Homemade Vegan Double Chocolate Crinkle Cookies: Fudgy, Festive, and Absolutely Irresistible
Why You’ll Love This Homemade Vegan Double Chocolate Crinkle Cookies Recipe
Craving rich, chocolatey cookies that crack beautifully and melt in your mouth? These vegan double chocolate crinkle cookies deliver all the indulgence of traditional crinkle cookies without any dairy or eggs. Whether you’re vegan, have dietary restrictions, or simply want to try something new, these cookies are a game-changer.
What makes these cookies special? They’re intensely chocolatey thanks to both cocoa powder and vegan chocolate chips, with that signature crackled appearance that makes them look bakery-perfect. Plus, they’re surprisingly easy to make with pantry staples, and nobody will guess they’re vegan. Perfect for holiday cookie exchanges, weekend baking, or whenever you need a chocolate fix!
Recipe Details
| Prep Time | Cook Time | Total Time | Servings | Difficulty |
|---|---|---|---|---|
| 15 mins | 12 mins | 27 mins | 24 cookies | Easy |
What You’ll Need
For the Cookies:
- 1¾ cups all-purpose flour
- ¾ cup unsweetened cocoa powder (Dutch-processed preferred)
- 1 cup granulated sugar
- ½ cup brown sugar (packed)
- 1 tsp baking powder
- ½ tsp salt
- ½ cup vegan butter (softened, or coconut oil at room temperature)
- ¼ cup unsweetened applesauce
- 2 tbsp ground flaxseed mixed with 6 tbsp water (let sit 5 minutes to thicken)
- 2 tsp vanilla extract
- ¾ cup vegan chocolate chips (mini chips work great)
For Rolling:
- ½ cup powdered sugar (for dusting)
Substitution Notes:
- Vegan butter substitute: Coconut oil (solid but not hard) or vegetable shortening
- Applesauce alternative: Mashed banana (will add mild banana flavor)
- Flax egg replacement: 3 tbsp aquafaba (chickpea liquid) or commercial egg replacer
- Chocolate chips: Chopped dark chocolate (ensure it’s vegan)
Step-by-Step Directions
- Prepare your workspace. Preheat oven to 350°F (175°C). Line two large baking sheets with parchment paper. Place powdered sugar in a shallow bowl for rolling.
- Mix the dry ingredients. In a large bowl, whisk together flour, cocoa powder, granulated sugar, brown sugar, baking powder, and salt until well combined. Make sure there are no cocoa clumps.
- Prepare the flax egg. In a small bowl, mix ground flaxseed with water and let sit for 5 minutes until it becomes gel-like and thick.
- Cream the wet ingredients. In a medium bowl, beat the softened vegan butter until light and fluffy (about 2 minutes with an electric mixer). Add applesauce, flax egg mixture, and vanilla extract. Mix until smooth.
Pro Tip: Make sure your vegan butter is properly softened—it should give slightly when pressed but not be melted. This ensures the right cookie texture!
- Combine wet and dry ingredients. Pour the wet mixture into the dry ingredients. Mix just until combined—don’t overmix. The dough will be thick and slightly sticky.
- Fold in chocolate chips. Gently fold in the vegan chocolate chips until evenly distributed throughout the dough.
- Chill the dough briefly. If the dough feels too sticky to handle, refrigerate for 15-20 minutes. This makes rolling easier.
- Shape the cookies. Roll dough into 1½-inch balls (about 2 tablespoons each). Roll each ball generously in powdered sugar, coating completely.
Expert Tip: Don’t be shy with the powdered sugar! A thick coating creates those beautiful white cracks when the cookies bake.
- Arrange on baking sheets. Place sugar-coated dough balls on prepared baking sheets, spacing them about 2 inches apart.
- Bake to perfection. Bake for 10-12 minutes until cookies are set around the edges and have developed those characteristic cracks. The centers should still look slightly soft.
- Cool properly. Let cookies cool on the baking sheet for 5 minutes before transferring to a wire rack. This prevents them from breaking apart.
How to Serve
These vegan double chocolate crinkle cookies are perfect on their own, but here are some delicious serving ideas:
Classic pairings: Serve with a tall glass of cold plant-based milk (oat milk is especially creamy) or your favorite hot beverage. They’re also wonderful dunked in coffee or hot chocolate.
Dessert presentation: Arrange on a festive platter with other holiday cookies, or serve alongside vanilla ice cream for an indulgent dessert.
Gift giving: Package in clear cellophane bags tied with ribbon, or layer in decorative tins with parchment paper between layers.
Expert Tips for Success
Storage secrets: Store in an airtight container at room temperature for up to one week. For longer storage, freeze cookies for up to 3 months in freezer bags.
Dough prep ahead: You can prepare the dough up to 2 days in advance. Cover tightly and refrigerate, then bring to room temperature before rolling and baking.
Texture variations: For extra fudgy cookies, slightly underbake them. For crispier edges, bake an additional 1-2 minutes.
Flavor boosters: Add ½ teaspoon of espresso powder to intensify the chocolate flavor, or mix in some orange zest for a citrus twist.
Size consistency: Use a cookie scoop for uniform cookies that bake evenly. A medium scoop (about 1½ tablespoons) works perfectly.
Make-ahead magic: Rolled, sugar-coated dough balls can be frozen on baking sheets, then stored in freezer bags. Bake directly from frozen, adding 1-2 extra minutes to the baking time.
Common Questions
Can I use regular cocoa powder instead of Dutch-processed?
Yes, regular unsweetened cocoa powder works fine, though Dutch-processed gives a richer, darker color and slightly milder flavor. The texture will be nearly identical.
Why didn’t my cookies crack properly?
The most common reason is insufficient powdered sugar coating or dough that’s too warm. Make sure to coat generously and chill the dough if it’s very soft before rolling.
Can I make these gluten-free?
Absolutely! Substitute the all-purpose flour with a 1:1 gluten-free flour blend that contains xanthan gum. Bob’s Red Mill and King Arthur both make excellent options.
How do I know when they’re done baking?
The cookies should be set around the edges with visible cracks, but the centers may still look slightly soft. They’ll continue cooking slightly on the hot pan after removal.
Can I double this recipe?
Yes! This recipe doubles beautifully. Just make sure you have enough baking sheets, or bake in batches to avoid overcrowding.
Final Thoughts
These homemade vegan double chocolate crinkle cookies prove that plant-based baking can be every bit as delicious as traditional recipes. With their rich chocolate flavor, perfect crackled appearance, and fudgy texture, they’re guaranteed to impress vegans and non-vegans alike.
The best part? They come together quickly with simple ingredients you probably already have in your pantry. Whether you’re baking for the holidays, bringing treats to a potluck, or just satisfying a chocolate craving, these cookies deliver every time. Give them a try—your taste buds will thank you!
