Healthy Chocolate Crinkle Cookies

November 21, 2012

in Breads, Muffins, Cookies, Chocolate, Gluten Free, Healthy "MAKEOVERS", Kid Friendly, Recipes

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


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.


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

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I'm Kristine Fretwell, busy mom of 2 little girls, author, blogger, and former pro fitness competitor. I love almost any kind of cookie, anything coconut or pumpkin flavored, and Thai food. A perfect day for me is enjoying my family, getting to the gym, and whipping up a new healthy recipe. I've got a collection of over 300 healthy recipes, and other tidbits like fitness and health tips. My recipes have been featured on websites such as Huffington Post, Savvy Mom, Shape and Skinny Scoop.
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  • Tilane Bishop

    If you use the Vitamix dry blender, you can blend up xylitol to make a healthier icing sugar (aka powdered sugar). It works really well!

  • Srees2007

    Can I use 1 cup of white sugar if I dont have stevia? And can I se canola oil nested of coconut oil. .

    • Kristine Fretwell

      Yes and yes 🙂

  • Anna @ The Guiltless Life

    Ooh these sound amazing. And I agree with you – stevia-only cookies haven’t worked that well for me, except for a thin sugar cookie recipe that works fairly well if you just use baking stevia (but NOT packets!). Delish!

  • Kathleen @ KatsHealthCorner

    How cute are those!!!! 😀

  • roselyn

    what is icing sugar

    • Kristine Fretwell

      I believe its also called confection sugar? Sorry I think icing sugar is a Canadian term…lol.

  • Suzanne @ Fitmindedmom

    These sound so easy to make!! Putting them on my Christmas baking list for sure!!

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