Dairy-Free Hot Chocolate Crinkle Cookies for First Trimester Cravings

There’s something about Dairy-Free Hot Chocolate Crinkle Cookies that feels like a hug you can hold.

During my first trimester, I couldn’t always handle the warmth of a drink — even the rich comfort of my favorite Dairy-Free Orange Hot Chocolate or Dairy-Free Cinnamon Hot Chocolate sometimes turned my stomach.

But my craving for chocolate never left. These cookies became the answer — all the cozy sweetness of hot cocoa, without needing a mug.

Why This Pregnancy Hot Chocolate Crinkle Cookies Recipe for First Trimester Moms Works

• Dairy-free: Easy on digestion for sensitive stomachs.
• Chocolatey: A rich cocoa flavor satisfies chocolate cravings.
• Soft & fudgy: Comforting texture without heaviness.
• Great to make ahead: Chill time makes it make-ahead friendly for low-energy days.
  

Benefits of These Pregnancy-Friendly Chocolate Crinkle Cookies For You & The Baby

They bake up soft and fudgy, with a powdered sugar shell that cracks into little snowy crinkles as they cool.

I remember pulling them from the oven and feeling that small flicker of joy — the kind that sneaks in between waves of nausea and fatigue.

They smelled like the holidays, like warmth without constant heat, like comfort I could finally handle.

Prep Time: 15 minutes / Cook Time: 10-12 minutes / Total Time: 25-27 minutes + 2 hours chill time / Yields: 16-20 cookies

Ingredients

• 1 1/4 cups all-purpose flour
• 1/2 cup Dutch-processed cocoa powder (or any unsweetened cocoa powder)
• 1 1/2 teaspoons baking powder
• 1/4 teaspoon salt
• 2/3 cup dark brown sugar, packed (or 1/2 cup granulated sugar)
• 1/4 cup vegetable oil or canola oil or melted coconut oil
• 1/4 cup oat milk or any unsweetened plant-based milk
• 1 teaspoon vanilla extract

For Rolling/Coating: 

• 1/4 cup powdered sugar (also called "confectioners' sugar)

Preparation Instructions for Pregnancy-Friendly Hot Chocolate Crinkle Cookies

1. In a medium bowl, whisk together the flour, cocoa powder, baking powder, and salt.
2. In a large bowl, whisk together the dark brown sugar, oil, oat milk, and vanilla extract until smooth.
3. Gradually add the dry ingredients to the wet ingredients, mixing until just combined and a soft, uniform dough forms. It should be glossy but not super sticky. 
4. Cover the bowl and chill the dough in the fridge for at least 2 hours. This step is essential for the crinkle effect.
5. Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper. Pour the powdered sugar into a small, shallow bowl.
6. Scoop the dough into small balls (about 1.5 tablespoons each). Roll each ball first into a neat sphere, then roll generously in the powdered sugar until completely coated.
7. Place the coated dough balls 2 inches apart on the prepared baking sheet. Bake for 10–12 minutes. The cookies will look slightly soft in the center but should be firm at the edges. 
8. Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. The crinkles will become more prominent as they cool.

Tips & Variations For the Best Pregnancy-Safe Vegan Chocolate Crinkle Cookies

• Fix sticky dough: If the dough is too sticky, roughly portion out the dough without rolling into balls. Coat in powdered sugar and roll the dough. Then coat in powdered sugar again. Covering them in powdered sugar the first time makes the dough more manageable without adding more flour. You can grease your hands with cooking spray instead, if preferred. 
• Chocolate Stuffed Chocolate Crinkle Cookies: Freeze 16-20 teaspoons of my Chocolate Hazelnut Spread on a parchment-lined baking sheet for 1-2 hours or until solid. Place one frozen teaspoon inside each ball of dough and roll until completely smooth. Bake as usual for a molten-center cookie. 
• Tap the tray: Gently tap the baking sheet with cookies on the counter immediately after you remove them from the oven to help deflate them slightly and create more crinkles. This is especially helpful when the cookies come out looking too round and puffy (almost like the balls of dough). 
• Pistachio Stuffed Chocolate Crinkle Cookies: Freeze 16-20 teaspoons of my Pistachio Butter on a parchment-lined baking sheet for 1-2 hours or until solid. Place one frozen teaspoon inside each ball of dough and roll until completely smooth. Bake as usual for a molten-center cookie. 
• Adjust consistency: If the dough is too wet, add one tablespoon more flour at a time until glossy and manageable. Don't overmix. 

What to Serve With These Hot Chocolate Crinkle Cookies

Here's my favorite way to enjoy them: 

• With a cold glass of oat milk.
• If I'm craving matcha, with my Iced Dalgona Matcha Latte.
• When I can handle something warm, my Starbucks Copycat Turmeric Golden Milk Latte or Anti-Inflammatory Pistachio Matcha Latte. 
• With small spoonfuls of my Banana Nice Cream or Pistachio Banana Nice Cream. 

How to Store These Pregnancy Hot Cocoa Crinkle Cookies

• Counter: Place them in an airtight container or paper bag for up to 3 days. Keep away from direct heat and sunlight. 
• Fridge: Store in an airtight container for up to 7 days. Set at room temperature for 5 minutes before digging in. 
• Freezer: Spread the cookies on a baking sheet and freeze for 1 hour or until firm. Transfer to a freezer-safe container or bag. Freeze for up to 3 months. Thaw overnight in the fridge or on the counter for 15 minutes. 

FAQs about these Hot Chocolate Crinkle Cookies for Pregnancy 

1. Are chocolate crinkle cookies safe to eat during pregnancy?

Yes! These cookies are made without dairy or raw eggs, so they’re completely pregnancy-safe. The cocoa provides natural antioxidants and mood-lifting compounds, making them both comforting and nourishing.

2. Can I make hot chocolate crinkle cookies without butter?

Absolutely — this recipe uses oil instead of butter for a lighter texture that’s easier on sensitive stomachs. It keeps the cookies soft and fudgy without heaviness.

3. Why are they called “crinkle” cookies?

The “crinkle” pattern forms when the powdered sugar coating splits open as the cookies expand in the oven, creating their signature snowy look.

4. Can I freeze chocolate crinkle cookie dough?

Yes! Freeze the dough (rolled into balls and coated in sugar) for up to 3 months. Bake straight from frozen — just add 1 extra minute to the bake time.

5. What’s the best cocoa to use for chocolate crinkle cookies?

Dutch-processed cocoa gives a rich, deep chocolate flavor, but any unsweetened cocoa works beautifully. Just avoid cocoa mixes with added sugar or dairy.

A Note From My Chaotic Kitchen

If your body is asking for something gentle yet deeply satisfying, let these cookies be that small, sweet moment of ease.

Motherhood begins in moments like this — when you learn to listen to what your body can hold, and let that be enough. 

For more pregnancy-safe holiday cookie recipes, check out my Dairy-Free Pumpkin Spice Snickerdoodle Cookies and Dairy-Free Strawberry Thumbprint Cookies. 

For more hot chocolate recipes for pregnancy, check out my Dairy-Free Sugar Cookie Hot Chocolate, Dairy-Free Gingerbread Hot Chocolate, Dairy-Free Dulce de Leche Hot Chocolate, and Dairy-Free Pumpkin Spice Hot Chocolate.