Vegan Chocolate Crinkle Cookies (Gluten-Free + Easy!)

These are the best Vegan Chocolate Crinkle Cookies ever! You would never know they’re healthier or made with all real wholesome ingredients. These chocolate cookies are also gluten-free! They’re the perfect moist chocolate cookie.

Gluten-Free Vegan Chocolate Crinkle Cookies

Making desserts secretly gluten-free is something I’ve been doing for years now. If you’ve tried my gluten-free gingerbread cookies, Nutella banana bread, or my gluten-free pumpkin bread, then you’ll know what I’m talking about. So, when I say these crinkle cookies are secretly gluten-free, I mean it! No one will be able to tell these vegan chocolate crinkle cookies are gluten-free and sweetened with all-natural sweeteners. 

Easy Chocolate Crinkle Cookies

Pretty much all of the cookie recipes I have on my blog are super simple to make! My chewy trail mix cookies are a breeze and my vegan pumpkin cookies are just as easy. What I especially love about this vegan chocolate crinkle cookie recipe though, is that you literally add everything to a bowl, mix it, roll them in some powdered sweetener, scoop it onto your baking tray, bake away! Done. Cookies are served. My friends devoured these even when they were a few days old on the counter. They really hold their delicious flavor and texture for quite a while which I love!

Healthy Chocolate Christmas Cookies

If you are all about making complicated cookie recipes, be my guest. If you’re looking for a Christmas cookie recipe that’s a little more technical, definitely check out my healthy sugar cookies or my original gluten-free sugar cookie recipe. But if you’re here for a S.I.M.P.L.E. recipe, then these gluten-free crinkle cookies are your new bestie. 

Eggless Crinkle Cookies

I love how we use a flax egg for this cookie recipe. It’s super easy to do too! I used this same technique in my gluten-free peanut butter blossom cookies. Using a flax egg not only makes these cookies allergy-friendly but gives them extra fiber and a perfect chewy texture! If you want to try out a regular egg for this chocolate crinkle cookie recipe. I haven’t tested this, but you can try and let me know how they turn out!

How to Make a Flax Egg or Chia Egg

You can probably also use a chia egg if you don’t have flax on hand. I use a chia egg in my vegan raspberry brownies and Vegan Sugar Cookie recipe. If you’ve never heard of a chia egg, don’t be freaked out. No, it’s not made from a chia chicken!  Chia eggs are very simple. They work just like eggs! 

• Just grind up 1 Tbs of flax seeds or chia seeds in a coffee grinder (or whatever you use to grind things)
• Mix ground up flax seeds in a small bowl with 2 Tbs water. 
• It will thicken and become like an egg!

Cocoa Powder Vegan Cookies

I specifically use cacao powder in this recipe, but you can sub it for regular cocoa powder. The reason I use cacao powder in all of my recipes is that it is processed at a much lower temperature, therefore allowing the antioxidants and other nutritional benefits to stay intact. You can read more about the benefits of cacao powder HERE and learn the differences between it and regular cocoa powder. 

I cannot wait for you to give these Vegan Chocolate Crinkle Cookies a try! Please snap a picture and share it with me! Seeing your kitchen creations makes my day and encourages me to keep creating new recipes for you!

Happy Chocolate Crinkle Cookie Bakin’!

More Healthy Cookie Recipes!

• The Best Gluten-Free Gingerbread Cookies

• The Best Gluten-Free Peanut Butter Blossoms

• Chewy Trail Mix Cookies

• Best Vegan Pumpkin Cookies

• Soft Vegan Lemon Cookies

• Peanut Butter Cookie Dough Bars

PIN FOR LATER

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Yield: 8 large cookies

Vegan Chocolate Crinkle Cookies (Gluten-Free + Easy!)

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These are the best Vegan Chocolate Crinkle Cookies ever! You would never know they’re healthier or made with all real wholesome ingredients. These chocolate cookies are also gluten-free! They’re the perfect moist chocolate cookie.

Prep Time 10 minutes

Cook Time 10 minutes

Total Time 20 minutes

Ingredients

• 1 Flax Egg (1 Tbs ground flax + 2 Tbs water)
• 3 Tbs. Melted Refined Coconut Oil (I buy mine in bulk)
• ½ Cup Almond Butter (ingredients should be almonds and salt. Use code “shh20” for free shipping on my favorite brand!)
• ¼ Cup + 2 Tbs Pure Maple Syrup
• ¼ Cup Cacao Powder
• 3 Tbs Oat Flour (I make my own in 3 steps)
• ¼ Cup Blanched Almond Flour *lightly packed
• ½ tsp Baking Soda
• Optional: ⅛ tsp Pink Himalayan Salt (If your almond butter isn’t salted)
• 2-3 Tbs Powdered Monk Fruit Sweetener (can sub tapioca flour or powdered sugar)

Instructions

1. Preheat oven to 350 F. and line a cookie sheet with parchment paper.
2. Make a flax egg by adding 1 Tbs ground flax + 2 Tbs water to a small bowl. Mix and set aside to thicken 3-5 minutes.
3. To a medium bowl, add thickened flax egg, almond butter and coconut oil. Beat with an electric mixer until smooth.
4. Add the maple syrup, cacao powder (I shift this in), oat flour, almond flour, and baking soda, and beat until dough forms. It will be thick and sticky. Let dough sit for at least 5 minutes to allow the flour to absorb moisture. If dough seems very wet still, chill in the refrigerator 30 minutes- 1 hour.
5. Place powdered monk fruit sweetener in a small bowl. Use a medium cookie scoop to transfer cookie dough into powdered monk fruit. Roll cookie dough until covered in the powdered sweetener. Place onto baking tray and repeat until all dough is gone (should make about 8-9 medium/large cookies). Flatten slightly and bake at 350 F. for 10-12 minutes until set on top and fragrant. Cool at least 5-10 minutes before enjoying!

Notes

1. Can I use a different nut/seed butter? Yes! Any nut/seed butter should work for this recipe. I like almond butter or cashew butter because they’re the most neutral in flavor.
2. Can I freeze this chocolate cookie dough? Absolutely! You can make your crinkle cookie dough ahead of time and freeze it for up to 3 months before baking. Allow to defrost on counter before baking.
3. Can I use a regular egg instead of a flax egg? Sure! If you don’t have a dietary restriction or allergy to eggs, go ahead and use a regular egg for these chocolate crinkle cookies. I haven’t tested this, but let me know if you try this and how they turn out!
4. Powdered Monk Fruit Sweetener: You can make this yourself by blending granulated monk fruit sweetener in a coffee grinder until it is a powder. You can also do the same with regular granulated sugar to make powdered sugar!
5. Storage: Store cookies in an airtight container on the counter for up to 5 days.

Use code "shh20" for FREE SHIPPING off your online nut-butter orders at Georgia Grinders! 

Be sure to tag @secretlyhealthyhome on Instagram, Facebook or Pinterest with a picture of your recipe! I love seeing your kitchen creations so please leave a comment and rate the recipe if you make it! It really helps support me!

Nutrition Information:

Yield:

8

Serving Size:

1 large cookie
Amount Per Serving: Calories: 206Total Fat: 13.7gCarbohydrates: 16.3gNet Carbohydrates: 13.5gFiber: 2.8gSugar: 10.5gProtein: 4.2g

Did you make this recipe?

Be sure to tag @secretlyhealthyhome on Instagram, Facebook or Pinterest with a picture of your recipe creation! Please leave a star rating and or comment! It really helps support me and encourages me to keep making recipes for you!