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 this chocolate crinkle cookie recipe:

• Make these in 20-minutes
• Vegetarian friendly (and can be made vegan)
• Loaded with chocolate flavor
• Perfect for Christmas

How do you make chocolate crinkle cookies?

This recipe can be made up so quickly. Who said baking had to be complicated? Here’s how you make this chocolate crinkle cookie recipe:

1. To a medium-sized mixing bowl, combine the cocoa powder, cacao powder, sugars and olive oil
2. Whisk or stir till combined
3. Add in either the flax eggs or regular eggs and stir till combined
4. Once combined, add in the vanilla
5. Into another medium-sized mixing bowl, combine the flour, baking powder and salt. Stir till combined
6. Add the dry ingredients to the wet ingredients bowl and stir just till well combined
7. Cover with a cloth, wax paper or cling film and place in the fridge for at least 3 hours but can be left overnight
8. Preheat the oven to 350F and line two large baking sheets with parchment paper and set aside
9. 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
10. Bake for 10 minutes and cool on the baking sheet for 5 minutes before transferring them to a cooling rack
11. Enjoy and let me know what you think in the comments below!

How do you make these cookies vegan?

This is such an easy swap. To make this chocolate crinkle cookie recipe vegan, all you have to do is swap out the regular eggs to flax eggs or your egg replacement. Voila!

What’s the difference between cocoa and cacao powder?

This can confuse a lot of people, and some people think these two powders are the same thing but believe me, they aren’t! The difference between the two are as follows:

So cacao powder is made from fermented beans that have not been roasted. They are processed at low temperatures and then milled into a powder. This powder is usually bitter in taste and higher in nutritional content. Cocoa powder is made from beans that are both fermented and roasted, the result is less bitter, slightly darker, and has lost some of its nutritional value.

Other cookie recipes you’ll love:

• Granola Chocolate Chip Cookies
• Banana Chocolate Chip Cookies
• Chewy Sunbutter Cookies
• Vegan Sugar Cookies

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The Best Chocolate Crinkle Cookie Recipe

★★★★★ 5 from 9 reviews

• Author: Maria Koutsogiannis
• Prep Time: 10 minutes
• Cook Time: 10 minutes
• Total Time: 20 minutes
• Yield: 16 1x
• Category: Vegetarian, Vegan Desserts
• Cuisine: Baked Goods
• Diet: Vegetarian

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Description

This easy chocolate crinkle cookie recipe can be whipped up in under 30-minutes and are perfect for the holiday season.

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Scale 1x2x3x

Ingredients

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.

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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.