Chocolate Crinkle Cookies
I had SO many baking recipes (especially vegan baking recipes) planned for this holiday season. As often happens, I got extra busy and so many of them will just have to be bookmarked until next year. At least these AMAZING Chocolate Crinkle Cookies happened. Because they’re phenomenal and you need them ASAP.
As I have been doing a lot lately, I wanted to make this recipe vegan. But, I also wanted them to be as close to classic crinkle cookies as possible (I mean, it’s the holidays….we don’t need any fancy coconut sugar or anything). So, we’re using a simple and classic Chocolate Crinkle Cookies recipe. We’re simply swapping out the eggs for apple sauce. AND that’s basically it.
Simple and easy. Just how we like it around here.
I resisting using apple sauce in cookies recipes for a long time. It just seemed odd and a little to frou-frou for me (is that the proper way to spell that? IS there a proper way!?). BUT it’s truly a great egg replacer and you do not taste it in these cookies AT ALL. Not that there’s anything wrong with apple sauce (I love it actually); I just don’t want to taste apples in my chocolate crinkle cookies.
I also used coconut oil instead of some of the other oils/ butters that are often used in cookies. If you used refined coconut oil, you do not taste it at all and I really like cooking with it!
How to make Vegan Chocolate Crinkle Cookies
The cookies themselves are very easy to throw together. Mix all of the dry ingredients into a bowl. Then in a separate big bowl, whisk together the wet ingredients. BAM. You now have one of the BEST edible cookie doughs EVER. I could make this recipe just for the sake of eating the raw dough (partially why vegan cookies are the best kind of cookies ;)).
The dough chills for a bit before it’s rolled into balls and covered in more sugar (I never claimed that these cookies were healthy, okay?).
Bake them and then, if you can manage it, let them cool to room temperature before enjoying!
Super simple and ridiculously tasty!
As usual, please don’t forget to tag me on Instagram if you end up making this recipe! I love seeing how yours turn out!
See How to Make the Chocolate Crinkle Cookies here:
- 3/4 cup of cocoa powder
- 1 1/2 cups of sugar
- 1 1/2 cups of all purpose flour
- 1/2 teaspoon of salt
- 2 teaspoons of baking powder
- 3/4 cup of unsweetened applesauce
- 1/2 cup of coconut oil, melted (melt it a good 20 minutes before using it so it has time to cool down)
- 1 1/2 teaspoons of vanilla extract
- 1/2 cup of powdered sugar
- In a bowl, sift together the dry ingredients: cocoa powder, sugar, flour, salt, and baking powder. Set aside.
- In the bowl of a stand mixer with the paddle attachment (or in a large bowl with an electric mixer), mix together the apple sauce, coconut oil, and vanilla until combined.
- With the mixer on medium-low, slowly add in the dry ingredients until the batter comes together. The dough will be pretty stick when done. Cover and let sit in the fridge for at least an hour (can also sit overnight).
- Roll 1 tablespoon of the dough into a ball. I’ve found that this is easier to do if I keep my hands covered with powdered sugar (the dough won’t stick nearly as much).
- Place the powdered sugar in a shallow bowl and toss the cookie balls in the sugar until they are completely covered. To get the best crinkles, you want to have a generous amount of powdered sugar on each cookie ball so do not knock off the excess sugar.
- Place the cookies on a lined baking sheet at bake for 11-14 minutes at 350 degrees F.*
- Let cool and ENJOY!**
*I baked this several different ways and I found that using a lighter colored baking tray with parchment paper resulted in the best cookies. For whatever reason, the cookies I baked on a silicon mat did not turn out as well as ones baked on parchment paper.
**These are best if you let them cool completely. They’re a little fudgy right out of the oven but still totally delicious!
Keywords: cookies, vegan, baking