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Dairy Free Chocolate Crinkle Cookies
These chocolate crinkle cookies are made with oil instead of butter for a naturally rich and fudgy dairy free cookie!
Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings 20 cookies
Calories 119 kcal
Ingredients
- 1 cup granulated sugar
- ½ cup unsweetened cocoa powder
- ⅓ cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon salt
- ½ cup powdered sugar (for rolling)
Instructions
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Preheat the oven to 350 degrees F. Line two baking sheets with parchment paper.
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In a large mixing bowl, mix together the sugar, cocoa powder, and oil. Add the eggs and vanilla and whisk until well combined.
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In a separate mixing bowl, combine the flour, baking powder, and salt.
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Add the dry ingredients to the wet ingredients and stir until just combined. The dough will be soft but should not be overly sticky.
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Place the powdered sugar in a small bowl. Use a 1.5-tablespoon cookie scoop (or a heaping spoonful) to portion out the dough one at a time. Drop the ball of dough in the powdered sugar and roll until fully coated, then place on the parchment-lined baking sheet. Repeat with all the dough.
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Bake at 350 degrees F for 10-12 minutes, until the edges are set and the tops are cracked. Let cool on the pan for 5 minutes, then transfer to a wire rack to cool completely. Enjoy!
Recipe Notes
- The dough will be soft but will pack into a cookie scoop and be rollable in powdered sugar. Sometimes mismeasurements can lead to a dough that is too dry or too sticky. If too dry, try adding another 1-2 tablespoons of oil. If too sticky, try adding another 1-2 tablespoons of flour.
Nutrition analysis (approximate per cookie): 119 calories, 4.5 g fat, 1 g saturated fat, 90 mg sodium, 19 g carbohydrate, 1 g fiber, 13 g sugar, 1.5 g protein, Vitamin D: 1%, Calcium: 2%, Iron: 4%, Potassium: 1%