Vegan Chocolate crinkle cookies
Print Recipe

Vegan Chocolate Crinkle Cookies

These vegan chocolate crinkle cookies are easy to bakes, soft and fudgy in texture and a real treat. Served with a cup of coffee or tea and you have a wonderful afternoon treat.
Prep Time10 mins
Cook Time15 mins
Course: Dessert, Snack
Cuisine: American
Keyword: chocolate, chocolate cookie, chocolate cookie recipe, Chocolate snacks, cookie gifts, Cookies, vegan biscuits, vegan cookies
Servings: 18 cookies
Calories: 116kcal
Author: thehungryherbivore
Cost: $8

Equipment

Ingredients

  • 200 g organic brown sugar 7oz
  • 60 ml coconut oil or canola oil (2 fl oz)
  • 1 Vegan egg
  • 200 g all-purpose flour 7oz
  • 50 g cocoa powder 1.7oz
  • 1 tsp baking powder
  • 1/4 tsp salt
  • 60 ml plant milk of choice I used almond milk (2 fl oz)
  • 40 g confectioners sugar 1.4 oz (icing sugar)

Instructions

  • Pre heat oven to 350F or 180C
  • In a mixing bowl add the coconut oil and sugar and beat together.
  • Add the vegan egg and milk to the above mix and beat until well combined.
  • Sift the flour, cocoa powder, baking powder, and salt into the wet ingredients.
  • Divide mixture into 18 balls.
  • Roll each ball in the confectioner's sugar (icing sugar)
  • Line 2 baking trays with parchment paper or silicone mats
  • Place the balls onto the trays and bake for 15 minutes.
  • If the cookies don't spread out, take a fork once the cookies are out the oven and press them slightly flat.
  • Allow to cool on the trays for 10 minutes before placing on a cooling rack.
  • Keep in an airtight container for up to 2 weeks.

Notes

Calories are based on 1 cookie per serving with the recipe making 18. 
Store in an airtight container to maintain freshness.