Chocolate Orange Crinkles
Prep time
Cook time
Total time
A perfect combination of chocolate cookie, brownie, and fudge. Crispy and cookie like on the outside, soft and goey on the inside. Spiked with Grand Marnier and orange zest.
Recipe type: Dessert, Cookies, Snacks, Holiday
Cuisine: Vegan
Serves: Makes 3 dozen cookies
  • ¾ cup granulated sugar
  • ⅓ cup canola oil, or melted coconut oil
  • 1 tablespoon Grand Marnier
  • Zest of one orange
  • ⅓ cup unsweetened almond milk, or other non-dairy milk
  • 1 tablespoon ground flax seeds
  • ½ cup chopped dark chocolate or chocolate chips, melted
  • 1¼ cups all-purpose flour
  • 2 tablespoons cocoa powder
  • ¾ teaspoon baking powder
  • ¼ teaspoon kosher salt
  • ½ cup confectioners' sugar, sifted
  • ⅓ cup granulated sugar
  1. Preheat the oven to 350°F and line two baking sheets with parchment paper or silicone mats.
  2. In the bowl of an electric mixer, beat together the sugar, oil, Grand Marnier, orange zest, almond milk, and flax seeds.
  3. Once smooth mix in the melted chocolate, scrapping down the sides of the bowl as required.
  4. With the mixer on low speed, add the flour, cocoa powder, salt, and baking powder. Mix until just combined.
  5. Chill the dough for 15 minutes.
  6. Once chilled, using a small cookie scoop, scoop the dough and roll into balls about 1-inch in diameter.
  7. Roll the balls in granulated sugar, and then in the sifted confectioners' sugar.
  8. Place the balls on the cookie sheets, spacing them about 2 inches apart. Don't flatten as they will spread during baking.
  9. Bake for 15 minutes in the center of the oven, until puffed and cracked.
  10. Let the cookies cool on the baking sheets for 5 minutes before transferring to a cookie rack to cool completely.
  11. Store in an airtight container between layers of wax or parchment paper.
Recipe by David D at