Crispy on the outside and gooey on the inside, these vegan chocolate crinkle cookies are the perfect ultra chocolaty cookie!
Back in high school, I was in the marching band (flute section!) and during those few years, we had a pretty tight-knit group. Between late practices, weekends at competitions, and sweating out band camp in the blazing August sun, we had a lot in common by the end of the year (sunburn, smelling bad, etc.).
One of the main things everyone in our group loved was, of course, food! Most gatherings or hangouts revolved around who was going where for ice cream after the football game or whose parents were making breakfast for the whole section before a competition (thanks, Dad!). I started discovering the power of bringing food to band practices early on, figuring out that my teammates loved any kind of homemade treat, especially if it involved chocolate or was a pie of some kind. I would totally take these vegan chocolate crinkle cookies to band practice with me.
These vegan crinkle cookies were one of the fast favorites that I started bringing into band practice. Since they have cocoa powder and two portions of chocolate chips, it’s a no-brainer that any chocolate lover is going to fall in love with these.
What are chocolate crinkle cookies
Chocolate crinkle cookies are the BEST cookies out there for chocolate lovers! They are crispy and crackly on the outside and melted and soft on the inside. The best part is that they aren’t only chocolate filled but also rolled in powered sugar. Hello sweets lover DREAM!
How to make chocolate crinkle cookies
In a small bowl, combine the 2 tablespoons ground flax seed and 4 tablespoons water. Mix together and set aside for at least 5 minutes. It’s easiest to get your flax egg mixed together before starting anything else!
While the flax seeds are sitting, place a saucepan over medium low heat and combine the 3/4 cup chocolate chips and 3 tablespoons coconut oil. Stir regularly until the chocolate is melted, about 3-4 minutes. Keep an eye on it to make sure it doesn’t burn! Remove from heat and set aside to cool.
Preheat oven to 325ºF. Line 2 baking sheets with parchment paper or grease them with baking spray and set aside.
In the bowl of the stand mixer or using a hand mixer, beat together the flax seed + water combination (flax egg), granulated sugar, vanilla extract, 1/4 cup water and melted chocolate. Add the whole wheat flour, all purpose flour, cocoa powder, baking powder and salt until mixture is combined and smooth.
Stir in the 1 cup of chocolate chips.
Roll the dough by the tablespoon into small balls and roll in the powdered sugar in a small bowl to cover the dough ball completley.
Place the cookies on the prepared sheets and press lightly down on the tops to flatten out the cookies slightly. This will help them spread while baking.Â
Bake for 11-13 minutes, or until cookies are firm to the touch, but don’t overbake them!
If you leave them in the oven too long they will end up dry inside, so underbake before you overbake them.
Remove from oven and allow to cool for 5 minutes before transferring to a baking rack to cool before serving.Â
Tips for making vegan chocolate crinkle cookies
I think one of the key parts of this vegan cookie recipe is NOT chilling the dough, which sounds counter-intuitive, but when I did freeze a portion of my dough it became very dried out and hard. So, roll these vegan chocolate crinkle cookies as soon as you mix up the dough, as it forms into balls best when it’s still slightly warm.
When you are placing these onto the cookie sheet, press down on them a bit so they start to get that crinkle look to them. Also, don’t overbake these cookies! I accidentally overbaked my first batch and after they cooled off they were dry inside and hard as a rock. Always underbake is a general rule of thumb when it comes to vegan chocolate crinkle cookies.
How to store chocolate crinkle cookies
These are super easy to store! After they are fully cooled, place your chocolate crinkle cookies in a sealed container and store at room temperature for up to a week. They can also be stored on a plate tightly covered with foil or plastic wrap.Â
Can I freeze chocolate crinkle cookies
Yes! If you want to freeze the cookies after baking, allow them to cool completely then place in a zip-top plastic bag. Freeze for up to 6 months. When you’re ready to eat your cookies, thaw them in the refrigerator overnight or place at room tempterature and allow to thaw for a few hours.Â
If you want to freeze your cookie dough, get to the step where the dough is rolled in powered sugar, then place the dough balls into a large zip top bag. Freeze for up to 6 months. Bake according to recipe.Â
Previous Vegan Cookie Recipes on Heart of a Baker:
Vegan Chocolate Peppermint CookiesÂ
Crispy Vegan Gingerbread Cookies
Caramel-Stuffed Vegan Chocolate Chip Cookies
Vegan Deep Dish Chocolate Chip Skillet Cookie
PrintVegan Chocolate Crinkle Cookies
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Total Time: 35 minutes
- Yield: 24 1x
- Category: Cookies
- Method: Baked
- Cuisine: American
Description
Crispy on the outside and gooey on the inside, these vegan chocolate crinkle cookies are the perfect ultra chocolaty cookie!
Ingredients
- 3/4 cup semisweet chocolate chips
- 3 tablespoons coconut oil
- 1 cup whole wheat flour
- 1/2 cup all purpose flour
- 1/4 cup +Â 4 tablespoons water, divided
- 1/2 cup cocoa powder
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 2 tablespoons ground flax seed
- 3/4 cup granulated sugar
- 1 teaspoon vanilla extract
- 1 cup semisweet chocolate chips
- 1/2 cup powdered sugar confectioner’s sugar
Instructions
- In a small bowl, combine the 2 tablespoons ground flax seed and 4 tablespoons water. Mix together and set aside for at least 5 minutes.
- While the flax seeds are sitting, place a saucepan over medium low heat and combine the 3/4 cup chocolate chips and 3 tablespoons coconut oil. Stir regularly until the chocolate is melted, about 3-4 minutes. Keep an eye on it to make sure it doesn’t burn! Remove from heat and set aside.
- Preheat oven to 325ºF. Line 2 baking sheets with parchment paper and set aside.
- In the bowl of the stand mixer or using a hand mixer, beat together the flax seed + water combination, granulated sugar, vanilla extract, 1/4 cup water and melted chocolate. Add the whole wheat flour, all purpose flour, cocoa powder, baking powder and salt until mixture is combined and smooth. Stir in the 1 cup of chocolate chips.
- Roll the dough by the tablespoon into small balls and roll in the powdered sugar. Place the cookies on the prepared sheets and press lightly down on the tops to flatten out the cookies slightly.
- Bake for 11-13 minutes, or until cookies are firm to the touch, but don’t overbake them! If you leave them in the oven too long they will end up dry inside, so underbake before you overbake them.
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 16
- Sodium: 45
- Fat: 7
- Carbohydrates: 23
- Protein: 2
Keywords: chocolate crinkle cookies, vegan crinkle cookies
Liz @ Floating Kitchen says
Oh the power of bringing treats to co-workers or teammates or neighbors. Nothing will have you making friends faster! Love love love these cookies. I mean, we can never have enough chocolate cookie recipes, in my humble opinion!
The Frosted Vegan says
Never never ever girl!
Shannon says
These look like absolute perfection! And with whole wheat flour, too. This recipe just gets me.
Band and orchestra geek chiming in 🙂
The Frosted Vegan says
It SO gets you! Glad to see there are so many band geeks here!! 🙂
Medha @ Whisk & Shout says
I’m a band kid! And I play flute haha. Most of my friends are involved with the music department, whether it’s chorus or jazz band, or orchestra 🙂 These cookies look amazing, pinning!
The Frosted Vegan says
Hooray! I love my friends from band, they just get it, right? 🙂
Julia says
Shut.duh.front.do I was in band, too! I wasn’t in marching band though, as I played the Oboe, but there really is something magical about getting together with tons of other people and playing music. I have so many fond memories from it!
Canyoubelieve I’ve never made a single crinkle cookie, but I love them so? I’ll need to make up a batch and am psyched I don’t have to wait for the dough to chill before eating it…errr…I mean…baking it 😉
The Frosted Vegan says
What what whatttt?! First of all, you haven’t made a crinkle cookie?!! Get on it!! Better yet, come visit me and I’ll make ya some! Second of all, girl you are awesome for playing oboe! It takes a special person to make that sound good and I bet you were the flyest oboe player in the land 🙂
Cadry says
I was kind of in the marching band too. I was on the Color Guard (a flag twirler). Once every other year or so I’ll get the urge to take my flag outside and twirl it for a while. Those were fun times.
The cookies look divine!
The Frosted Vegan says
You should! Sometimes I miss marching around in the heat, but I don’t miss the dirt and sunburn lines 🙂
Alice @ Hip Foodie Mom says
Abby, these cookies look sooooooo good!!! I love a good crinkle cookie! I wasn’t in the band in high school but knew a lot of kids in the band . . always stuck together. . I love it! 🙂
The Frosted Vegan says
Thank you Alice! Those band kids always stick together 🙂
Megan - The Emotional Baker says
I was in the jazz band (flute!), but honestly I was awful, unlike these cookies 😉 There’s nothing better than crinkle cookie, especially a vegan one!
The Frosted Vegan says
Fellow flute players unite! I would have shared these with you for sure Megan!
Sara @ Cake Over Steak says
I was a band geek! I never actually did marching band because I was too busy playing field hockey, but I was in the band, jazz band and orchestra in the percussion section (what what!). I would have eaten your cookies.
The Frosted Vegan says
Oh girl holla! That’s probably why we are destined to be friends, band geeks for life!
Jennifer @NourishedSimply says
Are there any particular chocolate chips that you use?
The Frosted Vegan says
Hi Jennifer! Semisweet. I like the ones from Trader Joe’s or GFS, they are vegan 🙂
Kathryn says
I have zero musical talents but I am very good at eating chocolate cookies so I probably would have hung around with you just so that I could snaffle a couple of these beauties 😉
The Frosted Vegan says
Deal! I will always take a friend who wants to eat my cookies, any day 🙂
Kelsey @ Snacking Squirrel says
These are packed with chocolate that the flavor must explode with chocolatey taste. The confectioners/powdered sugar really adds to them as well. Making them look snowy 🙂
The Frosted Vegan says
So true! They have lots of chocolate, so they are perfect!
Molly says
These look great, and I was planning to make them tonight. Just wondering when you add in the 1/4 cup of water? I’m guessing with the dry ingredients, but figured I’d check. Thanks!!
The Frosted Vegan says
HI Molly! Add them in with the wet ingredients. I will make sure to change the recipe to reflect that 🙂
Kaitlin says
I was in marching band in high school and also college (saxophone section)! I spent 3 years in the Blugold marching band from University of Wisconsin – Eau Claire. Always great meeting fellow bandies.
And my mom used to make these cookies for me all the time because they were my favorite. I’ve been meaning to try and veganize them for awhile, but now I don’t have too! Can’t wait to try them!
The Frosted Vegan says
Ah love it! Happy that we bandies have found each other!
Sarah @ Making Thyme for Health says
I was never talented enough to play an instrument but you could have easily convinced me to join the band if I knew these cookies were waiting for me! They look so fudgy and delicious!
The Frosted Vegan says
Yes, I would totally share with you!
Phi @ The Sweetphi Blog says
That’s so fun that you were in band. i was in orchestra so i can totally relate 🙂 These cookies sound amazing, I can see why they’d be a fave 🙂
The Frosted Vegan says
Woo hoo, music lovers!
Joy says
This looks amazing… I can’t wait to try this recipe! Would it be better to substitute the coconut oil with another oil, or with vegan butter?
The Frosted Vegan says
I would say vegan butter, since it is also solid at room temperature, like coconut oil!
Summer says
Would I be able to use whole wheat pastry flour for the whole wheat flour?
The Frosted Vegan says
Hi Summer! That should work just fine 🙂
ces says
Hi Abbey! Not a band geek but I’m absolutely a baking addict! I’m getting in to vegan recipes. Would there be a difference if I omit the flax seeds?
The Frosted Vegan says
Hi there! I wouldn’t omit them, they are essential to making sure the cookies hold together!
elizabeth says
How would you make these with peppermint flavoring?
Heart of a Baker says
Hi Elizabeth, I would say you can add 1/2 teaspoon of peppermint extract after you add the wet ingredients to the dry.
Ashley Melillo says
These look SO good, Abby! I’ve been on the hunt for a good vegan chocolate crinkle cookie recipe for years and can’t wait to try yours.
Heart of a Baker says
Hope you love them Ashley! xo
Summer says
These look incredible!!! Do you know if I could use a GF all purpose flour in place of the whole wheat flour?
Heart of a Baker says
Hi Summer! I haven’t tried it so I can’t say if it will, but please let me know if you do try!
Jeanette says
Just made these and followed the recipe fully with no changes. They are delicious! Only thing I would say is to go heavy with the powdered sugar; I don’t think I had it heavy enough because I didn’t get the nice contrast between the white powder and cracks in the cookie.
★★★★★
Kaye says
These certainly do perfectly with a gluten-free all purpose swap. Let cool completely on a wire rack. Wonderful recipe, chock full of chocolate, an important criteria when selecting a chocolate cookie recipe. Enjoyed by the whole family!
★★★★★
Summer says
Hi love!
How can I make these GF?