side angle view of vegan chocolate stout crinkle cookies on a plate.

Rustic and delicious chocolate crinkle cookies with a twist!




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:

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.

RECOMMENDED EQUIPMENT: I love my Silpat or these parchment liners for lining this rimmed baking sheet (affiliate links). For more of my favorite cooking tools, shop my kitchen essentials!