Whole Wheat Cocoa Crinkle Cookies

My husband and I have been so excited about Valentine’s gifts it started giving us chocolate cravings over the weekend. The kids were having too much fun outside to go riding around looking for dessert so I decided to whip a little something up myself with the items in my pantry. This recipe turned out fantastic! I was really nervous too because I’ve never attempted a crinkle cookie. They always look so beautiful. I had to give it a try.


1 cup raw granulated sugar
1/4 cup + 2 tablespoons extra virgin olive oil
1/4 cup + 2 tablespoons powdered cocoa
1 cup + 2 tablespoons whole wheat pastry flour
1 teaspoon vanilla extract
1 teaspoon baking powder
1/4 teaspoon salt
1 cup powdered sugar
2 eggs


Mix together the raw sugar and oil until completely combined. Mix in the cocoa and give it a good stir. Then add the eggs and vanilla and stir well. Beat in the flour, baking powder and salt. Cover and place the mixture in the freezer for 30 minutes.

Preheat your oven to 350 degrees and lightly spray a cookie sheet with non-stick cooking spray. Pour the powdered sugar onto a small plate. Spoon heaping tablespoons of cookie dough and roll them into balls around 1 inch. You’re then going to roll them into the powdered sugar and place them on the cookie sheet with 2 inches between.

Bake 13-18 minutes or until the tops start to crackle apart and they are mostly firm to the touch. Voila! I ate them fresh out of the oven. They cool really fast. The best method if you want them to look perfect is to let them cool 5 minutes on the cookie sheet then cool them the rest of the way on a wire rack or on some parchment paper. This recipe will make around 24 cookies.

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