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vegan, chocolate, gluten-free, easy, paleo, fruit-sweetened, cookies, oil-free, sweet · December 22, 2016

Triple Chocolate Flourless Crinkle Cookies

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With no flour, no sugar, and extra chocolate–there is nothing traditional about these crinkle cookies, but that’s what makes them so rich, decadent, and easy!

Triple Chocolate Flourless Crinkle Cookies

I promise this is the last one. Pinky swear.

This crazy sweets-stuffed month of cookie mania would not be complete without a chocolate member to the cookie clan though. Crinkle cookies seem to be the top Christmasy choice when it comes to chocolate cookies, and sometimes they are even a little heavy on the Christmas with a dash of peppermint too.

I think it is because the powdered sugar coating makes them look as though they are covered in freshly fallen fluffy snow flurries. Although that makes absolutely no logical sense–who leaves perfectly delicious cookies outside in the cold to be coated in snow?

Triple Chocolate Flourless Crinkle Cookies

So I am ruining this false snow-flurry coated cookie image with these Triple Chocolate Flourless Crinkle Cookies in the name of extra chocolate! The more forms of chocolate crammed into one little cookie the merrier, yes?

Sweet chocolate cookie plus a slightly bitter truffle-esque cacao powder coating kicks these crinkles up to double chocolate. But it’s almost Christmas, so let’s take things up another decadence notch and add mini chocolate chips to this triple chocolate party too.

Triple Chocolate Flourless Crinkle Cookies

These little chocolate bombs almost got the usual oat-flour treatment, like most of the cookies around here. But going off of the truffle inspiration for the cacao powder coating, I decide to take a tip from these truffles for the actual cookie dough too.

My go-to chocolate cookie combo would be a blended date base, oat flour for the dry ingredient, and cacao powder for the chocolate. But instead I crowded out the oat flour with extra dates and cacao, making for a really simple, really rich, flourless crinkle cookie. 

Triple Chocolate Flourless Crinkle CookiesTriple Chocolate Flourless Crinkle Cookies

Think: bliss ball moisture and fudgy texture, but with extra fluffy lightness baked in thanks to leavening. Or better yet–quit thinking, start baking! I think you will understand my rich fudgy reasoning pretty quick.

Triple Chocolate Flourless Crinkle Cookies

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Triple Chocolate Flourless Crinkle Cookies

  • Prep Time: 10 minutes
  • Cook Time: 12 minutes
  • Total Time: 22 minutes
  • Yield: 18 cookies 1x
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Description

With no flour, no sugar, and extra chocolate–there is nothing traditional about these crinkle cookies. But that’s what makes them so rich, decadent, and easy!


Ingredients

Scale
  • 15 pitted Medjool dates
  • ½ cup cacao powder or cocoa powder (plus more for coating)
  • 2 tsps baking powder
  • ¼ cup chocolate chips
  • 1 tsp vanilla extract
  • 2–3 tbsp nondairy milk

Instructions

  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 cacao/cocoa powder, baking powder, chocolate chips, and vanilla. Process until combined and crumbly in texture.
  4. Add the nondairy 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/cacao 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 are really yummy cold too!)

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Triple Chocolate Flourless Crinkle Cookies

Merry Christmas! Happy Holidays! Much love!

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In: vegan, chocolate, gluten-free, easy, paleo, fruit-sweetened, cookies, oil-free, sweet · Tagged: cacao powder, christmas, holiday, medjool dates, oil-free, high carb low fat, refined sugar free

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Comments

  1. Emma says

    December 22, 2016 at 5:14 pm

    It says “15 cup pitted Medjool dates” is that 15 medjool dates or 1.5 cups of dates? Thanks

    Reply
    • Natalie says

      December 22, 2016 at 5:16 pm

      Oops, typo! It’s supposed to be about 15 dates. Sorry, changing it now!

      Reply
      • Emma says

        December 22, 2016 at 5:20 pm

        Lovely 😀

        Reply
  2. Leah M | love me, feed me says

    December 22, 2016 at 5:18 pm

    So much chocolatey goodness!! Powdered sugar coating is so last year, cacao coating is where it’s at!! I’ve wholeheartedly enjoyed cookie mania <3 Full of so much beauty.
    Happy holidays sweet Natalie!!

    Reply
    • Natalie says

      December 22, 2016 at 6:43 pm

      Hahaha yes that’s why I went with cacao–gotta stay with the current cookie trends 😀 You are the best, thank you Leah and a very very happy holiday to you too <3

      Reply
  3. Kaila @ Healthy Helper Blog says

    December 22, 2016 at 5:29 pm

    These are too perfect for words. Cocoa and dates are the best together.

    Reply
    • Natalie says

      December 22, 2016 at 6:42 pm

      The bitter meets sweet is sooooo yummy, right!? Thanks Kaila 🙂

      Reply
  4. Ela says

    December 22, 2016 at 6:17 pm

    LOVE the ombre style of your cookies. Well done Natalie! How I wish I could have these for dessert now. You are so talented!!

    Reply
    • Natalie says

      December 22, 2016 at 6:42 pm

      Haha yes–chocolate ombre, the most delicious kind 😀 Thank you Ela, you are the sweetest!

      Reply
  5. Diana says

    December 22, 2016 at 6:37 pm

    If I don’t have a food processor, would a blender do the trick as well? Really wanna try these ones!!! 😀

    Reply
    • Natalie says

      December 22, 2016 at 6:41 pm

      Hi Diana! Yes, in theory a blender should work, but I have overheated my blender multiple times in the past with date-heavy recipes like this so be careful. That is why I usually use the food processor. You could also blend the dates until they are broken up and sticky, blend the cacao and chocolate chips separately (first actually so the blender isn’t all sticky), and then mix it all together by hand in a bowl. Just an idea 🙂

      Reply
      • Diana says

        December 22, 2016 at 7:47 pm

        Thank you so much! 😀 I’ll try with your idea and see how it works 🙂

        Reply
  6. Mandy says

    December 22, 2016 at 10:57 pm

    Holy moly!!!! I wish I could visit this insane cookie factory of yours because you’re popping out the most delicious treats this season! Wow. Would you believe I’ve never had a crinkle cookie??? My mom never made them when we were growing up, which surprises me considering my dad is a massive chocoholic. But here you’ve taken them to the triple chocolate level…even better! These look SO rich and fudgy and dangerous! I also love that these are date-sweetened….perfection. Happy Holidays, sweet friend! XOXO <3

    Reply
    • Natalie says

      December 23, 2016 at 1:38 am

      Really!?! Never had a crinkle cookie–wow! They weren’t a staple in my house but we definitely made a few batches over the years. I always strategically took the powdered sugar coating job…oh that crazy sweet tooth of mine lol. If you love chocolate (which I know you do!) I’m sure you would love them, the classic or these. Almost like the brownie wannabe of the cookie world 🙂 Thanks for stopping and Merry Christmas (again haha!) <3 xoxo

      Reply
  7. Erin says

    December 22, 2016 at 11:29 pm

    Thank you for posting this! Crinkle cookies were always my favorite and I splurged and made the typical ones coated in powdered sugar this year but since I hadn’t had sugar in 4 years they were just way too sweet for me. These sound right up my alley! It’s amazing how taste buds change.

    Reply
    • Natalie says

      December 23, 2016 at 1:34 am

      I can’t say that I hate licking all that powdered sugar off my fingers after eating the original crinkles, but a more sophisticated and at least somewhat healthier take is nice too 😀 Although I haven’t had one in a while, and tastebuds certainly do change, it’s amazing. The rich chocolate + date sweetness is an awesome contrast, I hope you love this version too Erin. Happy holidays!!

      Reply
  8. renae says

    December 23, 2016 at 12:40 am

    Srry this has nothing to do at all with this recipe (but i will try it.Love all your recipes) oat flour must hate me.It never works for me in any of your recipes 🙁 so can i use plain flour in all of your recipes instead? Or my homemade gluten free flour(i used this in your gingerbread cookies(i posted a comment about that too) thank you heaps!

    Reply
    • Natalie says

      December 23, 2016 at 1:44 am

      Ha no worries! Yes you can use plain all purpose flour in most of my recipes in place of the oat. Or your own blend seems to work too based on the cookies, which is awesome. I’d be curious to know what is in your GF blend, because many GF blends I’ve tried seem to hate me and never work. That’s why I stick with oat flour most of the time, or recently I’ve been experimenting with cassava and almond too. Anyways, I appreciate the comments and requests. Wishing you a wonderful day!!

      Reply
      • renae says

        December 23, 2016 at 1:58 am

        Hi Natalie! Thank you so much for replying:) My gf flour blend is half a cup of tapioca starch,half a cup of potato starch,one cup of brown rice flour,and to every cup of this mix add one tsp of xantham gum(though i didn’t add any xantham to the gingerbread rollout cookies and they were perfect!) I hope you like it 🙂 Keep being plain awesome!

        Reply
        • Natalie says

          December 23, 2016 at 4:47 pm

          That sounds like an awesome mix! Thank you for sharing 🙂

          Reply
  9. Debra says

    December 23, 2016 at 5:23 am

    I can’t wait to try these yummy delights. I do wish to say that your photos are stunning. I LOVE closeups, macro type images and yours are just beautiful and texture not compromised. Great job!

    Reply
    • Natalie says

      December 23, 2016 at 4:49 pm

      Hi Debra! Oh thank you so much, that means a lot 🙂 I love the close-ups too, always my favorite for mouthwatering food!

      Reply
  10. renae says

    December 23, 2016 at 7:05 am

    Natalie please grace our tastebuds with mini fruit mince pies.I have yet to find a good vegan fruit mince pie.Oh,and Twinkies and Swiss Rolls(also known as Jelly Rolls) and Apple Pie and Trifle and vegan sausage rolls and ice cream made from rice!Rice-Cream! Sorry about that mini rant.I’m kinda obsessed with you and your recipes 🙂 I love your recipes!!

    Reply
  11. Aimee | Wallflower Kitchen says

    December 23, 2016 at 7:25 pm

    Chocolatey perfection! Crinkle cookies used to be one of my favourite Christmassy treats so these are calling my name <3

    Reply
    • Natalie says

      December 24, 2016 at 4:14 pm

      Thanks Aimee! Wishing you a very Merry Christmas <3

      Reply
  12. Demeter | Beaming Baker says

    December 25, 2016 at 5:43 pm

    When my Natalie pinky swears, it’s serious business!! Alright, I think we can all agree that leaving those poor cookies out in the snow all by their lonesome would be so cruel. And yet… I insist we do so, just for fun, when we meet up. <– Also, I think that means you have to come to me because Florida = no snow. Haha. But for realsies, if I hear one more word about how fudgy and fluffy these cookies are, I'm gonna faint from want. Hopefully there will be a big, fresh pile of snow behind me so I can land softly. Plus, there may or may not be cookies already on the ground, waiting for me to join them… 😉 These cookies look and sound so good, Nat! Send me a nice, big batch? Looking forward to more cookie recipes from ya, pinky swear be damned! 😉 Big hugs and lots of love to you this holiday season. P.S. I'm so glad we met this year. What would I do without you? <3

    Reply
    • Natalie says

      December 25, 2016 at 5:54 pm

      Soggy cookies. That’s all I can imagine would come out of the whole leave cookies outside in the middle of winter scenario. Of course we would have to do it at your house, here nothing would happen but maybe a cookie sunburn. I’m willing to travel 🙂 I think we should BOTH travel to cookie magical sugar wonderland where it actually does snow powdered sugar and test it…then we would have something delicious to look forward to! Well if you do faint into that fluffy snow then make a snow angel while you are there. Make two actually, one for me! And I’ll make a sand angel for you? There will be more cookies, just gimme a month or two. I DON’T KNOW!?!? What I would do without you that is! Love ya my dear and looking forward to tons more 2017 chats and cookies and double chocolate things. And hopefully meeting one of these days <3

      Reply
  13. The Vegan 8 says

    December 26, 2016 at 3:51 am

    Oh my sweet friend, you are speaking my language with these TRIPLE chocolate cookies! I’m in a chocolate daze over here, hahaha! They are sooo chocolatey and I love that. Now, of you know I’m a huge fan of the classic ones since I just released one, HOWEVER, I’m a huge fan of the bitter cocoa powder on truffles, so I know I would totally love them on cookies as well. I love love chocolate and making triple just makes them a dream. I served my crinkle cookies last night at my party and I thought everybody would die of happiness and now I realize the only thing that would have made their life complete, would have been these added to the mix, haha! Great idea! I love doing twists on classics!

    Reply
    • Natalie says

      December 26, 2016 at 5:07 pm

      All the crinkles haha!!! I love the classic ones too, anything that leaves my fingers sugar coated and in dire need of licking after I am done is a winner, so both varieties together would’ve been perfect. If only we could’ve cookie swapped in real life 😀 I bet your party was delicious and full of sweet and savory treats! I hope you had a marvelous holiday Brandi!!

      Reply
  14. Shirley says

    December 27, 2016 at 11:08 pm

    Natalie thanks for your amazing recipe!! I can’t wait to try this!!!! But unfortunately I don’t have chocolate chips on hand…is there anything I can use instead? 🙁

    Reply
    • Natalie says

      December 27, 2016 at 11:13 pm

      Hi Shirley! You can just leave out the chips, they will still be deliciously fudgy without. Or if you have any dark chocolate on hand you could chop it up into chunks and toss them in. Or you could make a chocolate bar real quick with maple syrup, coconut oil, and cocoa/cacao powder, let it harden, and then chop it up. I can send you a more specific recipe for that last one if you like. I hope one of those will work, let me know!

      Reply
  15. Faith says

    January 9, 2017 at 4:25 am

    These were pretty good 🙂 made them today

    Reply
    • Natalie says

      January 9, 2017 at 4:55 pm

      Happy you tried them, thanks for the feedback Faith!

      Reply
  16. Annisa says

    September 1, 2020 at 5:29 am

    Hi Natalie! Is it okay to use a date paste for this recipe? can you suggest the perfect amount (in cups or gr) that equal to 15 dates?

    Reply
    • Natalie says

      September 1, 2020 at 10:36 am

      I really don’t recommend date paste here. If you want a date-sweetened crinkle cookie try this one instead: https://nataliejo.co/triple-chocolate-flourless-crinkle-cookies/

      Reply

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