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Dairy-Free Chocolate Crinkle Cookies

A plate of chocolate crinkle cookies with a bottle of oat milk on a white counter.
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Rich, fudgy, and oh so delicious, these dairy-free chocolate crinkle cookies are the perfect addition to your holiday cookie platter.

Ingredients

Scale
  • 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

  1. 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.
  2. In the bowl of a standing mixer, cream together ½ cup plant based butter and 1 ½ cups granulated sugar.
  3. Next, add 2teaspoons vanilla and the 4 eggs, one egg at a time, until incorporated.
  4. Spoon the flour mixture into the butter mixture about ¼ cup at a time.
  5. Cover and chill the dough for 1 hr or overnight.
  6. When you are ready to bake the cookies, preheat the oven to 350°F and line a cookie sheet with parchment paper.
  7. Roll the dough into 1 Tablespoon sized balls. Roll the balls into powdered sugar. Bake for 10 minutes.
  8. Remove from oven and cool before eating.

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. 

Find it online: https://mylifeafterdairy.com/chocolate-crinkle-cookies/