Chocolate Crinkle Cookies

These festive Chocolate Crinkle Cookies by Chef Peter Sidwell aren’t only beautiful to look at, they also have less refined sugar thanks to the addition of California Prune Puree. These chocolate crinkle cookies are perfect to bake with kids and we love to serve them with hot chocolate, coffee, or tea.


½ cup cocoa powder

¾ cup sugar

½ cup California Prune puree

2 eggs

2 tablespoons vegetable oil

1 ⅔ cup flour

1 teaspoon baking powder

½ cup powdered sugar


In a bowl whisk together the cocoa powder, sugar, California Prune purée, eggs, and oil, until everything is well-combined.

Sift the flour and baking powder into the chocolate and California Prune mixture and mix with a wooden spoon or spatula, until it forms a dough.

Take a teaspoon of the mixture, roll into a ball, and place on a baking pan lined with parchment paper. Repeat until all the mixture has been used (there should be between 30-40 balls).

Place in the fridge for 30 minutes to firm up.

After 30 minutes preheat the oven to 375°F.

Take the cookies out of the fridge and roll each cookie in powdered sugar, coating them well.

Space the cookies evenly on the tray, giving enough space around each cookie to leave room for them to spread.

Place in the oven for 8-10 minutes.

Remove from the oven and allow them to cool. They will firm up as they cool. 

Enjoy these festive crinkle cookies!

Notes: to make prune puree, combine 16 ounces of prunes with ½ cup of hot water in a blender. Pulse until smooth. Any leftover puree can be kept in the refrigerator for up to 4 weeks. Get the full recipe here: