Here’s a delicious crinkle cookie recipe made with vegan or plant-based ingredients.
I make these cookies quite often, but they didn’t use to look the way I wanted them even though I have tried different tricks. I tried leaving the dough in the fridge; I also tried covering the cookies in crystal sugar before I cover them with powdered sugar. None of these worked for me. That’s why I was restraining myself from posting the recipe, although these cookies are delicious and everybody at home loves them.
However, since I started adding a little bit of coconut flour to the powdered sugar, their look is more satisfying. Another trick is to shape the cookies only after you dump pieces of the dough into the mixture of powdered sugar and coconut flour. If you have another trick, please share it in the comments!
I like using einkorn or emmer wheat flour for these cookies, but you can use any type of wheat flour you like. Even though einkorn has less gluten and is easier to digest compared to the modern types of wheat, it’s still not gluten-free, and it isn’t safe for people with celiac disease. Einkorn is also very nutritious, has more protein and less starch, and in my opinion, baked goods made with it taste really good.
Since these crinkle cookies are made with bananas and covered in powder sugar, I don’t like adding too much sugar to the dough mixture. However, you can add sugar to taste. Also, I love the combination of cacao and hazelnuts, so sometimes I replace one or two tablespoons of coconut oil with hazelnut butter. You can improvise and adjust the recipe to your liking!
I love these cookies because they are easy to make and don’t require much time to prepare. They still may not look perfect, but I promise that they taste heavenly!
Optional: replace some of the coconut oil with hazelnut butter
- 2 bananas, ripe
- 6 tablespoons coconut oil, soft
- 1 ½ cup flour (I use einkorn or emmer wheat)
- 1 ½ teaspoon baking powder
- 1/3 cup cocoa powder
- Coconut sugar or another sweetener to taste (I use 1/3 cup)
- Vanilla extract – optional
For the sugar coating
- 4 tablespoons powdered sugar
- 2-3 tablespoons coconut flour (optional)
- Preheat your oven to 180°C (350°F).
- Mash the bananas and add soft coconut oil. The oil shouldn’t be too hard or liquid.
- Add the hazelnut butter (optional), cocoa powder, vanilla extract and sugar, then mix everything together.
- Add some of the flour and baking powder. Use a silicone spatula to mix everything while you keep adding the flour. Depending on how big or ripe your bananas are, you may not need all the flour.
- Once your dough is ready, mix the powdered sugar and coconut flour.
- Take spoonfuls of the mixture and don’t shape them, just throw them in the sugar coating mixture. Roll them well into the mixture and then shape the balls.
- Cover your tray with baking paper and put the dough balls on top. Press them down to shape flatter cookies. This way, they’ll crack a little bit and it will help them have their special crinkled look.
- Bake for about 13-15 minutes.
- When you take them out of the oven, they’ll be a little soft at first. Let them cool down and enjoy!
More Vegan Christmas Cookie Ideas
- 4-Ingredient Jam Thumbprint Cookies
- Christmas Shortbread Cookies
- Christmas Gingerbread Cookies
- Delicious Marble Cookies
- No-Bake Christmas Cherry Cookies
If you like the recipe, share it with your friends and if you try making these delicious vegan crinkle cookies, please let me know how they turned out for you!
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9 thoughts on “Delicious Vegan Crinkle Cookies”
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I just tried these and they turned out wonderful! One of the best vegan cookies I’ve tried. Thanks so much for the recipe and the great tips!
Thank you so much, Claire! I’m very happy to hear that! Did you make any alterations?
Ellie, these cookies look amazing!
Thank you so much, Kyla! 🙂
They look yummy!
Thank you so much, Brenda! Happy weekend! 🙂
Ellie, these look amazing!
Thank you very mcuh, Scott! Happy December! 🙂
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