What says Christmas more than Oil-Free Chocolate Crinkle Cookies?! I swear they look like little chocolatey snowballs. I see them every year on Instagram and Pinterest but this is the first time I’m ever making them myself! This version of crinkle cookie is vegan, oil-free and refined-sugar-free (except for the icing sugar coat) so more people can enjoy them!
WHAT IS A CRINKLE COOKIE?
You may be thinking, what even is a crinkle cookie? The term honestly confused me because most cookies crinkle on top… but what sets these apart is that they’re rolled in icing sugar prior to being baked. The icing sugar is what really makes these cookies look and feel super Christmasy!
WHAT YOU NEED TO MAKE THEM:
These are all the ingredients you need to make these super festive and delicious chocolate crinkle cookies:
- All-purpose flour
- Coconut sugar
- Almond butter
- Cocoa powder
- Non-dairy milk
- Vanilla extract
- Baking powder
- Baking soda
- Icing sugar
OIL-FREE CHOCOLATE CRINKLE COOKIES
You might be wondering how these cookies can be delicious and indulgent while being oil-free and the answer is simple. In this recipe, I use almond butter as the fat component as opposed to oil or butter which gives it a richness without the use of oil. I prefer oil-free recipes because there tends to be more nutrients in the substitutions — think almond butter vs. canola oil. Almond butter is simply ground up almonds which means you’re getting all of the nutrients that almonds contain!
CHOCOLATE CRINKLE COOKIE SANDWICHES
If you’re feeling fancy and want to spice things up a little bit, make some icing by mixing icing sugar with a little bit of water until you get your desired consistency. Then, add the icing to the bottom of one cookie and add another over the top and voila (!!) a crinkle cookie sandwich –– it’s really that easy!
These will be the perfect addition to your Christmas cookie boxes or holiday spreads. Hope you like them as much as I do! Xx
Oil-Free Chocolate Crinkle Cookies (Vegan)
- 1 cup coconut sugar
- 3/4 cup almond butter
- 1/2 cup non-dairy milk
- 2 tsp vanilla extract
- 1 cup all-purpose flour
- 1/2 cup cocoa powder
- 1 tsp baking powder
- 1 tsp baking soda
- pinch of salt
- icing sugar
- Preheat the oven to 350ºF and line a baking sheet.
- In a bowl, stir together coconut sugar and almond butter until fully combined then add in the non-dairy milk and vanilla.
- In a separate bowl, whisk together all of the dry ingredients and then add them to the wet and stir until combined.
- Roll the dough into 1-2 tbsp sized balls, roll in the icing sugar and spread evenly on the baking sheet.
- Bake for 8-10 minutes.
Tried this recipe? Tag @rosslynmaria on Instagram!