Chocolate Crinkles



30 min


4 Dozen Cookies

* PLUS Refrigeration Time: 120 minutes, Baking time: 16 minutes
Chocolate Crinkles

Looking for a cookie that tastes fudgey like a brownie and is also free of eggs, nuts and dairy? Enter chocolate crinkles. Double the recipe, these will disappear.


  • 1 3/4 cups granulated sugar
  • 1 cup unsweetened cocoa powder
  • 1 cup unsweetened applesauce
  • 1/2 cup canola oil
  • 2 tsp vanilla
  • 2 1/4 cups all-purpose flour
  • 2 tsp baking powder
  • 1/4 tsp salt
  • 1 cup icing sugar


  • Using an electric mixer, combine granulated sugar, cocoa powder, applesauce, oil and vanilla until well blended.
  • In another bowl, whisk flour with baking powder and salt.
  • Add flour mixture to cocoa mixture in 3 parts, mixing each addition well with an electric mixer for a soft, wet batter. Cover the bowl with plastic wrap and place in fridge for 2 hours. It must be well chilled to roll, so don’t skip this step!
  • Preheat oven to 350°F. Line 2 baking sheets with parchment paper.
  • Sift icing sugar into a shallow bowl. Scoop spoonfuls of dough and roll between your hands to make 1 1/2-in. balls. Roll them in icing sugar until well coated. The more sugar on the outside, the better the effect. Place on the baking sheets about 2 in. apart. Bake for 10 min — but check at 8. They should be puffed and just set, so they’ll have a soft, brownie-like texture. Cool completely on a rack. Repeat with remaining dough. Store in an airtight container for up to 2 days.

Nutrition (per serving)

  • Calories
  • 83,
  • Protein
  • 1 g,
  • Carbohydrates
  • 15 g,
  • Fat
  • 3 g,

Photo by Roberto Caruso.