Best Vegan Chocolate Crinkle Cookies made with chocolate stout have an irresistible fudgy, brownie textured center, with a powdery and cookie crunch on the outside!
Vegan Chocolate Stout Crinkle Cookies are a chocolate lover’s dream!
Deep dark chocolate flavored with a rustic appeal, these brownie like cookies are coated with an organic sugar coating, and are a festive and delicious addition to any party table.
Vegan Chocolate Stout Crinkle Cookies
These cookies are a bit far from my usual recipes, but something about using chocolate beer intrigued me and they were not a disappointment. They were loved by all my taste testers and no one could tell these were vegan and included any healthy alternatives.
These are very rustic looking, as I had a hard time getting them to look like the original recipes photos (you can find them here), even after a couple tries. Never the less, they were great! You may opt to bake your cookies and use a sifter to sprinkle the cookies with the sugar instead, although it won’t look so crinkled.
Either way, you can be sure that this vegan version will rival that of the original recipe by ten folds in flavor and texture. Enjoy these on occasion! Adapted from this recipe at The Beeroness
Vegan Chocolate Stout
I found 3 vegan chocolate stout beers for your consideration. The original beer I used was Boatswain Chocolate Stout which can be found at Trader Joe’s. The other two I found at my local beer and wine store (Bev Mo). One of which was this organic Chocolate Stout by Samual Smith (this is my favorite with it’s richly chocolate flavor), and the other was Petrus Cherry Chocolate Nitro Quad.
Curious if your favorite beer or wine is vegan? Check out this comprehensive guide from Barnivore.
Make Ahead Crinkle Cookies
You can easily make this recipe ahead of time and let it rest in the refrigerator for up to 7 days or so. You can also roll the dough into balls and store them in the refrigerator or freezer. In the freezer, the dough will last 2 – 3 months, let thaw in the refrigerator for 24 hours.
How To Store Crinkle Cookies
Your crinkle cookies with stay fresh loosely covered on the counter for 3 – 4 days. They also do well stored in an airtight container for up to 4 – 5 days.
More Recipe You’ll Love
- Vegan Peanut Butter Cookies
- Chocolate Chip Oatmeal Cookies
- Gluten Free Almond Flour Pecan Sandies
- No Bake Chocolate Peanut Butter Cookies
Let me know if you make this vegan crinkle cookie recipe! Leave a comment and rate it below. I love to hear what you think, or any changes you make.Print
VEGAN CHOCOLATE STOUT CRINKLE COOKIES
Rustic and delicious chocolate crinkle cookies with a twist!
- Prep Time: 3 hours 15 min
- Cook Time: 10 min
- Total Time: 3 hours 25 minutes
- Yield: Makes 12 Cookies 1x
- Category: Dessert, Cookie
- Cuisine: Vegan
- 1 cup flour (spelt, whole wheat pastry flour or unbleached all-purpose)
- ¼ cup 100% cocoa powder
- 2 teaspoons baking powder
- 1 teaspoon espresso powder, optional*
- ½ teaspoon mineral salt
- ¼ cup sugar (coconut, pure cane or date)
- 12 ounces good quality dark chocolate (60% + cocoa or semi-sweet chips, or a combo)
- ⅓ cup coconut oil
- ½ cup chocolate stout (at room temp)
- 2 teaspoons vanilla extract
- 2 flax eggs (2 tablespoons flax meal + 5 tablespoons water)
- 1 cup organic powdered sugar, for rolling
Flax egg: Start by mixing the flax eggs. In a small bowl, combine flax meal with water and let set for about 10 minutes. It will become gelatin like in the meantime.
Combine dry ingredients: In a bowl add the flour, cocoa powder, baking powder, salt, espresso powder and sugar, mix until well combined. Set aside.
Melt Chocolate + Oil:
- Saucepan: In a saucepan over low heat, add chocolate and coconut oil, cook, stir frequently until mixture begins to melt, then stirring constantly until it is completely melted. Add beer and stir.
- Microwave: In a microwave safe bowl add the chocolate and coconut oil. Microwave on high for 20 seconds, stir and repeat until melted. Don’t over heat or the chocolate will seize. Add beer and stir.
Add remaining wet ingredients: Add the flax eggs and vanilla to the chocolate and stir until well combined.
Combine the wet & dry ingredients: Add the wet ingredients to the dry ingredients and stir until just combined, some lumps are OK.
Chill: Cover and refrigerate until the dough has set, about 3 hours and up to 36. Overnight refrigeration is recommended.
Prep: Preheat oven to 350 degrees F. Line a baking sheet with parchment, silpat or lightly grease with coconut oil. Place powdered sugar in a small bowl.
Scoop and roll: Using a cookie dough scoop or ice cream scoop, make balls just a bit smaller than golf balls, roll into shape with your hands. Place dough balls into powdered sugar, roll until well coated. Place sugared cookies on prepared cookie sheet.
Bake: Place in the oven and bake for 8 – 10 minutes or until edges have set.
Makes 24 cookies.
Store cookies in a loosely covered container for 3 – 4 days.
*You won’t experience much of a difference if you don’t use any espresso powder and will still have a winning cookie.