Your new favorite crinkles recipe
For an easy, classic cookie recipe with a slight twist, healthy chocolate crinkle cookies are the name of the game. These treats are loaded with everything good in this world: chocolate chips, vanilla, cocoa powder, coconut sugar, etc.
They’re fluffy but slightly crispy, and they’re coated with powdered sugar for the perfect snowy feel. I love to eat them with my afternoon coffee for the perfect mix of sweet tooth satisfying, afternoon pick-me-up deliciousness.
This healthy dessert is one of my faves, and it’s the perfect treat for having on deck when you just need a little something sweet!
All of the ingredients in these healthy cookies
Nothing unusual to see here, folks! This cookie recipe uses everything you’re used to: flour, salt, eggs, sugar, oil… you name it. So gather your ingredients, and let’s get started!
- All-purpose flour: You can’t have cookies without flour… usually! For this recipe you will need 1 cup.
- Cocoa powder: We’ll be using cocoa powder to add delicious, rich chocolate flavor. Use 1/2 cup.
- Baking powder: To help these cookies bake, throw in 1 tsp of baking powder.
- Salt: 1/4 tsp of salt will add so much yummy flavor!
- Eggs: To bind the ingredients, use 2 eggs.
- Coconut sugar: As for a sweetener, coconut sugar will do the trick! You’ll need 2/3 cup.
- Coconut oil: Include 1/2 cup of melted coconut oil.
- Vanilla: Add 1 tsp of vanilla for extra flavor.
- Chocolate chips: I love to use mini chocolate chips in these cookies. 1/2 cup is plenty!
- Powdered sugar: Finally, set aside 1/2 cup of powdered sugar for coating the dough before baking.
Tools needed to make crinkle cookies
You’ll only need a few things to make chocolate crinkle cookies. A baking sheet, parchment paper, a few mixing bowls, some mixing utensils, and various measuring cups will do the trick.
- Baking sheet
- Parchment paper
- Medium mixing bowl
- Stirring utensil
- Large mixing bowl
- Measuring cups: 1/4 tsp, 1 tsp, 1/2 cup, 2/3 cup, 1 cup
How to make healthy chocolate crinkle cookies
For this chocolate crinkle cookie recipe, we’re starting by mixing the dry ingredients, followed by the wet. Then, combine them, chill the dough, roll it into balls, coat with powdered sugar, and bake! It’s simple, easy, and well worth the few minutes of prep time.
First, preheat the oven to 350F and line a baking sheet with parchment paper.
In a medium bowl, mix the flour, cocoa powder, baking powder, and salt.
Add the dry ingredients to the wet and stir until everything is well combined. Then, add the chocolate chips.
Chill the dough in the fridge for at least 30 minutes.
Once chilled, roll the dough into balls and then roll them in powdered sugar.
Place the rolled dough on the baking sheet and bake for 12 minutes.
Remove from the oven, and once cooled, roll in more powdered sugar.
Need to use something different in your cookies? Here are some options! There are a handful of ingredients that will seamlessly tie in, so try these before heading to the store for that missing item.
- Baking powder: If you’re out of baking powder, you can use 1/4 tsp of baking soda instead.
- Egg: Out of eggs or want vegan cookies? Let’s do it. Your option is to make chia eggs or flax eggs. Just mix 2 tbsp of chia seeds with 6 tbsp of water. Either option will account for the 2 eggs.
- Coconut sugar: You can replace coconut sugar with any other sugar at a 1:1 ratio.
- Coconut oil: Any cooking oil (avocado, vegetable, canola) can be used as a sub for coconut oil.
- Powdered sugar: Did you know you can make your own powdered sugar? Take 1/2 cup of white sugar, and blend or process it until it becomes a powder. Ta-da! Powdered sugar!
Cocoa vs. cocao powder
Hint: There’s a difference!
You may have noticed that I didn’t include these ingredients as a swap in the substitution section. That’s because they’re not the same!
Though the difference may be subtle, cocoa and cacao powder are different and cannot be equally swapped at a 1:1 ratio.
Where cocoa powder is more heavily processed (and sometimes even contains added sugar), cacao powder is not roasted and tastes more like an actual cacao bean.
If you need to use cacao in place of the cocoa powder, use less. If used in the same amount, the taste will be a bit overwhelming and can even turn out bitter! I recommend starting with a smaller amount and adding more as needed.
If you liked this recipe, you’ll want to try these!
In a baking frenzy? Here are some more flavors to whip together this week! The monster cookies are always a fan favorite.
- Peanut Butter Chocolate Chip Cookies (Gluten-Free)
- Paleo Thumbprint Cookies with Jam
- Healthy Oatmeal Tahini Cookies
- Healthy Monster Cookies
Photos by Moriah Sawtelle and recipe by Erin Antoniak.
- 1 cup all purpose flour
- 1/2 cup cocoa powder
- 1 tsp baking powder
- 1/4 tsp salt
- 2 eggs
- 2/3 cup coconut sugar
- 1/2 cup melted coconut oil
- 1 tsp vanilla
- 1/2 cup mini chocolate chips
- 1/2 cup powdered sugar
- Preheat oven to 350F and line baking sheet with parchment paper.
- In a medium bowl, mix together flour, cocoa powder, baking powder, and salt.
- In a large bowl, whisk together eggs, coconut sugar, coconut oil, and vanilla.
- Add dry ingredients to wet, and stir until all combined. Then add in chocolate chips.
- Chill dough for at least 30 minutes in fridge.
- Roll cookies into balls and then roll into powdered sugar.
- Place on baking sheet and bake for 12 minutes.
- When cooled, roll in more powdered sugar.
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