies?

Basically. They’re the love child of a brownie and a cookie. No complaints here.

Final Thoughts

These Vegan Chocolate Crinkle Cookies are proof that you don’t need eggs or butter to create something rich, fudgy, and seriously impressive.

They’re soft in the middle, slightly crisp on the edges, and covered in dramatic snowy cracks that make them look straight out of a bakery window.

Make them for holidays. Make them for random Wednesdays. Make them because you need chocolate therapy.

Then pour yourself a glass of plant milk, grab two cookies (not one, let’s be honest), and enjoy your baking genius moment.

Go forth and crinkle.