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Crinkle Chocolate Chip Cookies (Pantry Staples, Vegan & GF Options)

These crinkle chocolate chip cookies are the BEST I have ever had in my life! Crisp on the outside and soft in the center, these pantry staples cookies are made with ingredients in your cupboards.

Never  in my life have I ever baked cookies so good – this is a whole new level in baking right here!  One hobby that I really wanted to perfect during this COVID quarantine time was baking- I’ve been developing tons of pantry staple recipes lately. I’ve been having so much fun with awesome treats like 3 Ingredient Peanut Butter Cookies, Jammy Blackberry Oat Bars , and of course baking plenty of fresh sourdough bread!
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But THESE COOKIES, oh man!  These are the best chocolate chip cookies I’ve ever eaten or made in my life.  This
recipe is a definte keeper and will be my go-to cookies recipe for life.  Not even being dramatic about it, they are the real deal.

These Crinkle Chocolate Chip Cookies are:

  • Crunchy on the outside
  • Soft and Chewy in the middle
  • Giant, these cookies are big as my hand!
  • Buttery
  • Sweet
  • Can be made Vegan or Gluten Free
  • Easy pantry desserts!

Chocolate Chip Cookes Made with Pantry Staples

This crinkle chocolate chip cookes recipe is a fantastic pantry-staple treat!  It uses almost all ingredients you would have in your dry pantry or cupboards.  You probably already have a lot of these ingredients on hand already. Keeping a well-stocked pantry makes it easy to come up with delicious and healthy meals using a few staples you can rotate.  I made a list of my Top 125 Plant-Based Pantry Staples that always keep on hand. And you can check out all my favorite pantry staple recipes on TheHerbeevore.com here.  By stocking up on healthy whole ingredients you can cook delicious recipes without a trip to the bakery!

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These are great cookies to make on a rainy or snowy day, and they made the house smell amazing!  One good thing about being in quarantine right now is that I have tons of time to bake and have the flexibility to create new and delicious recipes that I’ve never attempted before.  Once I mastered the 3 Ingredient Peanut Butter Cookies, I graduated to a slightly more advanced recipe, and these were perfect!

What’s In These Pantry Staple Crinkle Cookies?

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How Do I Make These Sheet Pan Crinkle Cookies?

  • Preheat the oven to 350 degrees Fahrenheit.  Line 3 baking sheets with tin foil and set aside.
  • In a large mixing bowl, add the butter, granulated sugar, brown sugar, egg, and vanilla extract, and water.  With a wooden spoon stir and mix well for a few minutes to combine.
  • Add the flour, baking soda, and salt to the bowl, and stir for another few minutes until the dough is well incorporated.  Add the chocolate chips and mix well to combine.
  • Measure out 1/3 cup of dough for each cookie, and place 3 or 4 balls of dough on each baking sheet.  Place baking sheet in the freezer for 15 minutes before baking (don’t skip this step), then move to the oven. When one pan is in the oven, put the next pan in the freezer.
  • Bake cookies for 10 minutes.  With an oven safe glove, grab the sheet pan and lift the pan a few inches over the oven rack, and let the cookie pan drop onto the baking rack.  This will allow the cookies so spread out and crinkle at the edges.  Repeat this 3 or 4 more times, baking the cookies for a total of 16-18 minutes.
    Place finished cookies on a wire rack to cool and do not move until they have cooled completely.

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These go great with a nice cold glass of oatmilk!  My homemade chocolate oat milk recipe couldn’t be easier, and compliments these cookies really well.

Dietary Modifications for these Easy Pantry Desserts

  • These can be made Gluten Free by substituting the all purpose flour for a 1-to-1 gluten free baking mix!
  • These can be made Vegan by replacing the butter with a plant-based version or replacing the egg with a flax egg (1 tablespoon ground flaxseed + 1 tablespoon water, mixed together), and using these vegan chocolate chips.
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Some of Our Other Favorite Desserts:

Jammy Blackberry Oat Bars (Vegan, Gluten Free)

Rich & Healthy Sweet Potato Brownies (Vegan, Paleo, Gluten Free)

5 Ingredient High-Protein Cookies (Vegan, Gluten Free)

Simple Pumpkin Bread (Vegan, Pantry Staple Recipe)

3 Ingredient Peanut Butter Cookies (No Flour, Gluten Free, Low Sodium)

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Get the Same Ingredients I Used For My Crinkle Chocolate Chip Cookies Recipe:

As always, if you make these crinkle chocolate chip cookies be sure to leave me a comment, rate this recipe, and tag me @theherbeevore on Instagram so I can feature you.  I love seeing all your photos of my recipe recreations!

Let’s keep in touch – make sure to sign up for my newsletter to get healthy recipes delivered fresh to your inbox. And don’t forget to follow over on Pinterest, Instagram , & Twitter– I’d love to connect with you there! 

Crinkle Chocolate Chip Cookies (Pantry Staple Recipe, Vegan & GF Options)

Kelly Jensen
These giant crinkle chocolate chip cookies are the BEST I have ever had in my life! Crisp on the outside and soft in the center, these cookies are a pantry staple treat.
5 from 5 votes
Prep Time 15 mins
Cook Time 18 mins
Total Time 33 mins
Course Dessert
Cuisine American
Servings 10

Equipment

  • Bowls
  • Spoons
  • Oven

Ingredients
  

  • 1 cup 2 sticks unsalted butter, softened to room temperature use plant-based for vegan version
  • 1 1/2 cups granulated sugar
  • 1/4 cup brown sugar
  • 1 egg or 1 tablespoon of egg replacer, or 1 tablespoon of water mixed with 1 tablespoon ground flaxseed
  • 1 teaspoon vanilla extract
  • 2 tablespoons water
  • 2 cups flour or gluten-free baking mix
  • 1/2 teaspoon baking soda
  • Pinch Himalayan sea salt
  • 1 cup dark chocolate chips

Instructions
 

  • Preheat the oven to 350 degrees Fahrenheit.  Line 3 baking sheets with tin foil and set aside.
  • In a large mixing bowl, add the butter, granulated sugar, brown sugar, egg, and vanilla extract, and water.  With a wooden spoon stir and mix well for a few minutes to combine.
  • Add the flour, baking soda, and salt to the bowl, and stir for another few minutes until the dough is well incorporated.  Add the chocolate chips and mix well to combine.
  • Measure out 1/3 cup of dough for each cookie, and place 3 or 4 balls of dough on each baking sheet.  Place baking sheet in the freezer for 15 minutes before baking (don't skip this step), then move to the oven. When one pan is in the oven, put the next pan in the freezer.
  • Bake cookies for 10 minutes.  With an oven safe glove, grab the sheet pan and lift the pan a few inches over the oven rack, and let the cookie pan drop onto the baking rack.  This will allow the cookies so spread out and crinkle at the edges.  Repeat thdropping the pan 3 or 4 more times (every 2 minutes or so), baking the cookies for a total of 16-18 minutes.
  • Place finished cookies on a wire rack to cool and do not move until they have cooled completely.
Keyword Baked Eggs, Baking Soda, butter, Chocolate Chips, Crinkle Chocolate Chip Cookies, flour, Sugar, Vanilla Extract
Did You Make This Recipe?Tag me @theherbeevore in your photo on Instagram and I'll feature you in my stories!

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Posted in American, Baking, Desserts, Favorites, For Entertaining, Make Ahead, Pantry Recipes, Recipe Index, Snacks, Vegetarian Recipes

11 Comments

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  6. Sherrie

    This looks delicious! One question: the directions say “Measure out 1/3 of dough” and I know these are enormous cookies, but is that supposed to be 1/3 cup of dough?

    • The Herbeevore

      Thank you! Just fixed it, and yes you are absolutely correct, 1/3 cup of dough for each cookie. This recipe makes about 12 cookies total. Let me know how these turn out 🙂

  7. Barbara

    5 stars
    I have to share that when I saw these cookies (without description)on your pinterest banner I was worried all the chips were BEES! I had to follow the link and am relieved to see they are chips after all.

    I haven’t made anything yet but had to compliment you on a lovely site and looks like fantastic recipes. Two suggestions, I master recipe picture panel and a different page number link. I’m only able to click on “2” and it would be nice to be able to return to page 4 or ? easily.

    Keep of the good work! Do you sell any of your honey?

    • The Herbeevore

      No bees were harmed in the making of these cookies haha…. Or in any of these recipes 🙂 !

      And thank you so much for the feedback Barbara, I will definitely add a master image page, fantastic idea. Also will try to work on my pagination too. Let me know if you try any recipes and how they turn out 😊

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