Once upon a time, a healthy version of these cookies was only a dream.  Growing up, my mom used to make these every year as part of her Christmas cookie stash. Rich chocolate cookies, with a hint of icing sugar on top.  I was hesitant that a healthy version would come out comparable, but these came out unbelievable. Slightly crispy on the outside, but chewy on the inside.  If you’re a chocolate crinkle fan, you will love this healthy alternative.

Healthy Chocolate Crinkle Cookies

Makes 26 cookies

Ingredients

1/2 cup unsweetened cocoa powder
1/2 cup cane sugar (coconut palm sugar should work too)
1/2 cup stevia for baking or 12-13 packets
1/4 cup coconut oil, melted (or another healthy oil)
1 egg
2 egg whites (or 1/4 cup carton egg whites)
1 tsp vanilla
1 cup oat flour (you can make oat flour by grinding old fashioned or quick oats in your blender/food processor)
1 tsp baking powder
1/4 tsp salt
1/2 cup icing sugar (but you’ll only actually use 1/4 cup)

* I don’t recommend subbing any of the ingredients than suggested in this recipe. If you replace the cane sugar with additional stevia, the cookie will have a completely different texture. I’ve tried many cookies with stevia-only and they don’t turn out very good. I find the combo of both produces the best result while still lowering the sugar content.

Directions

In a large bowl, mix together the cocoa powder, cane sugar, stevia and coconut oil with a wooden spoon, or electric mixer (paddle attachment) until blended. It will become a dark brown paste. Add in the 1 egg, stir until blended. Add in 2 egg whites & vanilla, and blend again. At the end, it will resemble a chocolate cake batter.

In a separate bowl, mix together the oat flour, baking powder and salt.  Add this mixture to the chocolate  batter, stirring until combined.

Transfer dough to a smaller bowl, cover with plastic wrap and refrigerate for 4 hours or overnight.

Preheat your oven to 350 degrees.  Roll dough into balls, then roll in icing sugar.  Place on non-stick cookie sheet, or one lined with parchment paper.  Bake for 11 minutes, until cookies are cracked on top.

Cool and store in a plastic container.

Nutrition (per cookie)   Calories: 55   Fat: 2.9g   Carbs: 8g   Fiber: 2g   Sugars: 3g   Sodium: 31mg   Protein: 1.3g