Eggless Chocolate Crinkle Cookies (Vegan)

Eggless Chocolate Crinkle Cookies are chewy, fudgy, soft, slightly crunchy outside, and tender inside. They are decadent and addictive and can be a blast for a perfect holiday season!

The recipe for Eggless Chocolate Crinkle cookies is beyond easy and straightforward to follow. Making these cookies with kids will bring more fun and excitement.

Jump to:

• About Eggless Chocolate Crinkle Cookies
• Ease of Making Crinkle Cookies
• Why You Will Love These Cookies
• Rolling The Cookie Dough Balls In Two Sugars
• Ingredients
• Step-by-Step Directions
• Storing Suggestions
• Helpful Tips
• More Eggless Cookies
• Recipe Card

About Eggless Chocolate Crinkle Cookies

These cookies are very close to my heart, as I started my baking journey by experimenting with these cookies a long time ago. And my son (my picky eater) loves crinkle cookies so much. 

As soon as we see the season’s first snowfall, we naturally get the reminder to make these powdered sugar-covered cookies.

The recipe for these cookies is straightforward. Also, we need a few ingredients to make holiday special chocolate crinkle cookies.

These cookies do not contain eggs or any other dairy products. So they are not only eggless but are vegan too.

The recipe calls for refrigerating the dough for two hours; however, we can refrigerate it for up to two days. And that makes it a perfect make-ahead treat. Keep the dough tightly covered in the fridge and take it out right before you plan to bake the cookies. 

These Vegan Chocolate Crinkle Cookies are easy and fun to bake. Eggless Chocolate Crinkle Cookies are a bit crisp outside and fudgy, soft, and tender inside. These cookies are slightly chewy and more like a cake cookie.

I hope you will like these cookies as much as my family does. When holidays are around the corner, these cookies are worth adding to the baking list.

Also, rolling into granulated sugar provides a nice crunch to these chocolate cookies. The cookies will be very soft after removing from the oven. However, they will firm upon cooling, so do not overbake. 

Ease of Making Crinkle Cookies

I use a stand mixer to make these cookies. But we can also make it using a hand-held electric mixer. There is no beating of butter and sugar involved in this recipe. So we can even make the dough with our hands using a wooden spoon or spatula.

So the recipe is pretty simple; sift and whisk dry ingredients into a bowl. Then mix all the wet ingredients and add dry into wet. 

The dough comes together easily and quickly. Take the dough into a bowl and tightly cover it with cling wrap. Place the dough into the fridge for at least 2 hours. 

Preheat the oven and remove the dough from the fridge when ready to bake. Scoop the dough with a small ice cream scoop or a tablespoon and make cookie balls. Roll each cookie dough ball into granulated sugar and then into powdered sugar.

Bake the cookies for 10-12 minutes. Let them cool completely, and sprinkle some more powdered sugar if you wish.

Why You Will Love These Cookies

• Chocolate Crinkle Cookies are perfect for holidays and cookie exchanges.
• They are slightly crisp outside with a soft and tender interior.
• The cookies are fudgy, super chocolatey, and decadent.
• Kids would love these cookies; making them with kids will be fun.
• The recipe is eggless and vegan.

Rolling The Cookie Dough Balls In Two Sugars

I found that the icing sugar becomes more like patches after the cookies are baked if rolling cookie dough balls only into powdered sugar.

To prevent that, I tried giving the first coat of granulated sugar and then rolled it generously into powdered sugar. So it prevented sugar patches and also provided a nice outside crunch to the cookies. And since then, I have always used the same technique.

However, you can only cover the cookie dough balls with powdered sugar, but I will highly recommend coating them with both. And we don’t need a lot of granulated sugar to do so; only 2-3 tbsp. I have applied the same technique to my Eggless Orange Crinkle Cookies. And they are equally delicious as the Chocolate Crinkle Cookies but with a totally different flavoring adventure.

Ingredients

1. Cocoa Powder: I have used Dutch Processed Cocoa Powder for this recipe. However, I have made it also with natural cocoa powder. And you can use either one. I like using Dutch-processed because it provides a darker color as well as more chocolate flavor. But again, you can also use natural cocoa powder and get the same delicious cookies.
2. Sugar: I have used ½ cup of granulated sugar. And with half a cup of sugar, the cookies will be moderately sweet. I coated the cookie dough balls with two sugars, granulated sugar, and powdered sugar. I also like to sprinkle some more icing sugar after the cookies are cooled. And so, I found that using ½ cup of sugar is enough as we add more sugar later. But if you prefer your cookies to be very sweet, you can add ¾ cup of sugar instead of ½ cup.
3. Oil: I have used sunflower oil for this recipe. But you can also use canola or vegetable oil. I tried making this recipe with ¼ cup of oil and ⅓ cup of oil. Using less oil doesn’t make any difference in the taste. But cookies with ¼ cup of oil don’t spread much, and hence we don’t get as many crinkles. However, using a bit more oil makes a difference in the appearance of the cookies. So finally, I settled on ⅓ cup of oil to make these delicious cookies. 
4. Cornstarch Mixture: This mixture is simple and easy to make. It is used to provide binding and moisture to the cookies. You can also consider it as an egg replacement. However, we don’t need to buy any egg replacers from the store. We need three simple ingredients to make this mixture: cornstarch, oil, and water.

Step-by-Step Directions

Making a Cookie Dough

• Sift all-purpose flour, cocoa powder, baking powder, and salt together.
• Whisk well and set aside.

• In a small bowl, take cornstarch, oil, and water.
• Mix it until well combined. Set it aside.

• In a mixing bowl, take oil and sugar and mix until combined.
• If using a stand mixer, use the paddle attachment.

• Add cornstarch mixture and vanilla extract. Mix everything until well combined.

• Add dry ingredients into wet and mix on low speed until combined.
• Do not overmix.

• The dough will be very soft. Take it into a bowl.
• Cover the ball tightly with cling wrap and place it into the fridge for at least 2 hours or up to two days.

• When ready to bake, preheat the oven to 350°F (180°C).
• Line a baking sheet with a silicone mat or parchment paper. 
• Take the dough out of the fridge. 
• Take granulated sugar and powdered sugar into separate bowls.

• With a small ice cream scoop or a tablespoon, scoop the dough.
• Make a ball and flatten it slightly. 
• Roll each dough ball into granulated sugar and then into powdered sugar.
• Place the dough balls on a prepared baking sheet. 

• Bake the cookies at 350° F for 10-12 minutes.
• Remove from the oven and let them cool slightly on a baking sheet.

• Transfer the cookies onto a wire rack and cool completely before serving.
• After the cookies are completely cooled, you can sprinkle more icing sugar on the cookies if you prefer.

Storing Suggestions

• Storing The Cookies: Store the cookies in a sealed container for up to 5 days. Store the cookies in the fridge for a few more days to keep them for extended shelf life.
• Freezing The Cookies: Allow the cookies to cool completely. Then, freeze them in a freezer-safe bag or container for up to two months.
• Freezing The Cookie Dough: Once you make the dough, tightly wrap it with plastic wrap. Then place it in the freezer bag and pop it in the freezer for up to three months. When you are ready to bake cookies, thaw the cookie dough in the fridge overnight and follow the baking instructions.

Helpful Tips

• Measuring: For the perfect textured cookies, make sure to measure the flour correctly using a kitchen scale. If using the cup method, fluff your flour with the spoon and then spoon it into a measuring cup. Then, level it off with the knife.
• Dough: Do not overmix the dough to prevent the cookies from being dense.
• Chilling: The chilling of the dough is essential for the perfect baking of cookies. Make sure to chill the dough for at least two hours.
• Scooping: Use a small ice cream scoop or tablespoon to scoop the cookie dough to make the cookies even-sized.
• Scaling: The recipe can easily be halved or doubled to get fewer or more cookies.

More Eggless Cookies

You May Like More Cookies

• Eggless Coconut Cookies (Indian Style)
• Shortbread Cookies (Eggless)
• Eggless Sugar Cookies
• Eggless Lemon Cookies
• Oatmeal Cranberry Pecan Cookies (Eggless)

Recipe Card