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!
Enjoy!
ECP xo
P.S. did you get a chance to check out my brand new cookbook Real. Good. Food.? It’s on sale until December 15, and you get 3 additional print-out bonuses for free! Click here to check it out.
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.
Ingredients
- 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
Instructions
- 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: 10% | Calcium: 7% | Iron: 0.5%
I love that they are dairy free! They look like they are even good for you!
They sure are! 🙂
These cookies look really delicious, & I love that you used olive oil. Must try!
Thanks! I’m a big fan of olive oil in baked goods! Because the temperature doesn’t usually go over 350-375F, the oil retains all of its healthy properties, but no one notices the difference 🙂
These look really good. And super simple. I love the different flours you use.
Thanks! Simple, healthy, and delicious. What can we ask more, right?! 🙂
Nice! I seem to gravitate towards crinkle cookies at this time of year. It is nice that dairy is so easy to remove. These look great 🙂
thanks! definitely seasonal cookies, perfect on a cold winter day!
I really enjoy the taste of different types of flours but I’m often unsure how to adapt them in baking. This looks like a fantastic recipe
Just give it a try! I’ve been using many different types of flours in the past few years, and I always use the same amount. The only one that reacts differently, I found, is coconut flour because it absorbs a lot more liquid. It’s nice to have options 🙂 Thanks for dropping by!
Mmm, brownie cookies are the best! I always have lots of olive oil on hand, but I never thought to bake with it together with chocolate because I was worried it would have too strong of a flavour. Does it depend on the brand or grade or is it because you only use 1/3 cup? 🙂
I use olive oil in all of my baked goods (muffins, cupcakes, cakes, even pancakes! haha) and it doesn’t taste. I’ve experienced with a few different brands of organic olive oils, including some unrefined ones, and it still doesn’t taste, but you could be right about the quantity. I don’t think I’ve ever used more than 1/2 – 3/4 cup in any given recipes. It’s usually more than enough. 🙂
These look great! I miss having easy access to light buckwheat flour at Bulk Barn.
Thanks! I use whole buckwheat flour, but it’s milled on an old stone instead of a commercial stainless steel one, and the flour is much lighter and fluffier 🙂
These look so good! I love chocolate and rye, and the spelt/rye/chocolate combination is a favourite in my kitchen. Brownie cookies <3 perfect!
Thank you, and thanks for dropping by! Rye and chocolate is a pretty awesome combo 🙂
I’m always looking for dairy free cookies and these ones are among the best! Any cookie I can make in 22 minutes is a win but these deliver on my chocolate sweet tooth as well!
They’re a great cookie and simple to make. Happy to hear you enjoyed them!