Chocolate Crinkle Cookies
100kcal
Ingredients
Dry ingredients
- 1/2 cup unsweetened cocoa powder
- 3/4 cup granulated sugar
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1 cup flour
Wet ingredients
- 1/4 cup light olive oil (or avocado oil) Can be substituted with melted coconut oil.
- 2 large eggs
- 1 teaspoon vanilla extract
Coating
- 2 tablespoons granulated sugar For rolling the dough balls.
- 1/3 cup powdered sugar For coating the cookies.
Method
Preparation
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In two separate shallow bowls, place the granulated sugar and powdered sugar for coating the cookies. Set aside.
- In a large bowl, combine the cocoa powder, granulated sugar, and oil using a wooden spoon until well mixed.
- Add in the eggs and vanilla extract, mixing until just combined.
- Sprinkle the salt, baking powder, and flour into the mixture. Stir until well incorporated, forming a stiff dough.
- Using a cookie dough scoop, roll the dough into 1 1/2 inch balls. If the dough is too sticky, chill it in the refrigerator for about 30 minutes to make it easier to handle.
Baking
- Roll each ball first in the granulated sugar, then generously coat them in powdered sugar.
- Place the coated dough balls onto the prepared baking sheet, spacing them about 2 inches apart.
- Bake in the preheated oven for 10 minutes or until the cookie tops are crinkled and the edges are set. The cookies will firm up as they cool.
- Allow the cookies to cool on the baking sheet for 5-10 minutes before transferring them to a wire rack to cool completely.
Nutrition
Serving1gCalories100kcalCarbohydrates15gProtein1gFat4.5gSaturated Fat0.5gSodium50mgFiber0.5gSugar7g
Notes
Store the cookies in an airtight container at room temperature for up to 1 week, or freeze them in a single layer in an airtight container for up to 3 months. Optional variations include adding chocolate chips or nuts for extra texture and flavor.