Name: Chocolate Crinkle Cookies
Prep time: 15 min
Cook time: 12 min
Total time: 27 min
Yield: 20 cookies
Cuisine: American
Ingredients: 0.75 cup cocoa powder; 1.5 cups sugar; 1.5 cups all purpose flour; 0.5 tsp salt; 2 teaspoons baking powder; 0.75 cup unsweetened applesauce; 0.5 cup coconut oil; 1.5 teaspoons vanilla extract; 0.5 cup powdered sugar

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Chocolate Crinkle Cookies

Food with Feeling Verified

Ingredients

Warning0 allergens identified

Chocolate Crinkle Cookies

¾ cup cocoa powder

1 ½ cups sugar

1 ½ cups all purpose flour

½ tsp salt

2 teaspoons baking powder

¾ cup unsweetened applesauce

½ cup coconut oilmelted (melt it a good 20 minutes before using it so it has time to cool down)

1 ½ teaspoons vanilla extract

½ cup powdered sugar

Instructions

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Instructions

In a bowl, sift together the dry ingredients: cocoa powder, sugar, flour, salt, and baking powder. Set aside.

In the bowl of a stand mixer with the paddle attachment (or in a large bowl with an electric mixer), mix together the apple sauce, coconut oil, and vanilla until combined.

With the mixer on medium-low, slowly add in the dry ingredients until the batter comes together. The dough will be pretty stick when done. Cover and let sit in the fridge for at least an hour (can also sit overnight).

Roll 1 tablespoon of the dough into a ball. I've found that this is easier to do if I keep my hands covered with powdered sugar (the dough won't stick nearly as much).

Place the powdered sugar in a shallow bowl and toss the cookie balls in the sugar until they are completely covered. To get the best crinkles, you want to have a generous amount of powdered sugar on each cookie ball so do not knock off the excess sugar.

Place the cookies on a lined baking sheet at bake for 11-14 minutes at 350 degrees F.*

Let cool and ENJOY!**

Notes

*I baked this several different ways and I found that using a lighter colored baking tray with parchment paper resulted in the best cookies. For whatever reason, the cookies I baked on a silicon mat did not turn out as well as ones baked on parchment paper.

**These are best if you let them cool completely. They're a little fudgy right out of the oven but still totally delicious!

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Tips & Tricks (5)

Chill Your Dough 🧊
Refrigerate the dough for at least 2 hours before baking to prevent spreading and achieve those signature deep crinkles on the cookie surface.
Double-Coat in Powdered Sugar ✨
Roll each dough ball in powdered sugar twice—once before chilling and again just before baking—to create the dramatic cracked appearance and enhanced sweetness.
Perfect Applesauce Ratio 🍎
Use unsweetened applesauce at room temperature and measure precisely; too much will make cookies cake-like, while too little compromises moisture and vegan binding.
Coconut Oil Matters 🥥
Use refined coconut oil (not virgin) to avoid competing flavors with chocolate, and ensure it's melted and slightly cooled before mixing for proper dough texture.
Watch Baking Time Closely ⏱️
Remove cookies from the oven when the edges are set but the center still jiggles slightly—typically 10-12 minutes—as vegan versions firm up rapidly and overbaking dries them out.