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+ servings
Cookies on parchment paper.
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4.84 from 6 votes

Chocolate Crinkle Cookies

These soft and fudgy chocolate crinkle cookies are made with whole wheat flour, applesauce, maple syrup and coated in confectioners' sugar. They're the perfect addition to your holiday cookie tray!
Prep Time10 minutes
Cook Time12 minutes
Chill Time1 hour
Total Time1 hour 22 minutes
Course: Cookies, Dessert
Cuisine: American
Keyword: chocolate crinkle cookies
Servings: 15



  • Combine flour, cocoa powder, baking soda and salt in a medium mixing bowl.
    Flour, cocoa powder, baking soda and salt combined in a medium mixing bowl
  • In a separate large mixing bowl whisk together egg, coconut oil, applesauce, maple syrup and vanilla extract.
    Egg, coconut oil, applesauce, maple syrup and vanilla extract in a bowl.
  • Add dry ingredients to wet ingredients and mix until just combined.
    Wet and dry ingredients mixed together.
  • Cover dough with plastic wrap and chill for at least 1 hour in the fridge.
  • Preheat oven to 350ºF and line a baking tray with parchment paper or a silicone baking mat.
  • Add powdered sugar to a shallow bowl and using a cookie scoop or Tablespoon, scoop dough and roll into balls (you want about 1 ½ Tablespoon dough per cookie). Then roll each ball into the powdered sugar.
    Cookie dough balls rolled in powdered sugar.
  • Place dough balls onto the prepared baking sheet. Do not press down!
    Fifteen cookie balls placed evenly across a baking sheet lined with a silpat mat.
  • Bake for 12-13 minutes. Cookies should spread and crinkle and the edges should appear set.
    Fifteen baked chocolate crinkle cookies on a baking sheet lined with a silpat mat.
  • Remove from the oven and let cool slightly on cookie sheet then move to a cooling rack to cool completely.



Serving: 1 cookie | Calories: 111kcal | Carbohydrates: 19g | Protein: 1g | Fat: 4g | Saturated Fat: 3g | Cholesterol: 12mg | Sodium: 169mg | Potassium: 77mg | Fiber: 1g | Sugar: 14g