At first I thought… healthy crinkle cookie? No way! That’s not possible! Well… It turns out that’s not true at all, because I’ve come up with the perfect balance of deliciousness and healthiness.
These TO-DIE-FOR cookies could not possibly be any better. With easy steps and a short ingredient list, you can cook up a batch in less than an hour!
I struggled on whether to call these “crinkle” cookies or not because I left out the coating of powdered sugar. When I searched for “healthy crinkle cookies,” I got a lot of “healthiER crinkle cookies” and cookies that still had powdered sugar on them. But, in the end, crinkle cookies are just chocolate cookies that have cracks down the middle of them, so I think this qualifies.
The reactions I got from the people I gave these cookies to were all positive. I was expecting the usual “Mmmm…These are great,” but instead I got, “OH MY GOD! I’ve never had anything so good in my entire life!!!” Boy, was that a great surprise. I have to say, I definitely agree with them. These cookies are TO-DIE-FOR!
If I could, I would have at least three of these cookies a day, but I think that would be a little extreme. Well…maybe I could get away with it.
If you end up trying these cookies, it would mean a lot to me to hear from you. Constructive criticism is always good and rave reviews aren’t too bad either.
I love that these cookies have such wholesome ingredients and still taste phenomenally delicious:
coconut oil
coconut sugar
whole wheat flour
cacao powder
With healthy ingredients like these, I don’t know how you’ll ever be able to eat a “normal” cookie ever again:
If I was stranded on an island and could only have one food, I would choose these cookies. Really!
If you like chocolate, (so, if you’re a human being) then you’re gonna love these baked-to-perfection cookies!
- ½ cup refined coconut oil, room temperature
- 1 cup coconut sugar
- 1 large egg
- 1½ teaspoon pure vanilla extract
- 1 cup whole wheat flour
- ½ cup + 2 Tablespoons unsweetened cacao powder or cocoa powder
- 1 teaspoon baking soda
- ¼ teaspoon salt
- ⅓ cup semisweet chocolate chips
- Preheat oven to 350 degrees F. and line a cookie sheet with parchment paper.
- In a mixing bowl or with a hand mixer, beat coconut oil with coconut sugar until crumbly. (about 2 minutes)
- Add egg and vanilla and beat on medium-high speed until combined. (about 3 minutes)
- In a medium-large bowl, combine dry ingredients. Add dry ingredients to mixing bowl and beat until dough forms, scraping sides as needed.
- Gently fold in chocolate chips and stir with a large spoon.
- Roll dough unto roughly 1½-inch balls with your hands and place on cookie sheet 2 inches apart.
- Bake for 9-12 minutes, or until hardened, but still tender.
- Save in an airtight container in room temperature for up to 5 days or freeze to save longer.
