Vegan Chocolate Crinkle Cookies

Vegetarian
Vegan
Dairy Free
Popular
Vegan Chocolate Crinkle Cookies
17 min.
100
31kcal

Suggestions


Are you looking for a delightful dessert that perfectly combines indulgence and a guilt-free experience? Look no further than these mouth-watering Vegan Chocolate Crinkle Cookies! With their irresistibly soft and fudgy centers and a beautiful crackled exterior, these cookies are a true feast for the eyes and the taste buds alike.

What makes these cookies stand out is not only their rich chocolate flavor but also their vegan and dairy-free nature, making them suitable for everyone, regardless of dietary preferences. With simple ingredients like all-purpose flour, cocoa powder, and vegetable oil, you can whip up a batch in just around 17 minutes, meaning you’ll have a delicious treat on the table in no time.

These treats are so popular that they’re perfect for any occasion—whether you’re hosting a gathering, looking for a sweet after-dinner treat, or simply want a home-baked snack to enjoy with your favorite cup of coffee or tea. The combination of crunchy powdered sugar coating with a soft, chewy center will leave your guests wanting more, and trust us, with 100 servings in this recipe, there will be plenty to go around!

Get ready to impress your family and friends with these Vegan Chocolate Crinkle Cookies, which not only satisfy your sweet tooth but also align with your commitment to a compassionate lifestyle. Join the countless others who have made these cookies a staple in their dessert repertoire—you won't regret it!

Ingredients

  • 2.3 cups all purpose flour 
  • teaspoons double-acting baking powder 
  • cup cocoa powder 
  • 0.5 teaspoon salt 
  • cups sugar 
  • teaspoons vanilla extract 
  • 0.8 cup vegetable oil (I used canola oil)
  • 12 tablespoons water 

Equipment

  • baking sheet
  • baking paper
  • oven
  • mixing bowl
  • wire rack
  • blender

Directions

  1. In a mixing bowl, stir together flour, baking powder and salt. Keep it aside.In another large mixing bowl, beat together the oil and sugar. Then add the cocoa and beat once again until well blended.In a blender, blend together the EnerG powder and warm water for 2-3 minutes until it’s foamy.
  2. Add the EnerG mix and vanilla extract to the wet ingredients and beat it once again.
  3. Add the flour mixture gradually to the cocoa mixture, beating well. At this stage the cookie dough becomes very thick. My electric hand beater stopped working and I had to mix the dough with my hand. It had the consistency of stiff chapathi dough.Cover and refrigerate the dough for at least 6 hours.Preheat oven to 350F for 15 minutes. Prepare cookie sheets by greasing or lining with parchment paper.Shape the dough into balls (I used around 1/2 tablespoon of dough); roll in powdered sugar to coat.
  4. Place about 2 inches apart on prepared cookie sheets.
  5. Bake 10 to 12 minutes or until almost no indentation remains when touched lightly and tops are crackled. I baked mine for 11 minutes. Cool slightly.
  6. Remove from cookie sheet to wire rack and cool completely.

Nutrition Facts

Calories31kcal
Protein5.66%
Fat13.18%
Carbs81.16%

Properties

Glycemic Index
2.37
Glycemic Load
4.42
Inflammation Score
-1
Nutrition Score
0.83652174505203%

Flavonoids

Catechin
0.56mg
Epicatechin
1.69mg
Quercetin
0.09mg

Nutrients percent of daily need

Calories:31.14kcal
1.56%
Fat:0.49g
0.75%
Saturated Fat:0.12g
0.77%
Carbohydrates:6.74g
2.25%
Net Carbohydrates:6.34g
2.31%
Sugar:4.03g
4.47%
Cholesterol:0mg
0%
Sodium:20.48mg
0.89%
Alcohol:0.03g
100%
Alcohol %:0.31%
100%
Protein:0.47g
0.94%
Manganese:0.05mg
2.66%
Copper:0.04mg
1.87%
Selenium:1.14µg
1.62%
Fiber:0.4g
1.59%
Vitamin B1:0.02mg
1.57%
Iron:0.27mg
1.48%
Folate:5.61µg
1.4%
Magnesium:4.98mg
1.25%
Phosphorus:11.22mg
1.12%
Vitamin B2:0.02mg
1.02%