Traditional Christmas cookies that are rich and fudgy and full of chocolatey goodness! These chocolate crinkle cookies are a staple cookie for holiday baking and are entirely dairy and egg-free.

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Crinkle cookies are known for their crackly tops that form when baking. These cookies take a roll in powdered sugar before baking, which helps show off that cracking look.

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Chocolate crinkle cookies are like homemade brownies in cookie form. The centers are soft and chewy, while the edges are crispy and crackly. These chocolate crinkle cookies are melt-in-your-mouth delicious!

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INGREDIENTS FOR CHOCOLATE CRINKLES

Dairy-Free Butter

Granulated Sugar

Dutch-Processed Cocoa Powder

All-Purpose Flour

Baking Powder

Baking Soda

Salt

Aquafaba (Liquid from a can of chickpeas)

Vanilla Extract

Powdered Sugar for rolling

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HOW TO MAKE CHOCOLATE CRINKLE COOKIES

Preheat the oven to 350 degrees F and line a large baking sheet with parchment paper.
In a separate bowl, whisk the dry ingredients: flour, baking powder, baking soda, cocoa powder, and salt.
In a stand mixer, beat the butter and sugar until light and fluffy, about 2 to 3 minutes.
Add the aquafaba and vanilla extract and mix until combined.
Slowly add in the flour mixture until no flour streak remains.
Add the powdered sugar to a bowl or plate. Scoop the dough, using an ice cream scoop, and roll in the powdered sugar, completely coating the dough—Bake for 10 to 12 minutes.

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