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!
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?
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.
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.
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
Preheat the oven to 350F.
In a food processor, process the dates until well broken down. Don't go too far or you will have a ball.
Add the cacao/cocoa powder, baking powder, chocolate chips, and vanilla. Process until combined and crumbly in texture.
Add the nondairy milk 1 tbsp at a time with the food processor running until the dough forms a ball.
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.
Press down to flatten into cookies.
Bake for 10-12 minutes at 350F.
Remove from the oven and cool briefly before enjoying.
Keep in the fridge in an airtight container for up to a week (they are really yummy cold too!)
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Merry Christmas! Happy Holidays! Much love!
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