Vegan Chocolate Crinkle Cookies


I’m usually more of a Holiday-cooking over Holiday-baking type of person. Not this year. I’m kind of falling for baking lately. I don’t bake often, so any chance I get to bring something to a Holiday gathering, I bake!

These brownie-like powdered cookies are the perfect combination of fudge-y and sweet! Each bite is soft and chewy on the inside, with a crunchy sugary exterior.

It’s been lots of fun experimenting with plant-based baking. I say fun because I often end up making multiple batches (trying to enhance the recipe), and share them with friends and family to help me decide on the right one. Besides that, I’m almost always fascinated by the process – knowing that I’m baking with no eggs or dairy. Sometimes I learn that I barely even need liquids. These cookies for example, are made with only one – and it’s not oil or vegan milk. It’s water!


Let’s talk cooking!

I’ll make this quick. Just like the cookies…

With less than 10 ingredients, it takes 10 minutes to prep them, another 10 to bake, and a final 10 to cool down. All of which is done in 5 simple steps!

You’ll notice from the ingredients list that these cookies are dairy-free, oil-free, and gluten-free. A simple Christmas treat that’s for everyone!

Scroll down for the video recipe!

Who doesn’t like to make cookies with only a few ingredients? Most of which are probably already found in the pantry.

If you don’t have blanched almond flour (or almonds to process at home), you can swap it out with oat flour – finely blend some oats at home.

Only 8 Ingredients

  1. Ground Chia
  2. Water
  3. Blanched Almond Flour
  4. Caster Sugar
  5. Cocoa Powder
  6. Baking Powder
  7. Salt
  8. Icing Sugar

Directions

Making the Chia Eggs

Whisk the ground chia with room temperature water in a small bowl. Let it sit for 5 minutes to thicken.

Note: you can make your ground chia by blending/processing chia seeds in a blender/food processor.

Making the Dough

Mix the remaining ingredients in a large bowl – except for the icing sugar.

Note: you can make caster sugar by blending granulated sugar until it is finely ground. I find this allows the sugar to be absorbed better while baking.

Add in the chia eggs and mix again using your hands. Fold and knead the dough – covering both sides. Repeat until the dough is fully combined and rolled into a large ball.

Note: it may look too dry, or that it needs a liquid to get combined. Keep on kneading & tossing everything and you won’t need any other liquids.

Making the Cookies

Break it apart into 15 small chunks. Roll each into a small ball and throw in a bowl of icing sugar. Toss around on all sides to coat well. Then press down the centre on each ball to flatten into cookie-shapes.

Bake at 300 F | 150 C for 10 minutes on the top rack. Remove and let cool for another 10 minutes before serving.


Whether you’re a Holiday-cooking or Holiday-baking type of person, consider making these Vegan Chocolate Crinkle Cookies for a Christmas treat this year.

It’s a super easy bake to make. They’re rich and gooey on the inside, with a slight sugary crunch on the outside that makes every bite fun and sweet!


Hope you give this recipe a try. I’m sure you will enjoy it! If you do, I would love to see your recreation and learn how it went. Leave me a comment here and tag me in your photos on Instagram/Facebook/TikTok @demeals.ca #demeals


Vegan Chocolate Crinkle Cookies

Recipe by Waseem Hijazi
Servings

15

cookies
Prep time

10

minutes
Baking time

10

minutes
Cooling Time

10

minutes

These brownie-like powdered cookies are the perfect combination of fudge-y and sweet! Each bite is soft and chewy on the inside, with a crunchy sugary exterior. They are dairy-free, oil-free, and gluten-free. A simple Christmas treat that’s for everyone!

Ingredients

  • 2 Tbsp Ground Chia

  • 6 Tbsp Water – Room temp

  • 2 Cups Blanched Almond Flour – See Notes (1)

  • 1 Cup Caster Sugar – See Notes (2)

  • 4 Tbsp Cocoa Powder – Sifted

  • 1 Tsp Baking powder

  • Pinch of Salt

  • 4 Tbsp Icing Sugar

Directions

  • Preheat the oven to 300 F | 150 C. Line a baking sheet with parchment paper.
  • Make the chia eggs by whisking the ground chia with the water in a small bowl until thickened. Let it sit for 5 minutes.
  • Mix the remaining ingredients in a large bowl – except for the icing sugar. Add the chia eggs and mix again. Using your hands: fold and knead the dough, continuously covering both sides. Repeat until the dough is fully combined and rolled into one large ball. See Notes (3)
  • Break apart a small chunk and roll into a ball. Toss in a bowl of icing sugar to fully coat. Place on the baking sheet and press down the centre of each ball to flatten down.
  • Bake for 10 minutes on top rack. Remove and let cool for another 10 minutes.

    Enjoy!

Recipe Video

Notes

  • (1) You can use oat flour instead of blanched almond flour in this recipe. The almonds add a nicer texture – often used in Amaretti Cookies.
  • (2) You can make your own caster sugar by blended/processing granulated sugar in a blender/food processor until finely ground. This helps the sugar get absorbed better while baking.
  • (3) It may feel like you need some liquid/water into the dough to be knead. By repeating the kneading and covering process, you won’t need to add any sort of liquid – besides the chia eggs.

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