Irresistible Chocolate Crinkle Cookies Recipe
- Total Time22 minutes
- Yield10 cookies 1x
- DietGluten Free
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
Scale
- 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.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 130 kcal
- Sugar: 7g
- Sodium: 45mg
- Fat: 5g
- Saturated Fat: 1.5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 0mg
Find it online: https://wearerecipes.com/chocolate-crinkle-cookies/