Air Fryer Vegan Crinkle Cookies
Add Preferred SourceI love making Air Fryer Vegan Crinkle Cookies when a chocolate craving hits and I need something quick. The tops crack into that beautiful sugar-dusted pattern with soft, thick, fudgy centers underneath. They’re rich, slightly chewy, and just sweet enough to keep you coming back for another bite.
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I make these for Christmas cookie trays, bake sales, potlucks, and anytime I want something chocolatey that’s easy to bring along. They’re easy to portion, travel well, and hold their shape nicely for gifting or cookie swaps. The air fryer makes the whole process quicker and keeps them perfectly soft without needing to turn on the oven. They keep at room temperature for up to 3 days or freeze for up to 2 months, so they’re perfect to make ahead.
Ingredients You’ll Need
You’ll need all the ingredients shown in the photograph below.
How to Make Air Fryer Vegan Crinkle Cookies with Step-By-Step Instructions
Scroll down for the full recipe card containing a full printable recipe and measurements in both US customary and metric units.
These come together faster than you’d expect, and the steps are simple enough that you can have dough ready before your air fryer even finishes preheating.
Line the Basket
Line your air fryer basket with parchment paper. Using silicone air fryer liners makes this step even easier and keeps the basket clean.
Mix the Dry Ingredients
Sift the flour, Dutch-process cocoa powder, baking powder, baking soda, and salt together into a medium bowl. Sifting the cocoa is worth the extra step since it breaks up any lumps and helps everything mix evenly.
Mix the Wet Ingredients
In a large bowl, whisk together the yogurt, vegetable oil, vanilla extract, orange extract, and sugar until smooth. A large glass mixing bowl gives you plenty of room to whisk without splashing.
Combine Wet and Dry
Add the dry ingredients to the wet mixture and mix until just combined. Don’t overmix here since stopping as soon as the flour disappears keeps the cookies tender and fudgy.
Roll and Coat the Dough
Roll the dough into golf ball-sized balls. I like using a cookie scoop to help me get evenly sized balls every time. Roll each ball in granulated sugar first, then in powdered sugar to get that thick white coating that crackles as the cookies bake.
Air Fry the Cookies
Place the coated cookie dough balls in the lined basket, then air-fry at 350°F (180°C) for 8 minutes. An air fryer with a wide basket gives you more room to fit a full batch at once, so you need fewer rounds.
Work in batches so the cookies aren’t crowded, giving each one room to spread and crinkle properly.
Serve Your Air Fryer Vegan Crinkle Cookies
Let the cookies cool on a wire rack before serving. I use a cooling rack to help them set up properly and keep the bottoms from getting soft while they rest. Enjoy!
These travel well to potlucks, bake sales, and cookie swaps. Once fully cooled, layer them in my cookie tin, separating each layer with sheets of parchment paper to protect the powdered sugar coating and prevent sticking.
Ingredients
For the cookies:
- 2 cups flour
- 1½ cups sugar
- ¾ cup Dutch-process cocoa powder
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 cup soy or coconut yogurt
- ½ cup vegetable oil
- 1 teaspoon orange extract
- 1 teaspoon vanilla extract
Sugar Coating:
- ½ cup granulated sugar
- ½ cup powdered sugar
Video
Instructions
- Line the air fryer basket with parchment paper.
- In a medium bowl, sift together the flour, cocoa powder, baking powder, baking soda, and salt.2 cups flour, 1½ cups sugar, ¾ cup Dutch-process cocoa powder, 2 teaspoons baking powder, ½ teaspoon baking soda, ½ teaspoon salt
- In a large bowl, whisk the yogurt, vegetable oil, vanilla extract, orange extract, and 1½ cups sugar until smooth.1 cup soy or coconut yogurt, ½ cup vegetable oil, 1 teaspoon orange extract, 1 teaspoon vanilla extract
- Add the dry ingredients and mix until just combined.
- Roll the dough into golf ball–sized balls. Roll each ball in granulated sugar, then in powdered sugar.½ cup powdered sugar, ½ cup granulated sugar
- Place the coated balls in the air fryer basket (work in batches if needed). Air fry at 350°F (180°C) for 8 minutes.
- Let cool before serving.
Notes
- Sift the cocoa powder: Lumpy cocoa doesn’t mix evenly into the dough, so sifting it with the dry ingredients makes a real difference in texture and flavor.
- Use Dutch-process cocoa: Dutch-process cocoa gives these cookies their deep, rich color and smooth chocolate flavor. Regular cocoa will work in a pinch, but the color and taste won’t be quite as intense.
- Don’t skip the double sugar roll: Rolling in granulated sugar first, then in powdered sugar, creates the crinkled effect. Skipping the granulated layer means the powdered sugar absorbs into the dough, and the cracks won’t be as defined.
- Don’t overmix the dough: Mix until just combined after adding the dry ingredients. Overmixing develops the gluten, resulting in tougher cookies rather than a soft, fudgy center.
- Work in batches: Don’t crowd the air fryer basket. Give each cookie enough space to spread so they bake evenly and crinkle properly.
- Flash freeze before storing: If you’re making a big batch, freeze the cooled cookies on a flat tray for about an hour before transferring them to a container. This keeps them from sticking together and preserves the powdered sugar coating.
Nutrition
How to Store Leftovers
Once the cookies are fully cooled, store them in an airtight container at room temperature for up to 3 days. Keep the layers separated with parchment paper to protect that powdered sugar coating and prevent them from sticking together.
For longer storage, freeze them in a freezer-safe container or freezer bag lined with parchment paper between layers for up to 2 months. Let them thaw at room temperature for about 30 minutes, and they’ll taste just as fudgy and soft as the day you made them.
What to Serve With Air Fryer Vegan Crinkle Cookies
They pair beautifully with a cold glass of oat milk or almond milk, which balances the richness of the Dutch cocoa and makes the orange notes really pop. They’re also great alongside a hot mug of coffee or a spiced chai latte for a cozy afternoon treat.
For a fuller dessert spread, serve them next to a scoop of dairy-free ice cream or a bowl of fresh berries. The contrast between the cool, creamy ice cream and the warm, fudgy cookie is hard to beat.
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