Name: Dark Chocolate Crinkle Cookies
Prep time: 15 min
Cook time: 15 min
Total time: 60 min
Ingredients: 3/4 + 1/4 cup granulated sugar (divided); 1/2 cup vegan chocolate chips (melted); 1/3 cup vegetable oil; 1/3 cup oat milk (or other mild-flavored plant milk, such as unsweetened almond); 2 tablespoons dark corn syrup; 1 tablespoon ground flaxseed; 1 teaspoon vanilla extract; 1 1/4 cup all-purpose flour; 2 tablespoons black cocoa powder (also known as black onyx cocoa powder); 3/4 teaspoon baking powder; 1/4 teaspoon salt; 1 cup confectioners' sugar (sifted)

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Dark Chocolate Crinkle Cookies ~

These classic dairy-free holiday cookies are soft, rich, and sweet with fudgy centers and layers of powdered sugar.

Perfect for holiday snacking!

Dark Chocolate Crinkle Cookies ~ These classic Christmas cookies are soft, rich, and sweet with fudgy centers and layers of powdered sugar. Perfect for holiday snacking!

The secret ingredient for achieving deep chocolate flavor and contrast of color is black cocoa. This is sometimes sold as ‘black onyx cocoa’ or simply ‘dark cocoa’.

Ingredients for Dark Chocolate Crinkle Cookies

3/4 + 1/4 cup granulated sugar, divided
1/2 cup vegan chocolate chips, melted
1/3 cup vegetable oil
1/3 cup oat milk, or other mild-flavored plant milk, such as unsweetened almond
2 tablespoons dark corn syrup
1 tablespoon ground flaxseed
1 teaspoon vanilla extract
1 1/4 cup all-purpose flour
2 tablespoons black cocoa powder, also known as black onyx cocoa powder
3/4 teaspoon baking powder
1/4 teaspoon salt
1 cup confectioners’ sugar, also known as powdered sugar

How to Make Dark Chocolate Crinkle Cookies

STEP ONE: Preheat the oven to 325°F. Line 2 baking sheets with parchment paper.

STEP TWO: In the bowl of a stand mixer, or with a heavy-duty hand mixer, mix together 3/4 cup granulated sugar, melted chocolate, oil, oat milk, corn syrup, flaxseed, and vanilla extract.

STEP THREE: In a medium bowl, whisk together the flour, cocoa powder, baking powder, and salt. Gradually mix in just until a thick dough comes together.

STEP FOUR: Refrigerate the dough for 30 minutes, until chilled throughout. Meanwhile, pour the remaining 1/4 cup granulated sugar into a small bowl and set it aside. Sift the confectioners’ sugar into a separate small bowl and set it aside.

STEP FIVE: For each cookie, scoop a heaping tablespoon of dough and roll it into a ball. Roll the ball first in the granulated sugar then roll in the confectioners’ sugar. Set on a cookie sheet at least 2 inches apart.

STEP SIX: Bake 14 minutes, until cookies are puffed and cracks are visible. Let cookies stand on the baking sheet for 5 minutes then transfer to wire racks until cooled completely.

Storage

While these cookies are best served the same day, they can be stored in an airtight container on the counter or for up to 5 days or in the freezer for up to 3 months.

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