This Chocolate Crinkle Cookies recipe is rich, fudgy, and naturally sweetened perfect for when you want a brownie-like cookie with a healthier twist. Made with banana, oats, cocoa powder, almond flour, and just a touch of maple syrup, these cookies are rolled in powdered sugar for that classic crinkle look. They’re a cozy, chocolatey treat that feels indulgent but fuels you with wholesome ingredients.
Whether you’re baking for the holidays or craving something sweet with your coffee, these cookies check all the boxes. They’re soft, satisfying, and super easy to whip up in one bowl. If you love this flavor profile, you’ll want to try my Lemon crinkle Cookeis or Chocolate Hazelnut Oat Biscotti, too.
In This Post
Why You’ll Love This Chocolate Crinkle Cookies Recipe
- Fudgy, brownie-like texture with a soft center.
- Naturally sweetened with banana and maple syrup.
- Quick and easy—no mixer or chill time required.
- Gluten-free and dairy-free with simple swaps.
- Great for snacking, gifting, or meal-prep treats.
- Beautiful crinkled tops with a rich cocoa finish.
table talk
With Liliya!
These cookies are my go-to when I want to bake something chocolatey but not over-the-top sweet. I first made them one cozy Saturday with my little one stirring beside me and now they’re our rainy-day tradition. They’re the perfect blend of indulgent and wholesome, and I love watching the powdered sugar crinkle as they bake. Whether I’m packing them for school snacks or sharing them with friends over coffee, these cookies always get a smile.
Liliya
Ingredients Needed For Chocolate Crinkle Cookies
- Ripe Banana. Provides natural sweetness and moist texture while helping bind the dough.
- Oats. Adds body and fiber. Quick oats or slightly blended rolled oats work best.
- Cocoa Powder. Unsweetened cocoa delivers bold chocolate flavor. Go for Dutch-processed for a deeper taste.
- Almond Flour. Keeps the texture light and tender while adding healthy fats.
- Maple Syrup or Honey. Just a touch balances the cocoa and keeps things naturally sweet.
- Chocolate Chips. Optional, but gives you melty pockets of chocolate in every bite.
- Vanilla Extract. Enhances the chocolate and adds warmth.
- Powdered Sugar. For rolling before baking to, create that signature crackly top.
How I Make Chocolate Crinkle Cookies
(This is a quick overview of how I make chocolate crinkle cookies, with tips along the way. You’ll find the full ingredients & instructions in the recipe card below.)
- Mash the banana. In a medium mixing bowl, until smooth.
- Mix in wet ingredients. Stir in maple syrup (or honey) and vanilla extract.
- Add dry ingredients. Stir in oats, cocoa powder, almond flour, and chocolate chips if using.
- Chill the dough. Place in the fridge for about 10 minutes to firm up.
- Scoop and roll. Form into small balls and coat in powdered sugar.
- Bake. Place on a lined baking sheet and bake at 350°F for 10 to 12 minutes.
- Cool. Let cool completely to set the texture and bring out the crinkle pattern.
Expert Tips for Chocolate Crinkle Cookies
Chill the dough. Just 10 minutes in the fridge helps make it easier to scoop and roll.
Use a cookie scoop. Keeps your cookies uniform in size and shape.
Roll well in powdered sugar. The more generous the coating, the better the crackle.
Don’t overbake. They’ll continue to set as they cool, so take them out when the edges are just set.
Make it richer. Stir in a spoonful of nut butter for extra depth and healthy fats.
Chocolate Crinkle Cookies Recipe Variations
- Add espresso powder. A pinch of instant espresso intensifies the chocolate flavor beautifully.
- Make them gluten-free. Use certified gluten-free oats to keep the recipe fully GF.
- Skip the powdered sugar. Leave them plain, or use coconut sugar for a rustic, naturally sweet coating.
- Go double chocolate. Add extra chocolate chips or chunks into the dough.
- Turn them into mini whoopie pies. Fill with chocolate almond butter or a dollop of coconut cream.
I like to bake these for about 10–12 minutes for that soft, fudgy center. If you prefer firmer cookies, let them bake a minute or two longer.
Chocolate Crinkle Cookies Recipe Substitutions
- Coconut flour for almond flour. Use only 1 tablespoon since coconut flour is much more absorbent.
- Honey instead of maple syrup. Works great, just has a slightly stronger flavor.
- Applesauce for banana. Use ¼ cup unsweetened applesauce if you don’t have a ripe banana.
- Oat flour for oats. Makes for a smoother texture if you prefer it more cookie-like than hearty.
- Flax egg instead of chocolate chips. Makes them fully plant-based if you’re skipping chocolate.
Storing / Freezing Chocolate Crinkle Cookies
To store: Keep cookies in an airtight container at room temperature for up to 3 days, or refrigerate for up to 5 days.
To freeze: Store baked cookies in a freezer-safe container for up to 2 months. Thaw at room temperature or microwave for a few seconds to enjoy warm.
To freeze dough: Roll the dough into balls, freeze on a sheet, then transfer to a freezer bag. Roll in powdered sugar before baking directly from frozen—add 1–2 minutes to the baking time.
FAQs About Chocolate Crinkle Cookies
Can I make these without rolling in sugar?
Yes, but you’ll lose the visual crinkle effect. You can try rolling them in coconut sugar or just bake them plain.
Do they taste like banana?
Only mildly the chocolate and cocoa dominate the flavor. If you’re sensitive to banana, try applesauce instead.
Are these cookies vegan?
Yes, they’re naturally egg-free and dairy-free when made with maple syrup and plant-based chocolate chips.
Can I double the recipe?
Absolutely! These freeze well and make a great batch-bake for snacks, school lunches, or gifting.
What’s the best cocoa powder to use?
Dutch-processed cocoa powder gives you a smoother, deeper chocolate taste, but regular unsweetened cocoa powder works too.
More Healthy Treats Ideas
Before you get started! If you try this Chocolate Crinkle Cookies recipe, I’d love for you to leave a rating and review. It helps us keep sharing free recipes you can count on.
Irresistible Chocolate Crinkle Cookies Recipe
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Total Time: 22 minutes
- Yield: 10 cookies
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
Description
These Chocolate Crinkle Cookies are soft, fudgy, and naturally sweetened with banana. They’re a one-bowl breakfast treat with rich cocoa flavor and that classic crinkled powdered sugar look. No refined flour or butter, just wholesome, chocolatey goodness in every bite!
Ingredients
- 1 ripe banana
- 1 cup oats
- 2 tablespoons cocoa powder
- 2 tablespoons almond flour
- 1 tablespoon maple syrup or honey
- 1 tablespoon chocolate chips (optional but delicious)
- ¼ teaspoon vanilla extract
- Powdered sugar (for rolling)
Instructions
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Mash the banana in a bowl until smooth.
- Add in the oats, cocoa powder, almond flour, syrup, chocolate chips (if using), and vanilla. Stir everything together until fully combined.
- Chill the dough in the fridge for 10 minutes to firm up slightly.
- Scoop dough into small balls and roll in powdered sugar to coat generously.
- Place on baking sheet and gently flatten each cookie slightly.
- Bake for 10–12 minutes until set and crackled on top.
- Cool completely on a wire rack before storing in an airtight container.
Notes
- For best crinkle effect, don’t skip the powdered sugar coating.
- To make these gluten-free, be sure to use certified GF oats.
- Store at room temp for 2–3 days or refrigerate for up to a week.
- For extra fudgy centers, bake closer to 10 minutes. Want them crispier? Go for 12.
- These are perfect with coffee or as a healthy chocolate snack anytime.
