Crispy on the outside and gooey on the inside, these vegan chocolate crinkle cookies are the perfect ultra chocolaty cookie!

vegan chocolate crinkle cookies in a stack

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.

vegan chocolate crinkle cookie on baking tray

Tips for Making These Vegan Chocolate Crinkle Cookies

In high school, I wasn’t making a vegan version of these crinkle cookies. But I wanted to dig up this chocolate crinkle cookie recipe again and try to put a vegan spin on it, while still maintaining the ‘crinkle’ part of the cookie.

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.

Okay spill, who else was a band geek like me? I adored it and am still friends with some of the people I met there, which I love!

chocolate chips

Previous Vegan Cookie Recipes on Heart of a Baker:

Vegan Chocolate Peppermint Cookies 

Simple Vegan Sugar Cookies

Crispy Vegan Gingerbread Cookies

Caramel-Stuffed Vegan Chocolate Chip Cookies

Vegan Deep Dish Chocolate Chip Skillet Cookie

Print
Crispy on the outside and gooey on the inside, these vegan chocolate crinkle cookies are the perfect ultra chocolaty cookie!

Vegan Chocolate Crinkle Cookies

  • Author: Abby Bayatpour
  • Prep Time: 20 minutes
  • Cook Time: 15 minutes
  • Total Time: 35 minutes
  • Yield: 24
  • 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 + 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

  1. 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.
  2. 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.
  3. Preheat oven to 325ºF. Line 2 baking sheets with parchment paper and set aside.
  4. 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.
  5. 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.
  6. 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