5.0 from 12 votes
Vegan Chocolate Crinkle Cookies
Soft, melt in your mouth cookies with a fudgy, brownie-like centre. Perfect for festive parties!
Prep Time
10 mins
Cook Time
10 mins
Additional Time
30 mins
Servings: 8
Calories: 146 kcal
Course:
Dessert
Cuisine:
Vegan
Ingredients
- 100 g Self-raising flour* (¾ cup)
- 25 g cocoa powder (¼ cup)
- 45 g vegan margarine (~3 tablespoons)
- 100 g caster sugar (½ cup)
- ½-1 Teaspoon Flavour extract of choice (I like to use peppermint, orange or vanilla. Amounts will vary depending on the flavour so adjust to taste.)
- 2 Tablespoons soy milk (sub for any other plant-based milk)
- 60 g icing/powdered sugar (~½ cup)
Notes
- *If you can't find self-raising flour, add 1 tsp baking powder to plain flour.
- Self-raising flour can be subbed 1:1 for a gluten-free self-raising flour blend. Make sure your blend contains xanthan gum, which will help the cookies stick together. Otherwise, add 1/8 teaspoon of xanthan gum separately.
- If using gluten-free flour, the cookies will be a lot more fragile. Once they're completely cool, carefully transfer them to the fridge and leave them in there for 1 hour, to help them to firm up and become chewier.