Mexican Crinkle Cookies

Mexican Crinkle Cookies

Mexican Crinkle Cookies
Course Dessert
Cuisine Vegan
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 24 cookies
Author Veg Life Staff


  • 3/4 cup Vegan Margarine cubed
  • 2 ounces Vegan Chocolate Chips
  • 1 cup Brown Sugar packed
  • 1/4 cup light corn syrup
  • 1 tbsp Ground Flax PLUS 3 tbsp Water allow to sit for 15 minutes
  • 2 cups All Purpose Flour
  • 2 teaspoons Baking Soda
  • 1 teaspoon Cinnamon
  • 1/8 teaspoon Salt
  • 1/2 cup Powdered Sugar for rolling


  • Melt butter and chocolate.  I used the microwave. Stir until smooth.  
  • Beat in brown sugar and corn syrup until blended. Beat in flax egg.
  • In another bowl, whisk flour, baking soda, 1 teaspoon cinnamon and salt; gradually beat into brown sugar mixture. 
  • IMPORTANT:  Refrigerate, covered, until firm, about 1 hour.
  • Preheat oven to 350°.
  • In a shallow bowl, add confectioners' sugar. Shape dough into 1-1/2-in. balls and roll in confectioners' sugar mixture. Place 2 in. apart on parchment or silpat lined baking sheets.
  • Bake until set and tops are cracked, 10-12 minutes. Cool on pans 2 minutes. Remove to wire racks to finish cooling. Yields about 24 cookies.


The dough will be sticky after mixing so it’s important to refrigerate at least 1 hour before attempting to roll into balls.