3-Ingredient Vegan Chocolate Crinkle Cookies That Will Amaze You

Oh my gosh, you have to try these vegan chocolate crinkle cookies! I’ve been obsessed with cracking the code for perfect vegan desserts ever since my best friend went plant-based (and kept stealing bites of my regular chocolate cookies). After what felt like a hundred batches – some too cakey, some that spread into sad puddles – I finally nailed it. The secret? Applesauce! It gives these fudgy little gems that perfect crackly top and melt-in-your-mouth texture, without a single egg or dairy product in sight.

These aren’t just “good for vegan” cookies – they’re downright magical. That classic powdered sugar snowcap hides rich, dark chocolate centers that stay irresistibly soft. They disappear faster than I can bake them at holiday parties, and nobody ever guesses they’re vegan until I spill the beans. Trust me, whether you’re plant-based or just craving an amazing cookie, this is the recipe that’ll make you do a happy dance when you pull them out of the oven.

Why You’ll Love These Vegan Chocolate Crinkle Cookies

Seriously, what’s not to love? These cookies are:

• Crazy chocolatey – That deep cocoa flavor will make you forget they’re vegan
• Melt-in-your-mouth soft with that perfect crinkle top (the powdered sugar coating is my favorite part!)
• Quick to make – No weird ingredients, no waiting around – just mix, roll, and bake
• Totally plant-based but taste just like the classic version (my dairy-loving husband can’t tell the difference!)
• Kid-approved – My nieces go wild for these, especially when they get to help roll the dough balls

The best part? You probably have all the ingredients in your pantry right now. Let’s get baking!

Ingredients for Vegan Chocolate Crinkle Cookies

Grab these simple ingredients – I promise you won’t need to make a special trip to the store! Every single one plays an important role in creating those perfect crinkly tops and fudgy centers. Here’s what you’ll need:

• 1 ½ cups all-purpose flour (spooned and leveled – don’t pack it or your cookies will be tough!)
• ½ cup unsweetened cocoa powder (the good stuff – I use Dutch-process for that deep chocolate flavor)
• 1 cup granulated sugar (regular white sugar works best for that classic crackle effect)
• ¼ cup vegetable oil (or melted coconut oil if you want a hint of coconut flavor)
• ¼ cup unsweetened applesauce (this is our magic egg replacer – or use mashed banana for a fruity twist)
• 1 tsp vanilla extract (pure vanilla, not imitation – it makes a difference!)
• 1 tsp baking powder (not soda – this gives just the right lift)
• ¼ tsp salt (just a pinch to balance the sweetness)
• ½ cup powdered sugar for rolling (the snowy coating that makes them look so pretty)

See? Nothing weird or hard to find. I always double the recipe because these disappear FAST – my kids start hovering the second they smell chocolate in the oven!

Equipment You’ll Need

Don’t worry – no fancy gadgets required here! Just grab these kitchen basics (you probably already have them out anyway):

• 2 mixing bowls (one for dry, one for wet ingredients – I use my favorite mismatched ones)
• Whisk (or fork in a pinch!)
• Measuring cups and spoons
• Baking sheet (that trusty old one works fine)
• Parchment paper (lifesaver for easy cleanup)
• Spatula (for scraping every last bit of that delicious dough)

That’s it! Now let’s make some magic happen.

How to Make Vegan Chocolate Crinkle Cookies

Okay, let’s get to the fun part! These cookies come together so easily – I’ll walk you through each step. Just follow along, and in no time, you’ll have a kitchen that smells like a chocolate dream. Here’s exactly how I make them:

Step 1: Mix Dry Ingredients

First things first – preheat that oven to 350°F (175°C). Trust me, you want it nice and hot when your cookies are ready to bake. Now grab your first mixing bowl and let’s get those dry ingredients together:

• Whisk together 1 ½ cups flour, ½ cup cocoa powder, 1 tsp baking powder, and ¼ tsp salt
• Make sure everything is completely combined – no cocoa powder lumps allowed!
• I like to sift mine if I’m being fancy, but a good whisking works just fine too

Set this aside – we’re building layers of flavor here, just like my grandma taught me.

Step 2: Prepare Wet Ingredients

Now for the magic mixture that makes these cookies so deliciously moist and rich:

• In your second bowl, whisk together 1 cup sugar, ¼ cup oil, and ¼ cup applesauce until it’s completely smooth
• Stir in 1 tsp vanilla extract – I usually add an extra splash because I can’t resist
• You’ll know it’s ready when it looks like a shiny chocolate syrup (oh, the temptation to just eat this as-is!)

This is where the vegan magic happens – that applesauce works just like eggs to bind everything together, but makes the cookies even more tender.

Step 3: Form and Bake the Cookies

Now comes the fun, slightly messy part that kids love to help with (just don’t let them see your powdered sugar-covered hands!):

• Pour the wet ingredients into the dry and stir until just combined – don’t overmix!
• Let the dough rest for 5 minutes (this helps it firm up just enough for rolling)
• Scoop about 1 tablespoon of dough and roll into 1-inch balls between your palms
• Roll each ball generously in powdered sugar until fully coated (the more sugar, the prettier the crackle!)
• Place on a parchment-lined baking sheet about 2 inches apart – they’ll spread a little
• Bake for 10-12 minutes until the tops look cracked and the centers are just set

The hardest part? Waiting 5 minutes before transferring them to a cooling rack! They’ll be soft at first but firm up perfectly as they cool. That’s when the magic crackle pattern really shows off.

Tips for Perfect Vegan Chocolate Crinkle Cookies

After burning (okay, slightly overbaking) my first few batches, I’ve learned all the tricks to cookie perfection! Here’s what makes the difference:

• Underbake slightly – Pull them out when the edges are set but centers still look soft for ultimate chewiness
• Chill sticky dough – If your dough is too soft to roll, pop it in the fridge for 15 minutes (no one likes powdered sugar fingerprints everywhere!)
• Space them out – Give those cookies room to breathe – they’ll spread about an inch as they bake
• Double-coat with sugar – Roll in powdered sugar twice for extra snowy tops that really crack beautifully
• Use a cookie scoop – Makes portioning so much easier and keeps your hands cleaner

Trust me – once you nail these little tricks, you’ll be the cookie hero at every gathering!

Variations and Substitutions

One of the best things about these cookies? You can tweak them to your heart’s content! I’ve tried just about every variation imaginable (sometimes by accident when I ran out of ingredients). Here are my favorite twists and what to expect from each:

Applesauce Alternatives

Out of applesauce? No worries! These work great too:

• Mashed banana (about ¼ cup) – Adds a subtle fruity sweetness and makes the cookies extra moist (my kids call these “chocolate banana snowballs”)
• Pumpkin puree – Perfect for fall! Gives a slightly earthy flavor that pairs amazingly with the chocolate
• Flax egg (1 tbsp ground flax + 3 tbsp water) – Works in a pinch, but the cookies will be a tad denser

Flour Swaps

Need gluten-free? Here’s what I’ve tested:

• 1-to-1 gluten-free flour blend – Works beautifully, just don’t pack it when measuring
• Whole wheat flour – Makes them heartier with a nutty flavor (use 1 cup whole wheat + ½ cup all-purpose to avoid dryness)
• Oat flour – Creates a chewier texture (grind rolled oats in a blender until fine)

Fun Flavor Twists

When I’m feeling fancy, I’ll jazz them up with:

• Peppermint extract (½ tsp) instead of vanilla – Holiday magic! Pair with crushed candy cane sprinkle on top
• Orange zest (1 tbsp) – Bright citrus cuts through the rich chocolate amazingly
• Espresso powder (1 tsp) – Deepens the chocolate flavor without making them taste like coffee
• Mini chocolate chips (½ cup) – Because more chocolate is always better (fold in after mixing)

A word to the wise – the more substitutions you make, the more the texture might change. My first batch with banana instead of applesauce spread more than usual, so I started chilling that dough for 20 minutes first. Baking is all about experimenting and having fun with it!

Storing and Reheating Vegan Chocolate Crinkle Cookies

Okay, confession time – these cookies rarely last long enough in my house to need storing! But when they do (or when I miraculously manage to hide a batch), here’s how to keep them tasting fresh and delicious:

Room temperature storage: Pop them in an airtight container with a piece of bread (trust me on this!). The bread keeps them soft while absorbing any excess moisture. They’ll stay perfect for up to 5 days this way – if you can resist eating them all sooner!

Freezing the dough: My secret weapon for sudden cookie cravings! Roll the dough balls and freeze them on a baking sheet before transferring to a freezer bag. They’ll keep for 3 months – just add 1-2 minutes to the bake time when you’re ready.

Reheating magic: If your cookies lose that just-baked warmth, revive them in a 300°F oven for 3-5 minutes. This brings back that crisp sugar coating and soft center. Whatever you do, don’t microwave them – you’ll end up with sad, soggy cookies (learned that the hard way!).

Pro tip: The powdered sugar coating might absorb a bit over time. Just give them a quick roll in fresh powdered sugar before serving to restore that snowy look!

Nutritional Information

Okay, let’s be real – we’re not eating cookies for their nutritional value! But since some folks like to know (and maybe you’re balancing out that second cookie with some numbers), here’s the scoop on what’s in each delicious bite:

Each vegan chocolate crinkle cookie contains approximately:

• 120 calories (totally worth it for that chocolatey goodness!)
• 4g fat (mostly from the oil – I use canola for a neutral flavor)
• 21g carbs (hey, it’s a cookie – what did you expect?)
• 1g protein (not bad for a sweet treat!)
• 1g fiber (thanks to that cocoa powder)
• 45mg sodium (just a pinch from the salt)
• 12g sugar (the perfect balance of sweet and chocolate)

Important note: These numbers are estimates based on standard ingredients. Your exact counts might vary depending on:

• The brand of cocoa powder you use (some have more fat than others)
• Whether you substitute applesauce for banana (adds a few more calories)
• How generous you are with that powdered sugar coating (I won’t tell if you’re extra generous!)

Bottom line? These are definitely a treat, but they’re way better for you than store-bought cookies packed with weird ingredients. And since they’re vegan, they’re naturally cholesterol-free – bonus!

FAQs About Vegan Chocolate Crinkle Cookies

Over the years, I’ve gotten so many questions about these cookies – usually while someone’s mouth is full of crumbs! Here are the answers to the most common head-scratchers I hear:

Why didn’t my cookies crack on top?
Don’t panic! This usually happens for two reasons – either the dough was too wet (try chilling it for 15 minutes next time) or you didn’t roll them in enough powdered sugar. That snowy coating is what creates those gorgeous cracks as the cookies expand in the oven. Go heavy-handed with it!

Can I use coconut sugar instead of white sugar?
You can, but they won’t crinkle as dramatically. Coconut sugar doesn’t dissolve the same way, so you’ll get a denser cookie with less crackle. If you do swap, reduce the amount slightly since coconut sugar is sweeter – maybe ¾ cup instead of a full cup.

My cookies spread too much – help!
Ah, the dreaded cookie pancake! This happens if your dough is too warm or your baking powder is old. Try chilling the dough for 30 minutes before baking, and make sure your baking powder is fresh (test it by dropping ½ tsp in hot water – it should bubble vigorously).

Can I make these gluten-free?
Absolutely! My neighbor swears by using a 1-to-1 gluten-free flour blend (we love Bob’s Red Mill). The texture comes out slightly more delicate, but just as delicious. Pro tip: Let gluten-free dough rest for 10 minutes before rolling – it helps the flour absorb moisture better.

Why are mine dry instead of fudgy?
Overbaking is the usual culprit. Remember, they’ll continue cooking on the hot baking sheet after you pull them out. Take them out when the edges look set but centers still seem slightly underdone – they’ll firm up perfectly as they cool.

Share Your Results

Alright, cookie crew – I need to see your masterpieces! There’s nothing I love more than waking up to photos of your cracked, sugar-dusted cookies with captions like “I can’t believe these are vegan!” or “My kids demolished the whole batch!” Seriously, it makes my day every time.

Drop a comment below to tell me:

• Which variation you tried (peppermint? orange zest? spill the details!)
• How many cookies disappeared before they even hit the cooling rack (no judgment here!)
• Any brilliant tweaks you discovered – I’m always looking for new ideas to test

Tag me @CrazyCookieKate on Instagram if you share photos – I’ll repost my favorites! And if you loved this recipe as much as I do, give it a 5-star rating so other bakers know it’s the real deal. Nothing beats that moment when you pull these crackly beauties from the oven – now go make some magic and show me what you’ve got!

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