I love these Chocolate crinkles and I’ve made them many times since my daughters wouldn’t stop asking for them. What I like the most about these cookies is that they turned out great with any kind of flour I used and I believe that they will also be delicious with buckwheat or brown rice flower if you would like to make them gluten-free. The texture of these cookies is slightly hard on the outside with a soft brownie-like inside, I’ve had multiple people telling me that they taste like a small brownie, that I now think that next time I make this batter, I will try to bake at least half of it in a brownie pan.

Vegan Chocolate Crinkles (cookies) Recipe

Please use measuring cups and spoons for best results!

Ingredients:

3/4 Cup sugar (I use organic cane or brown – both will have similar results)
1/3 cup oil (I use sunflower or safflower)
1/3 cup plant based milk (almonds or soy works the same)
2 TBS maple syrup
1/2 Cup semi-dark chocolate chips or 100 grams semi-dark vegan chocolate (melted)
2 tsp vanilla extract
1/4 tsp salt

1.5-2 cups of flour (I used whole spelt flour, whole wheat pastry flour, and white all purpose all worked great – Try buckwheat or brown rice flour for a Gluten-Free version)
***update: based on feedback I got from some readers, it looks like flours performance varies in this recipe. Start with 1.5  cups of flour and increase as necessary
1 tsp baking powder.

4 TBS good quality cocoa powder.

Directions:

1. Heat oven to 325° F,

2.  Melt ½ cup of semi-dark chocolate chips (or 100 grams of dark chocolate) using bain marie or microwave (10 seconds, mix, repeat until melted)

3. In a large bowl, mix with a whisk: 3/4 Cup sugar (I use brown or organic cane), 1/3 cup oil (I use sunflower), 1/3 cup plant based milk (almonds or soy works the same), 2 TBS maple syrup, 2 tsp vanilla extract, 1/4 tsp salt, the melted chocolate from step 2 and whisk well.

4. Sift into the bowl using a sieve: 2 cups of flour (I’ve used whole spelt flour, whole wheat pastry flour, and white all purpose all worked great), 1 tsp baking powder and 4 TBS good quality cocoa powder. Mix with a spatula until a soft dough is formed.

5. Sift some powder sugar into a deep plate.

6. Form small balls from the dough and coat all around with powder sugar.

Vegan Chocolate Crinkles (cookies) Recipe

7. Place on a cookie sheet and bake for 14 minutes until cookies are firm and the tops crack in 325F (160C)

Vegan Chocolate Crinkles (cookies) Recipe

8. Cool slightly on the baking sheets, then transfer to wire racks to cool completely.

Vegan Chocolate Crinkles (cookies) Recipe

5.0 from 4 reviews
Vegan Chocolate Crinkles (cookies) Recipe
 
I love these Chocolate crinkles and I've made them many times since my daughters wouldn't stop asking for them. What I like the most about these cookies is that they turned out great with any kind of flour I used and I believe that they will also be delicious with buckwheat or brown rice flower if you would like to make them gluten-free. The texture of these cookies is slightly hard on the outside with a soft brownie-like inside, I've had multiple people telling me that they taste like a small brownie, that I now think that next time I make this batter, I will try to bake at least half of it in a brownie pan. Please use measuring cups and spoons for best results!
Author:
Recipe type: Dessert
Ingredients
  • ¾ Cup sugar (I use organic cane or brown - both will have similar results)
  • ⅓ cup oil (I use sunflower or safflower)
  • ⅓ cup plant based milk (almonds or soy works the same)
  • 2 TBS maple syrup
  • ½ Cup semi-dark chocolate chips or 100 grams semi-dark vegan chocolate (melted)
  • 2 tsp vanilla extract
  • ¼ tsp salt
  • 1.5 - 2 cups of flour (I used whole spelt flour, whole wheat pastry flour, and white all purpose all worked great)
  • 1 tsp baking powder.
  • 4 TBS good quality cocoa powder.
Instructions
  1. Heat oven to 325° F,
  2. Melt ½ cup of semi-dark chocolate chips (or 100 grams of dark chocolate) using bain marie or microwave (10 seconds, mix, repeat until melted)
  3. In a large bowl, mix with a whisk: ¾ Cup sugar (I use brown or organic cane), ⅓ cup oil (I use sunflower), ⅓ cup plant based milk (almonds or soy works the same), 2 TBS maple syrup, 2 tsp vanilla extract, ¼ tsp salt, the melted chocolate from step 2 and whisk well.
  4. Sift into the bowl using a sieve: 2 cups of flour (I've used whole spelt flour, whole wheat pastry flour, and white all purpose all worked great), 1 tsp baking powder and 4 TBS good quality cocoa powder. Mix with a spatula until a soft dough is formed.
  5. Sift some powder sugar into a deep plate.
  6. Form small balls from the dough and coat all around with powder sugar.
  7. Place on a cookie sheet and bake for 14 minutes until cookies are firm and the tops crack in 325F (160C)
  8. Cool slightly on the baking sheets, then transfer to wire racks to cool completely.