Chocolate Crinkle Cookies

Chocolate Crinkle Cookies (adapted from Feasting On Fruit)


  • 15 pitted Medjool dates
  • ½ cup cocoa powder, plus more for coating
  • 2 tsps baking powder
  • 1 tsp alcohol free vanilla extract (or 1/2 tsp vanilla powder)
  • 2-3 tbsp unsweetened soy or almond milk


  1. Preheat the oven to 350F.
  2. In a food processor, process the dates until well broken down. Don’t go too far or you will have a ball.
  3. Add the cocoa powder, baking powder, and vanilla. Process until combined and crumbly in texture.
  4. Add the unsweetened soy or almond milk 1 tbsp at a time with the food processor running until the dough forms a ball.
  5. Break off small chunks of dough, roll into balls, coat in cocoa powder, and arrange on a baking pan lined with parchment paper. You will probably fill 2 pans.
  6. Press down to flatten into cookies.
  7. Bake for 10-12 minutes at 350F.
  8. Remove from the oven and cool briefly before enjoying.
  9. Keep in the fridge in an airtight container for up to a week (they taste great cold too!)

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