This chocolate crinkle cookie recipe will make you drool. It’s so dang delicious, chocolatey, and perfect for your holiday baking.

❤️ Why You’ll Love 30 Minute Chocolate Crinkle Cookie Recipe

• Quick Preparation: Make these in just 20 minutes of active time for fast holiday baking.
• Vegetarian-Friendly: Perfect for vegetarian diets and can easily be made vegan with simple swaps.
• Loaded with Chocolate: Double chocolate flavor from both cocoa and cacao powder creates intense richness.

🍲 Ingredients

Cocoa and Cacao Powder – Using both powders creates incredible depth of chocolate flavor. Cocoa powder is made from fermented and roasted beans, resulting in less bitter, slightly darker flavor that’s perfect for baking. Cacao powder is made from fermented beans that haven’t been roasted, processed at low temperatures for higher nutritional content and more intense, bitter chocolate taste that adds complexity.

Flax Eggs or Regular Eggs – Eggs provide binding and structure for the perfect chewy texture. For vegan chocolate crinkle cookies, flax eggs work beautifully as a plant-based substitute without compromising the final texture or taste, making this recipe accessible to everyone.

👩‍🍳 How to Make 30 Minute Chocolate Crinkle Cookie Recipe

1. To a medium-sized mixing bowl, combine the cocoa powder, cacao powder, sugars and olive oil.  Whisk or stir till combined.  Add in either the flax eggs or regular eggs and stir till combined.  Once combined, add in the vanilla.
2. Into another medium-sized mixing bowl, combine the flour, baking powder and salt.  Stir till combined.
3. Add the dry ingredients to the wet ingredients bowl and stir just till well combined.
4. Cover with a cloth, wax paper or cling film and place in the fridge for at least 3 hours but can be left overnight.
5. Preheat the oven to 350F and line two large baking sheets with parchment paper and set aside.
6. Now, roll the dough into around 1 tbsp. balls and toss them into icing sugar. Coat them well and begin placing each ball on the pre-lined baking sheets.  You should be able to fit 8 cookies per sheet.
7. Bake for 10 minutes and cool on the baking sheet for 5 minutes before transferring them to a cooling rack.

🪄 Tips and Tricks

• Chilling Time: Don’t skip the chilling step – it prevents spreading and helps create the signature crinkle effect.
• Coating: Roll thoroughly in powdered sugar for the best crackled appearance after baking.
• Don’t Overbake: 10 minutes is perfect – cookies will continue cooking on the hot pan while cooling.
• Storage: Keep dough covered tightly to prevent drying out during chilling time.

🗒 Substitutions

• Vegan Option: Simply swap regular eggs for flax eggs or your favorite egg replacement for plant-based cookies.
• Single Chocolate: Use all cocoa powder if you don’t have cacao powder, though you’ll lose some complexity.
• Oil Alternative: Melted coconut oil or vegan butter can replace olive oil for different flavor profiles.
• Sugar Options: Coconut sugar can substitute some of the regular sugar for deeper molasses notes.

🗒 Best served with

• No Churn Vanilla Ice Cream with Pink Salt + Olive Oil
• Homemade Pumpkin Spice Latte
• Fresh Fruit Salad
• Greek Frozen Yogurt Recipe (Peach & Cherry)

👝 How to Store Leftovers

Store chocolate crinkle cookies in an airtight container at room temperature for up to one week. For longer storage, freeze baked cookies for up to 3 months or freeze the shaped dough balls before baking.

🤔 Common Questions

30 Minute Chocolate Crinkle Cookie Recipe

5 from 10 votes

🍪 These 30 Minute Chocolate Crinkle Cookies are rich, fudgy holiday perfection! An easy vegetarian recipe that can be made vegan too!

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Prep Time 10 minutes mins

Cook Time 10 minutes mins

Total Time 20 minutes mins

Course Vegetarian, Vegan Desserts

Cuisine Baked Goods

Servings 16

Ingredients

  

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• 1/3 cup cocoa powder
• 1/4 cup cacao powder
• 3/4 white sugar
• 1/4 cup brown sugar
• 1/4 cup olive oil
• 2 flax eggs or 2 regular eggs
• 1 tbsp. vanilla
• 1 cup all-purpose flour
• 1 1/3 tsp baking powder
• 1/2 tsp sea salt
• 3-4 tbsp. icing sugar place into a bowl for later

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Instructions

 

• To a medium-sized mixing bowl, combine the cocoa powder, cacao powder, sugars and olive oil.  Whisk or stir till combined.  Add in either the flax eggs or regular eggs and stir till combined.  Once combined, add in the vanilla.
• Into another medium-sized mixing bowl, combine the flour, baking powder and salt.  Stir till combined.
• Add the dry ingredients to the wet ingredients bowl and stir just till well combined.
• Cover with a cloth, wax paper or cling film and place in the fridge for at least 3 hours but can be left overnight.
• Preheat the oven to 350F and line two large baking sheets with parchment paper and set aside.
• Now, roll the dough into around 1 tbsp. balls and toss them into icing sugar. Coat them well and begin placing each ball on the pre-lined baking sheets.  You should be able to fit 8 cookies per sheet.
• Bake for 10 minutes and cool on the baking sheet for 5 minutes before transferring them to a cooling rack.

Notes

To make a flax egg: 2 tbsp. ground flax seed and 6 tbsp. warm water.  Combine in a small bowl, stir and let sit for 5 minutes before using in baked goods.

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