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Vegan Chocolate Cashew Crinkle Cookies using Almond Cow Pulp

Chocolate Cashew Crinkle Cookies

If you're looking for the perfect vegan chocolate cookie recipe, look no further. These Chocolate Cashew Crinkle Cookies are slightly crispy on the outside and gooey on the inside. Featuring leftover pulp from your Almond Cow!

Servings: about 20 cookies


Cashew Flax Milk

  • 1 cup cashew pieces
  • 1 tbsp flax seed, or flax meal


  • ⅓ cup vegan butter (melted)
  • 1 batch cashew flax pulp from milk above
  • 1 cup organic sugar
  • 1 tsp vanilla
  • 1¼ cup organic all-purpose flour
  • ½ cup cocoa powder
  • 1 tsp baking powder
  • 1 cup powdered sugar - for rolling, in a separate bowl


Step 1

Preheat oven to 350 degrees

Step 2

Make milk using 1 cup cashew, 1 tbsp flax, and water to the min line

Step 3

Using ⅓ cup of this milk, make Almond Cow vegan butter

Step 4

Pour ⅓ cup of the vegan butter, in its liquid state*, into a large bowl with the entire batch of pulp from the cashew flax milk you just made. (Refrigerate the remaining butter for later use)

Step 5

Stir in 1 tsp vanilla to this bowl so that all wet ingredients are combined

Step 6

Sift in flour, cocoa powder, and baking powder and stir until dough is formed

Step 7

Scoop out a spoonful of dough, roll into a ball, and generously coat in powdered sugar - the more, the merrier for beautiful crinkles! (If the dough seems super sticky, try using two spoons instead of your hands or sticking the dough in the freezer for 15 minutes)

Step 8

Place cookies on the baking sheet with enough room to spread and bake for 10-12 minutes. (they may not look done, but they firm up while cooling)

Step 9

Cool completely and serve!