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Chocolate Crinkle Cookies

Grab all the ingredients I used HERE



1C flour ( I used 1:1 gluten free flour)

1/2C cacao powder

1 tsp baking powder

Pinch of sea salt

1/4C olive oil

3/4C coconut sugar

1 tsp vanilla

2 eggs


1/4C powdered sugar for coating!


-In a small bowl, whisk together flour, cocoa powder, baking powder, and salt. Set aside.


In a medium bowl, use a mixer to beat together oil and sugars on medium-low speed until combined. Add vanilla and eggs, one at a time, and beat until combined.


Gradually add the dry ingredients into the wet ingredients, and beat on low speed until just combined, scraping down the sides. Note that the dough is will be very sticky.


Cover the bowl tightly with plastic wrap and chill in the freezer for ten minutes.


Preheat oven to 350F. Line your pan or grease it


Scoop out 1 tablespoon of cookie dough and roll into a ball. Roll the cookie ball into a shallow plate of confectioners' sugar and coat it completely. Place the cookie balls 2 inches apart on the lined baking sheet. Repeat until you have used up all the cookie dough. You may have to bake these in 2 batches.


-Bake for 10-12 minutes, until just set. They will be soft to the touch and will appear slightly under-baked, but will firm up.


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