Description
Indulgent vegan crinkle chocolate cookies deliver pure cocoa bliss with a delightful crackled exterior. Rich, fudgy centers promise a heavenly chocolate experience that satisfies your deepest dessert cravings.
Ingredients
Scale
Main Ingredients:
- 1 cup (200g) white granulated sugar
- 1 cup (130g) unbleached all-purpose flour
- ½ cup (40g) Dutched cocoa powder
- ¼ cup (32g) cornstarch
- ¼ cup (59 ml) olive oil
Secondary Ingredients:
- 6 tablespoons (89 ml) plant-based milk (e.g., almond milk)
- 1 teaspoon vanilla extract
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
Coating Ingredients:
- ½ cup (100g) white granulated sugar
- ½ cup (60g) powdered sugar
Instructions
- Warm the oven to 350°F (175°C) and line one or two baking sheets with parchment paper, ensuring even coverage.
- Sift cocoa powder into a large mixing bowl, then thoroughly blend with white sugar and olive oil until a consistent texture emerges.
- In a separate small bowl, whisk plant-based milk and cornstarch until completely smooth, then gently fold this liquid mixture into the chocolate base.
- Incorporate vanilla extract, baking powder, baking soda, and salt into the developing cookie dough, stirring carefully to distribute ingredients evenly.
- Gradually add flour to the mixture, folding gently until a cohesive dough forms without overmixing.
- Prepare two separate shallow dishes: one with granulated white sugar and another with powdered sugar for coating.
- Using a tablespoon, portion out individual cookie dough balls, carefully rolling each between clean palms to create smooth, uniform spheres.
- Roll each dough ball first in granulated sugar, then generously coat with powdered sugar, ensuring complete coverage and creating a crackled exterior.
- Arrange sugar-coated dough balls on prepared baking sheets, spacing them approximately 2 inches (5 centimeters) apart to allow for spreading.
- Bake for 8-10 minutes, watching for slight spreading and characteristic surface cracking, which indicates optimal doneness.
- Remove from oven and allow cookies to rest on the baking sheet for 2 minutes, then transfer to a wire cooling rack to complete setting.
- Continue baking remaining dough in batches, repeating coating and baking process.
- Once completely cooled, store cookies in an airtight container, layering with parchment paper to prevent sticking and maintain freshness for up to 5 days.
Notes
- Organize your workspace with all ingredients measured and ready before starting the baking process.
- Chilling the dough for 30 minutes helps prevent excessive spreading and creates a more consistent cookie texture.
- Washing hands between rolling each dough ball ensures clean, evenly shaped cookies with a professional appearance.
- Check cookie doneness by looking for crackled tops and slightly set edges, which indicate perfect vegan chocolate crinkle cookies.
- Powdered sugar coating creates a stunning snow-like effect that makes these cookies visually appealing and delightfully sweet.
- Storing cookies between parchment paper prevents sticking and keeps them fresh for up to five days at room temperature.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Snacks, Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 24
- Calories: 205 kcal
- Sugar: 24 g
- Sodium: 0 mg
- Fat: 4.5 g
- Saturated Fat: 1 g
- Unsaturated Fat: 3.5 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 0.5 g
- Protein: <1 g