Hi friends! Happy Valentine’s Day, Galentine’s Day, or Eat-Chocolate-and-Watch-Netflix-in-Your-Underwear-Day…whichever you observe. Since eggs are crazy expensive—and kind of hard to find—right now, here’s a sweet treat you can make for the holiday that doesn’t require a single egg: Vegan Chocolate Crinkle Cookies!
Fudgy, Decadent…and Vegan!
I love a chocolate crinkle cookie. In fact, I made a similar cookie for Valentine’s Day five years ago (these Chocolate Mint Snowball Cookies). And I made a spiced version for the holidays a couple of years ago (these Spiced Chocolate Crinkle Cookies). However, both of those require butter and eggs.
You can put those ingredients away for this one, but that doesn’t mean we’re putting away any chance of flavor. In fact, these cookies are so decadent you’ll swear they were chock FULL of butter.
One of the ways I amped up the chocolate flavor in these cookies was by adding instant espresso and almond extract. These flavors enhance chocolate so well and help make these cookies luxuriously fudgy…just look at them!
Since they’re vegan, these cookies have a few different ingredients than a typical chocolate crinkle cookie:
- Flax eggs are miraculous and an ideal replacement for eggs in a cookie. All you have to do is mix together ground flaxseed and water and let it sit for 5 minutes. It thickens up until it’s about the same consistency as egg whites. Amazing!
- Vegetable oil instead of butter. I don’t typically like the flavor of margarine or the feel of shortening in cookies, so I opted for oil…which—bonus—adds chewiness. Any kind of vegetable oil will work. I used canola, but olive oil, avocado oil, or even melted coconut oil should work. Olive oil and coconut oil will add unique flavors to the cookies, but they’re flavors that lend themselves well to chocolate.
- Nondairy milk. I used soy milk, because that’s what I had on hand. But oat, almond, or coconut milk should work well too.
Even without the butter and eggs, these cookies turn out pillowy soft with chewy edges, and they’re SO delicious.
Making Vegan Chocolate Crinkle Cookies
These cookies are quick and easy to make:
First, make your flax eggs by combining the ground flaxseed (I like Bob’s Red Mill) and water. Let it sit at room temp for at least 5 minutes.
Next, combine your dry ingredients (flour, cocoa powder, baking soda & powder, instant espresso, and salt). Then, in a separate bowl, mix the oil and both sugars till combined. I used my stand mixer with the paddle attachment, but you could use a hand mixer or even a whisk or wooden spoon and a little elbow grease.
Then add your flax eggs, nondairy milk, and vanilla and almond extracts. Mix that well, then add the flour mixture and mix till combined.
Finally, scoop the cookies into 2T-sized balls (or 3T if you want big, hefty cookies), roll in powdered sugar, place onto a lined cookie sheet, and bake. Note: the dough will be a bit on the oily side, but the cookies won’t bake up oily…they’ll be perfectly soft, chewy, and moist!
Once your cookies are baked, let them cool on the cookie sheet for 10 minutes, then move to a cooling rack to cool completely. Then try not to eat them all. 😉
These cookies can be stored in an airtight container at room temp for a few days. They also freeze pretty well (put them in an airtight container or freezer bag and freeze for up to two months).
If you like these, you’ll also love my Vegan Chocolate Chip Cookies! They’re just as easy to make and just as delicious.
Whichever holiday you celebrate this week, make sure to take some time to bake a sweet treat and let your people know you love them.
Happy baking!
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Vegan Chocolate Crinkle Cookies
Ingredients
- 2 T ground flax seed
- 5 T water
- 2 c all-purpose flour
- 1/2 c Dutch cocoa powder
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1 tsp kosher salt*
- 1 tsp instant espresso powder
- 3/4 c vegetable oil
- 1/2 c granulated sugar
- 1 c packed brown sugar
- 3 T nondairy milk**
- 1 tsp vanilla extract
- 1/2 tsp almond extract
- 1/2 c powdered sugar (for rolling)
Instructions
- Preheat oven to 350°F. Line two cookie sheets with parchment paper or silicone baking sheets.
- Make flax eggs: Combine the ground flax seed and water in a small bowl and let sit for at least 5 minutes.2 T ground flax seed, 5 T water
- Whisk together flour, cocoa powder, baking soda, baking powder, salt, and instant espresso. Set aside.2 c all-purpose flour, 1/2 c Dutch cocoa powder, 1 tsp baking soda, 1/2 tsp baking powder, 1 tsp kosher salt*, 1 tsp instant espresso powder
- In the bowl of a stand mixer fitted with the paddle attachment (or in a large mixing bowl using a hand mixer), combine oil and both sugars, mixing just until completely combined.3/4 c vegetable oil, 1/2 c granulated sugar, 1 c packed brown sugar
- Add the flax eggs, nondairy milk, vanilla extract, and almond extract. Mix until well combined and smooth, about 1-2 minutes.3 T nondairy milk**, 1 tsp vanilla extract, 1/2 tsp almond extract
- Add the flour mixture, mixing until fully incorporated. Scrape the bottom of the bowl to ensure you don't miss any bits of flour.
- Using a medium cookie scoop or your hands, scoop dough into 2T-sized balls. Roll in powdered sugar and place on cookie sheet about 1" apart.1/2 c powdered sugar (for rolling)
- Bake for 8-10 minutes, or until tops are nicely cracked and the cracks no longer look wet. Let cool on cookie sheet for 10 minutes, then move to a cooling rack to cool completely.Store in an airtight container for up to 5 days.
Notes
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