Vegan Chocolate Crinkle Cookies
Vegan Chocolate Crinkle Cookies are soft on the inside, slightly crisp on the edges, and dusted with powdered sugar, offering a delightful treat that brings joy and comfort.
Ingredients
- 1 cup all-purpose flour
- 1/2 cup cocoa powder
- 1 cup granulated sugar
- 1/2 cup brown sugar
- 1 tsp baking powder
- 1/2 tsp salt
- 1 tsp vanilla extract
- 1/3 cup vegetable oil
- 2 tbsp non-dairy milk
- 1/2 cup powdered sugar (for dusting)
Instructions
- Preheat your oven to 350°F (175°C).
- In a large mixing bowl, whisk together the all-purpose flour, cocoa powder, baking powder, and salt.
- In another bowl, combine the granulated sugar, brown sugar, vegetable oil, non-dairy milk, and vanilla extract. Whisk until smooth.
- Slowly pour the wet mixture into the dry ingredients and stir until just combined.
- Refrigerate the dough for about 30 minutes.
- Scoop out portions of dough (about 1.5 tablespoons each) and roll into balls. Coat each ball in powdered sugar.
- Place the sugar-coated cookie balls on a parchment-lined baking sheet about 2 inches apart.
- Bake for 10-12 minutes until edges are set but centers remain soft.
- Let cool on the baking sheet for 5 minutes before transferring to a wire rack.
Notes
Use a cookie scoop for uniform cookies. Don't skip the chilling step. For a richer chocolate flavor, use dark cocoa powder. Store in an airtight container at room temperature for up to a week.