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

Rustic and delicious chocolate crinkle cookies with a twist!


  • 1 cup flour (spelt, whole wheat pastry flour or unbleached all-purpose)
  • 1/4 cup 100% cocoa powder
  • 2 teaspoons baking powder
  • 1 teaspoon espresso powder, optional*
  • 1/2 teaspoon mineral salt
  • 1/4 cup sugar (coconut, pure cane or date)
  • 12 ounces good quality dark chocolate (60% + cocoa or semi-sweet chips, or a combo)
  • 1/3 cup coconut oil
  • 1/2 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.

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!