One of my favorite cookies growing up is chocolate crinkles that I always buy in a bakeshop before going home. But now I want to bake my own version and make it easy dairy free chocolate crinkles because it gives me that happy feeling every time I eat it thanks to its crisp texture on the outside but soft and yummy in the inside.
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I can say that this easy dairy free chocolate crinkles is a comfort food when I miss home, there is so much memories. I would always buy this after school because of bake shops along the way home. It’s about time I bake my own easy dairy free chocolate crinkles that can be enjoyed while sitting down reading or watching netflix or gathering new ideas to write. Oooops I haven’t opened my netflix for about a month or Two now I think.
I never really thought that this Chocolate Crinkles is a staple during holiday season, a representation of White Christmas maybe because growing up and living in a tropical country we do not have snow to associate with the white coating. But the truth is you don’t need to wait for the holidays anymore because its so easy to do and prepare although you need to be patient for the time of chilling which will take about 3-4 hours. That is because the chilling of the dough helps so you can easily roll it and it doesn’t stick. I usually chill mine for about 3 1/2 hours the dough is already holding and not difficult to scoop out and put in the baking tray.
Trivia:
The recipe originated in Minnesota as early as the first half of 20th Century.
Easy Dairy Free Chocolate Crinkles
Ingredients:
- (250g) 2 cups all purpose flour
- (120g) 1 cup unsweetened cocoa powder
- (402g) 2 cups white sugar (I use granulated)
- (120ml) 1/2 cup canola oil
- 1 tbsp flaxegg (1 tbsp flaxseed + 3 tbsp water, wait for 5 minutes)
- 2 tsp baking powder
- (90ml) 1/3 cup non-dairy milk (I use Almond milk)
- 1/2 tsp salt
- 2 tsp vanilla extract
- (120g) 1 cup powdered sugar, for rolling
Pointers
Granulated sugar is not so easy to use in baking as it doesn’t dissolve quickly unlike the regular white sugar. Make sure you mix it well with other liquid ingredients. Using granulated sugar is a personal preference of mine because it is made from sugar cane and also ideal for baking.
Flax egg is a substitute used as egg replacement. 1 flax egg will require 1 tbsp flax seed powder with 3 tbsp of water. Make sure to mix these Two and wait for 5 minutes. Just like egg flax eggs act as binder with your batter or dough.
The best thing about this easy dairy free chocolate crinkles is that it is crunchy and crackling on the outside but soft on the inside.
Did you know that flax seed is 100% Vegan, gluten-free and paleo.
| Flax Egg | Egg |
| Protein – 2 grams | Protein – 6 grams |
| Calories – 55 cal | Calories – 72 cal |
| Fat – 4 grams | Fat – 5 grams |
| Dietary Fiber – 3 grams | Dietary Fibers – 0 |
| Cholesterol – 0 | Cholesterol – 186 mg |
Instructions:
- First add sugar and canola oil in a medium bowl, stir with a wooden spoon.
- Add flaxegg and milk then mix well.
- Sift in flour and cocoa. Add baking powder and salt then.
- Pour liquid mixture with dry mixture and mix well.
- Chill the dough for atleast 3-4 hours.
- Use a scoop to get a portion of the dough and roll into ball. Roll dough in the powder sugar until its completely coated.
- Preheat oven to 177C or 350F.
- Place dough’s in your oven tray make sure that each dough is not too close with one another.
- Bake for about 10-12 mins. until the cookies are crinkled and puff.
- Let it cool first then transfer to a wire rack or plate.
- You can store extra cookies in an airtight container for 4-5 days.
Easy Dairy Free Chocolate Crinkles
Ingredients Needed
- 2 cups all purpose flour (250g)
- 1 cup cocoa powder (120g) unsweetened
- 2 cups white sugar (402g) I use granulated
- 1/2 cup canola oil (120ml)
- 1 tbsp flaxegg
- 2 tsp baking powder
- 1/3 cup non dairy milk (90ml) I use Almond milk
- 1/2 tsp salt
- 2 tsp vanilla extract
- 1 cup powdered sugar 120g) for rolling
Instructions
- First add sugar and canola oil in a medium bowl, stir with a wooden spoon.
- Add flaxegg and milk then mix well.
- Sift in flour and cocoa. Add baking powder and salt and mix well.
- Mix liquid with dry mixture and mix well.
- Chill the dough for atleast 3-4 hours.
- Use a scoop to get a portion of the dough and roll into ball. Roll dough in the powder sugar until its completely coated.
- Preheat oven to 177C or 350F.
- Place dough’s in your oven tray make sure that each dough is not too close with one another.
- Bake for about 10-12 mins. until the cookies are crinkled and puff.
- Let it cool first then transfer to a wire rack or plate.
- You can store extra cookies in an airtight container for 4-5 days.
Video
Notes
- Flax egg is a substitute used as egg replacement. 1 flax egg will require 1 tbsp flax seed powder with 3 tbsp of water.
- Granulated sugar is not so easy to use in baking as it doesn’t dissolve quickly unlike the regular white sugar.
There you have it easy dairy free chocolate crinkles that will last you for a couple of days. I actually like baking a lot of this easy dairy free chocolate crinkles and store in an air tight container to share with others and every time I needed something to fill my tummy right away I can just grab from it.
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such a great dessert! so tasty!
Yum! Perfect for the holidays!
Yes! Thank you
Love a good chocolate crinkle cookie!! Yum!
The best snack! Thank you.
Love these crinkle cookies!
Glad you like them. Thanks
I love chocolate crinkles but I haven’t had them in years, I can’t wait to try your recipe!
Time to bake them again now, thank you.
These were absolutely amazing! I will be making them again for Christmas.
Glad you like it, thank you.
Perfect for festive baking!
Agree! Thank you.
Love these crinkle cookies and will be bringing them to next week’s cookie drive!
That’s amazing! Thank you.
These turned out perfect!
Glad to know that! Thank you.