Another great cookie idea to indulge occasionally without feeling ill later! haha By choosing high quality products and better-for-you ingredients, such as organic, we can only end-up with a beautiful and tasty result! These dairy-free chocolate crinkle cookies, aka brownie cookies will be a hit!
You could also try these Spelt and rye ginger snap cookies too! Or both!
Healthy crinkle cookies
I like to mix various wholegrain flours in baked goods, and this was no exception. Step out of the all-purpose white flour box that gives zero nutrition (in fact it actually uses some of your own nutrients in order to process it, so it’s like eating negative nutrition), and embrace trying wholegrain flours. Spelt, rye, and buckwheat are probably some of the easiest to find, and easiest to transition into. I don’t recommend using 100% buckwheat because it can have a strong taste, but adding a little bit is a great addition.
I always stay away from dairy, because my husband can’t eat any, but also, it’s generally better to limit the amount of dairy that we eat. It can create allergies with time, and has a tendency to increase mucus production. So I’m a big fan of olive oil, it’s a really great alternative to melted butter.
I still can’t believe how easy these dairy-free chocolate crinkle cookies are to make, and they are so soft and chewy (aka brownie cookies), they just melt in your mouth. Perfect to make ahead and share with friends!
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Chocolate crinkle cookies aka brownie cookies
A delicious and simple recipe for dairy-free chocolate crinkle cookies, made with low sugar, and wholegrain flours - spelt, rye, buckwheat.
- 1 1/4 cup spelt flour
- 1 1/4 cup rye flour
- 1/4 cup buckwheat flour
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp sea salt
- 2 large organic free-range eggs
- 1/3 cup good quality olive oil (or melted coconut oil if you wish)
- 1/3 cup unbleached sugar
- 1/4 cup melted baking chocolate (semi-sweet)
- 1/4 cup maple syrup
- 1 tsp pure organic vanilla extract
- organic icing sugar to coat
- Mix all the dry ingredients in a large mixing bowl.
- Mix all the wet ingredients in a medium mixing bowl, using a whisk (I whisk the eggs first, and then add the olive oil, whisk more, and then add the rest).
- Using a big rubber spatula, mix the wet ingredients with the dry ingredients. Make sure there are no 'pockets' of dry ingredients left at the bottom.
- Let dough rest for 5 minutes, and then use a mini ice cream scoop to measure the batter (or use a tablespoon), and roll in the icing sugar.
- Put on a large baking sheet, making sure they have a little bit of room to expand. In order to get the crinkle effect, do not flatten the cookies.
- Bake in a 325F oven for 10-12 minutes.
- Let cool down completely before eating, or storing.
Note: I do not believe anyone should worry about counting calories, but here is the nutritional information for one serving
Calories: 58kcal | Fat: 2g | Cholesterol: 7mg | Sodium: 44mg | Potassium: 33mg | Carbohydrates: 8g | Sugar: 2g | Protein: 1g | Vitamin A: 0.2% | Calcium: 0.7% | Iron: 2.5%