These Vegan Gluten-Free Chocolate Crinkle Cookies are super chocolatey, simple to make and have a crisp edge with a chewy interior! And this cookie dough requires no chill time!
I love making Vegan and Gluten-Free Desserts! Everyone can enjoy them and they can be so easy to make. I have all kinds of recipes from cookies like my Vegan Gluten-Free Chocolate Chip Cookies, to cakes, to bars like my Gluten-Free Peanut Butter Blondies!
Today, we're adding another cookie recipe to the mix. This time, a Vegan Gluten-Free Chocolate Crinkle Cookie. This recipe is simple to make and bakes up super chewy and chocolatey, thanks to cocoa powder and chocolate chips. And best of all, this recipe requires no chill time!
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Why You'll Love This Recipe
- This recipe is easy to make, so it's perfect for beginner bakers!
- They are super chewy and packed with cocoa and chocolate chips.
- These Chocolate Crinkle Cookies are gluten-free and vegan, so anyone can enjoy them.
- The cookies have a crisp edge with a super chewy interior.
- And most importantly, they are absolutely delicious!
Ingredient Notes
King-Arthur Gluten-Free Measure for Measure Flour: I only recommend King Arthur Measure for Measure Flour for this recipe and most of my other gluten-free cookies like my Vegan Gluten-Free Peanut Butter Cookies. It is easy to find and has a great flavor and texture!
Non-Dairy Butter: I used Country Crock Plant Butter Sticks.
Natural Cocoa Powder: I love Ghirardelli cocoa powder, but use what you have. And do not substitute Dutch-processed cocoa powder for this recipe!
Semi-Sweet Chocolate Chips: Adding some chocolate chips to these Gluten-Free Vegan Chocolate Crinkles Cookies makes them extra chocolatey!
Granulated Sugar and Powdered Sugar: The cookie dough is rolled in granulated sugar, then in powdered sugar. This helps the powdered sugar stay white through baking!
Step-by-Step Instructions
Step 1. In a large bowl using a hand mixer, or in the bowl of a stand-mixer fitted with the paddle attachment, cream the non-dairy butter and sugar until well combined and flufffy.
Then, add non-dairy milk and vanilla and mix on low until combined.
Step 2. Next, add King Arthur Measure for Measure Gluten-Free Flour, cocoa powder, baking soda and salt. Mix on low until the dough is formed.
Then, add the semi-sweet chocolate chips and stir to distribute.
Step 3. Use a 3-tablespoon cookie scoop to scoop a dough ball into a bowl with granulated sugar in it.
Completely coat the ball with granulated sugar, then transfer it into a bowl with powdered sugar and completely coat it with powdered sugar.
Step 4. Transfer to a lined baking sheet.
Repeat with the remaining cookie dough, being sure to leave at least 2 ½ inches between each cookie.
Then, bake the Vegan Gluten-Free chocolate Crinkle Cookies one tray at a time in a 350* F oven for 13-15 minutes.
Recipe FAQs
To store, place the cookies into an airtight container and freeze for up to a month.
I find gluten-free baked good keep best when frozen immediately.
I love King Arthur Gluten-Free Measure for Measure Flour. It is easy to find, tastes great and the texture is perfect!
The edges should feel set when touched with a finger and the tops should be crackled!
Expert Recipe Tips
Rolling the cookie dough in granulated sugar first helps the powdered sugar stay white for a nicely contrasting crinkle on these Vegan Gluten-Free Chocolate Crinkle Cookies!
I do not recommend any other brand of gluten-free flour for this recipe. They all bake and taste differently!
And do not use Dutch-processed cocoa powder in this recipe! It doesn't react the same way with baking soda and that's how the crinkles are formed.
Looking for More Gluten-Free Desserts?
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📖 Recipe
Vegan Gluten-Free Chocolate Crinkle Cookies
Equipment
- 1 Hand Mixer or Stand Mixer with paddle attachment
- 3 Various Sized Bowls
- 1 Rubber Spatula
- 1 3 Tablespoon Cookie Scoop
- 2 Baking Sheets
- Parchment Paper
- Measuring Cups and Spoons
Ingredients
- 8 tablespoon Non-Dairy Butter, room temperature
- 1 Cup Brown Sugar
- ¼ Cup Non-Dairy Milk
- 1 teaspoon Vanilla Extract
- 1 ¼ Cup King Arthur Gluten-Free Measure for Measure Flour see note
- 10 tablespoon Natural Cocoa Powder, sifted see note
- ¾ teaspoon Baking Soda
- ¼ teaspoon Kosher Salt
- ½ Cup Semi-Sweet Chocolate Chips
For Rolling the Cookies
- ⅓ Cup Granulated Sugar
- ½ Cup Powdered Sugar
Instructions
- Preheat oven to 350* F. Line a two baking sheets with parchment paper.
- In a large bowl using a hand mixer, or in the bowl of a stand mixer fitted with the paddle attachment, cream the non-dairy butter and sugar until well combined and fluffy. Then, add the non-dairy milk and vanilla and mix on low until combined.8 tablespoon Non-Dairy Butter, room temperature, 1 Cup Brown Sugar, ¼ Cup Non-Dairy Milk, 1 teaspoon Vanilla Extract
- Next, add the cocoa powder, King Arthur Gluten-Free Measure for Measure Flour, baking soda, and salt. Stir on low until just combined, then add the chocolate chips and stir to distribute.1 ¼ Cup King Arthur Gluten-Free Measure for Measure Flour, 10 tablespoon Natural Cocoa Powder, sifted, ¾ teaspoon Baking Soda, ¼ teaspoon Kosher Salt, ½ Cup Semi-Sweet Chocolate Chips
- Add the granulated sugar and powdered sugar for rolling the cookies into their own medium bowls.⅓ Cup Granulated Sugar, ½ Cup Powdered Sugar
- Use a 3-tablespoon cookie scoop to scoop a cookie dough ball into the bowl of granulated sugar. Toss to completely coat the cookie dough in granulated sugar, then transfer the dough ball to the powdered sugar and toss to completely coat in the powdered sugar. See note!
- Place the cookie dough ball onto a lined baking sheet and repeat with the remaining cookie dough. Be sure to leave at least 2 ½ inches of space between each cookie.
- Bake the cookies 1 tray at a time on the middle rack of a 350* F oven for 12-14 minutes. The edges should feel set and the tops should look crinkly.
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