Dairy Free Chocolate Crinkle Cookies
Thick, chewy and oh-so-fudgy, these incredible dairy free chocolate crinkle cookies are a holiday staple! Like a cross between a brownie and a cookie, the whole family won’t be able to resist this delicious treat. Perfect for the winter season or really anytime you need some chocolate-y goodness.
In need of a classic treat for your holiday cookie platters?
Look no further than these dreamy dairy free chocolate crinkle cookies.
Like an incredible cross between a brownie and a cookie, they are thick, chewy and oh-so-fudgy.
Rolled in powdered sugar for that festive crackled shape, it’s no wonder they’re a total crowd favorite.
And the best part? There’s no mixer involved.
So fire up those ovens, it’s cookie time!
Tips & Tricks
- First things first. When measuring out your flour, fluff it in the container then scoop into your measuring cup with a spoon and level off. Don’t dunk the cup straight into the bag as you’ll likely use too much.
- The chill time is absolutely non-negotiable for these cookies. The dough will be way too soft and sticky to roll into balls if you try to skip it or cut down on the time. So plan ahead.
- Now, this cookie dough is a bit more of a pain to work with than regular cookie dough but it’s SO worth it for the fudgy end result. When rolling the dough into balls, it really helps to have clean hands. Once you notice that they start to get a bit chocolate-y, wash your hands and then keep going. It makes the process MUCH easier.
- Don’t skip the roll in granulated sugar – it gives the cookies this awesome texture and helps to keep the confectioners’ sugar in place.
- Along those lines, be sure to go heavy on the confectioners’ sugar when rolling – really really coat all the sides. Otherwise your cookies won’t look as nice and have that awesome crackled surface.
- And finally, while I normally love to use coconut oil in baking, I would not recommend it here. Because of the long chill time, the dough will get way too hard. Please stick with the dairy free butter. It’s possible the recipe may work with a different type of oil, but I haven’t tried it myself so I can’t say for sure.
How To Store
Counter: Let the cookies cool completely then layer in an airtight container with parchment paper. They’ll keep at room temperature for about 5 days.
Freezer: The baked cookies will also keep in an airtight container in the freezer for up to 3 months (layered with parchment paper).
Alternatively, you can freeze the cookie dough to bake off at a later time.
To do this, form the cookie dough into balls as directed but DO NOT roll them in the sugars. Place the balls on a small parchment lined baking sheet or plate, then stick in the freezer until hard. Once firm, transfer the dough balls to a freezer safe baggie or container and store in the freezer for up to 3 months.
When ready to bake, take the dough balls out of the freezer and immediately place them on a parchment lined baking sheet. Let sit at room temperature to thaw for 30 minutes (preheat your oven in the meantime).
Roll the dough balls in the sugars and then bake as directed.
Additional Dairy Free Cookie Recipes:
- Dairy Free Chocolate Peppermint Cookies
- Dairy Free Sugar Cookies
- Dairy Free Gingerbread Cookies
- Dairy Free Thumbprint Cookies
- Dairy Free Macaroons
- Dairy Free Macadamia Nut Cookies
- Dairy Free Oatmeal Chocolate Chip Cookies
Did you make this recipe? Rate and review it down below! I’d love to hear from you.
For the cookies:
- 1 cup all-purpose flour
- ½ cup unsweetened natural cocoa powder
- 1 teaspoon baking powder
- ¼ teaspoon fine sea salt
- ⅓ cup dairy free butter, melted and cooled for 5 to 10 minutes
- ½ cup pure cane sugar (or granulated sugar)
- ¼ cup coconut sugar (or lightly packed brown sugar)
- 2 large eggs, at room temperature
- 1 ½ teaspoons vanilla extract
- ¼ cup pure cane sugar (or granulated sugar)
- ½ cup confectioners’ sugar
- In a small bowl, whisk together the flour, cocoa powder, baking powder and salt.
- In a medium-large bowl, whisk together the melted dairy free butter, cane sugar, coconut sugar, eggs and vanilla for about 30 seconds until well combined.
- Slowly add in the flour mixture and mix until just incorporated (the dough will be sticky and too soft to form into balls).
- Cover the bowl tightly with plastic wrap and refrigerate for at least 4 hours, or up to overnight.
- When ready to bake, preheat the oven to 350ºF. Line a large baking sheet with parchment paper. Add the cane sugar and confectioners’ sugar for rolling to two separate bowls.
- Scoop about 1 ½ to 2 tablespoons of the chilled dough and roll into balls (it helps to have clean hands when doing this - once they get a bit chocolate-y, wash them and then keep rolling).
- Roll the balls lightly in the cane sugar and then generously (go heavy!) in the confectioners’ sugar, making sure to coat all sides really well. Place on the prepared baking sheet about 2 to 3 inches apart.
- Bake for about 11 to 12 minutes, until the edges are set and the cookies are crinkled. Let the cookies cool directly on the baking sheet.
Nutrition Information:Yield: 16 Serving Size: 1
Amount Per Serving: Calories: 131Total Fat: 5gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 33mgSodium: 103mgCarbohydrates: 20gFiber: 1gSugar: 13gProtein: 2g
Nutrition data shown is an estimate provided by an online calculator and is for informational purposes only. It should not be considered a substitute for a medical professional’s advice.