chocolate crinkle cookies, aka brownie cookies
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Chocolate crinkle cookies aka brownie cookies

Course: Dessert
Cuisine: Canadian
Prep Time: 10 minutes
Cook Time: 12 minutes
Total Time: 22 minutes
Servings: 44
Author: Eyecandypopper

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

  1. Mix all the dry ingredients in a large mixing bowl.
  2. 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).
  3. 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.
  4. 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.
  5. 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.
  6. Bake in a 325F oven for 10-12 minutes.
  7. 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%