Closeup view of vegan crinkle cookies in a tin

Vegan Crinkle Cookies

Sweet and Moist Vegan Crinkle Cookies with Matcha, Lemon Zest and Pistachios.
Course Dessert
Cuisine American
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 5 people
Calories 1000kcal
Author Healing Tomato



  • Preheat oven to 350°
  • In a big bowl, sieve the all purpose flour
  • Add all the ingredients (except powdered sugar) to the bowl in the order listed above
  • Mix well with your hands.  Don't overwork the mixture.  It should be sticky and if not, add about 2 Tbsp more almond milk
  • Make small balls from the mixture.  I got about 25 cookies
  • Throw them in a bowl filled with the powdered sugar and give them a generous coat of it
  • Line them on a baking tray.  Keep ample space between them because they will expand
  • Place the tray in the oven and bake for 13-15 minutes.  When you see the edges turning light brown, they are done. 
  • Let them cool before serving


Serving: 8Pcs | Calories: 1000kcal | Carbohydrates: 41g | Protein: 7g | Fat: 26g | Saturated Fat: 11g | Sodium: 197mg | Potassium: 318mg | Fiber: 2g | Sugar: 5g | Vitamin A: 930IU | Vitamin C: 0.3mg | Calcium: 146mg | Iron: 2.9mg