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A cup of coffee sits next to a stack of Air Fryer Vegan Crinkle Cookies dusted with powdered sugar, with an air fryer in the background.

Air Fryer Vegan Crinkle Cookies

Air Fryer Vegan Crinkle Cookies are my favorite way to make a rich, chocolatey treat without turning on the oven. Dutch-process cocoa gives them an intense deep chocolate flavor and that signature crackled sugar top with soft, dense centers that taste almost like brownies. The air fryer cooks them quickly and perfectly, making last-minute treats easy. I serve them at holiday cookie trays, potlucks, and parties because they're a crowd-pleaser that's always gone fast. Keep leftovers in an airtight container at room temperature for up to 3 days or freeze for up to 2 months.
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Prep Time: 10 minutes
Cook Time: 8 minutes
Total Time: 18 minutes
Course: Air Fryer, Dessert
Cuisine: American
Keyword: Air Fryer Vegan Crinkle Cookies
Servings: 40 cookies
Calories: 99kcal
Author: Mandy Applegate

Equipment

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
US Customary - Metric

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

Here are a few tips I've picked up from making these Air Fryer Vegan Crinkle Cookies more than once:
  • 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

Calories: 99kcal | Carbohydrates: 18g | Protein: 1g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 1g | Trans Fat: 0.02g | Sodium: 65mg | Potassium: 32mg | Fiber: 1g | Sugar: 12g | Vitamin C: 1mg | Calcium: 22mg | Iron: 1mg
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