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Vegan Red Velvet Crinkle Cookies

Vegan Red Velvet Crinkle Cookies- these are a perfect cookie for Christmas! Soft, chewy and coated with a sweet dusting of sugar.
Prep Time 15 mins
Cook Time 12 mins
Course Dessert
Cuisine Vegan
Servings 14 cookies (approx)


  • 1/3 cup vegan butter, melted
  • 1 tbsp ground flaxseed
  • 1/3 cup almond milk
  • 3/4 cup pure cane sugar (plus more for rolling)
  • 1/2 tsp vegan red food coloring
  • 1 1/2 cups all-purpose flour
  • 1/4 cup unsweetened cocoa powder
  • 1 tsp pure vanilla extract
  • 1 tsp baking powder
  • 1/4 tsp salt
  • 1/2 cuo powdered sugar (for rolling)


  • Preheat the oven to 350 degrees and line a baking sheet with parchment paper.
  • Add the vegan butter (melted) and sugar to a large bowl. Stir until combined. Add the wet ingredients (almond milk, pure vanilla extract, and red food coloring. Stir until combined.
  • Add the dry ingredients (ground flaxseeds, flour, cocoa powder, baking soda, and salt) to the bowl and stir until combined.
  • Add the pure cane sugar to a small bowl and add the powedered sugar to another small bowl. Use a 1 1/2 inch cookie scoop to scoop the dough and roll it into a ball using your hands. Roll the ball around in the pure cane sugar first.
  • Then roll the ball around in the powdered sugar. Be sure to coat the ball throughly so the crinkle effect really shows up.
  • Place the balls on the cookie sheet. They will spread so make sure there is enough room between each of them. Bake for 12-13 minutes or until the cracks have formed. The cookies may seem to soft when you take them out of the oven, but they will firm up as they cool.