Dairy-Free Chocolate Crinkle Cookies
Rich, chocolaty, and melt in your mouth sweet, these dairy-free Chocolate Crinkle Cookies are the ultimate holiday cookie. Soft chocolate cookies rolled in powdered sugar and baked to a chewy finish, these chocolate crinkle cookies are sure to please!
2024 Update: This recipe was originally shared in December 2019. This post has been updated to include new photos, detailed directions, and additional dairy-free tips. I hope you enjoy these Chocolate Crinkle Cookies!
A few years back when we had our first Christmas in Connecticut, we shipped all of our Christmas gifts to our families with the help of USPS, Amazon, UPS, and FedEx.
On Christmas morning, with a fresh batch of cinnamon rolls we queued up our FaceTime and Christmased across the country. Oh the joy of technology.
As the procrastinator I am, I found this year proved extra challenging. There could be no last minute shopping. It all needed to arrive before the big day, therefore gifts had to be done in advance.
The Start of My Holiday Cookie Box
With the shipping deadline quickly approaching, we still weren’t sure what to get Rick. After much debate that we didn’t want to send just a gift card, we settled on a rather unconventional method for delivering a gift card, inside a box of baked goods, with that nice little gift card tucked inside.
Brownies, fudge, and cookies adorned the first box. Everything with varying levels of CHOCOLATE. He saved his box of goodies and munched away at them for a good month and every year since he has received a similar gift.
Each year I test out new recipes to add to the box, and only the best survive. The only stipulation being, they MUST have chocolate. Fudge, Peppermint Bark, and brownies started this year’s box. After hunting for the perfect cookie these Chocolate Crinkle Cookies emerged from the testing arena, victorious.
What are Chocolate Crinkle Cookies?
Crinkle cookies get their name from the crinkly texture they bake into after rolling them in powdered sugar. The deep crinkle cut lines expose the gooey center making them look like fresh lava exposed from the cooled bits.
Dairy-Free Changes for Crinkle Cookies
When it comes to making dairy-free chocolate crinkle cookies there are two ingredients you will want to keep an eye on or swap out.
- Plant Butter– In place of a traditional butter in the cookie dough, I swapped in a plant-based alternative.
- Unsweetened Cocoa Powder- This is typically dairy-free, just be sure to check the label to make sure the brand hasn’t added any dairy to the powder.
How to Make Dairy-Free Chocolate Crinkle Cookies
Ingredients You’ll Need
- Plant Based Butter– Softened to room temperature.
- Sugar– Granulated sugar sweetens the chocolate cookie dough.
- Vanilla– For a little flavor.
- Eggs– At room temperature.
- Unsweetened Cocoa Powder– For that rich chocolate flavor.
- Flour– All purpose flour works best in this recipe.
- Baking Powder– Gives a little rise to the cookies.
- Salt– Brings out that chocolate flavor just a little more.
- Powdered Sugar– Used to coat the chocolate cookie dough before baking.
Step-By-Step Directions for Chocolate Crinkle Cookies
- Mix dry ingredients: In a medium sized bowl, whisk together flour, cocoa powder, baking powder, and salt. Set aside.
- Cream butter and sugar: In the bowl of a standing mixer, cream together butter and granulated sugar.
- Add eggs: Mix in one egg at a time until incorporated then add vanilla.
- Slowly add dry ingredients: Spoon the flour mixture into the butter mixture about ¼ c. at a time.
- Chill dough: Cover and chill the dough for 1 hour or overnight.
- Prepare for baking: When you are ready to bake the cookies, preheat the oven to 350°F and line a cookie sheet with parchment paper.
- Scoop and roll the dough into 1 Tablespoon sized balls.
- Coat with powdered sugar: Roll the balls into powdered sugar.
- Bake for 10 minutes.
- Remove from oven and cool before eating.
Helpful Kitchen Tools
When you are ready to whip up a batch of these chewy chocolate crinkle cookies, here are some tools that might help you along the way.
- Rimmed baking sheet– Used to bake the cookies.
- 1 Tablespoon cookie scoop– For scooping the cookies into identical sized balls.
Pro Tips for Making Dairy-Free Chocolate Crinkle Cookies
These chocolate crinkle cookies have been a staple in my holiday cookie box for years! There are a few things I have picked up along the way that might make it easier for you if it is your first time making them.
- Allow the dough to rest at least an hour, but overnight is best.
- While rolling the dough into balls, spray your hands with cooking spray to prevent the dough from sticking. You will need to reapply cooking spray to your hands during the process, but don’t stress, it’s extra moisturizing.
- You can roll the dough into balls, freeze the balls, then pull out the dough to cook when you are ready. (How’s that for not procrastinating!)
Dairy-Free Chocolate Cookies to Make Next
Got a hankering for more chocolate cookies? Here are some delicious and dairy-free chocolate cookies to try next time!
- Vegan Chocolate Peanut Butter Ritz Cookies
- Double Chocolate Chip Cookies
- Vegan Chocolate Shortbread Cookies
If you tried this dairy-free chocolate crinkle cookie recipe please let me know in the comments below!
You can also share a picture of it with me on Instagram by tagging @mylifeafterdairy so I can see all of your life after dairy adventures!
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Dairy-Free Chocolate Crinkle Cookies
Rich, fudgy, and oh so delicious, these dairy-free chocolate crinkle cookies are the perfect addition to your holiday cookie platter.
Ingredients
- 2 cups Flour
- 1 cup Unsweetened Cocoa Powder
- 2 teaspoons Baking Powder
- ¼ teaspoon Salt
- 1 ½ cups Sugar Granulated
- ½ cup Vegan Butter Room Temperature
- 4 large Eggs Room Temperature
- 2 teaspoons Vanilla
- ¼-½ cup Powdered Sugar
Instructions
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In a medium sized bowl, whisk together 2 cups flour, 1 cup unsweetened cocoa powder, 2 teaspoons baking powder, and ¼ teaspoon salt. Set aside.
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In the bowl of a standing mixer, cream together ½ cup plant based butter and 1 ½ cups granulated sugar.
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Next, add 2teaspoons vanilla and the 4 eggs, one egg at a time, until incorporated.
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Spoon the flour mixture into the butter mixture about ¼ cup at a time.
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Cover and chill the dough for 1 hr or overnight.
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When you are ready to bake the cookies, preheat the oven to 350°F and line a cookie sheet with parchment paper.
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Roll the dough into 1 Tablespoon sized balls. Roll the balls into powdered sugar. Bake for 10 minutes.
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Remove from oven and cool before eating.
Recipe Notes
You can make the dough in advance, roll the dough into balls, and freeze until ready to bake. Then remove from freezer, roll in powdered sugar and bake at 350°F for 10-12 minutes.
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