vegan chocolate stout crinkle cookies

Rustic and delicious chocolate crinkle cookies with a twist!



  1. 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.
  2. In a bowl add the flour, cocoa powder, baking powder, salt, espresso powder and sugar, mix until well combined. Set aside.
  3. 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. Alternately, 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.
  4. Add the flax eggs and vanilla to the chocolate and stir until well combined.
  5. Add the wet ingredients to the dry ingredients and stir until just combined, some lumps are OK.
  6. Cover and refrigerate until the dough has set, about 3 hours and up to 36. Overnight refrigeration is recommended.
  7. Preheat oven to 350 degrees F.
  8. Place powdered sugar in a small bowl.
  9. 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.
  10. Line a baking sheet with a silpat, parchment paper or grease with coconut oil, add cookie balls.
  11. Bake for 8-10 minutes or until edges have set.


You won’t experience much of a difference if you don’t use any espresso powder and will still have a winning cookie.