Double Chocolate Crinkle Cookies bring all the taste of rich dark chocolate with the added benefit of an antioxidant blast. No one will be the wiser that you’ve snuck a few fruits & veggies into these sweet, fudgy, chocolaty cookies.
Have you had enough chocolate yet? I hope not because Choctoberfest is still going strong for another week. I’ve already made delicious Mocha Cheesecake Cookie Cups and Chocolate Toffee Crunch and today I am bringing you a cookie that is hard to resist, Double Chocolate Crinkle Cookies. Doesn’t that sound decadent and delicious? You’d be right, they are all that and more!
I received some product from one of my favorite health food providers, Barleans, and wanted to put together a cookie that was both delicious and a little bit nutritious. Now you probably won’t want to tell your kids that there are actually vitamins in the cookies, we’ll just keep that as our little secret. 🙂
Barleans, if you have never heard of them before, makes one of the best chocolate vitamin powders around. I’ve been buying it for over a year now and use it all the time in my chocolate smoothies to provide that extra boost of fiber and antioxidant power from their blend of greens, fruits and vegetables. But I just learned they also make a top grade coconut oil too and theirs has a butter flavor. Wowzer! It’s still made of pure coconut oil but with added botanical extracts to create the butter flavor. Their products are always high quality, gluten-free and non GMO and are a nice fit for vegan diets as well.
I love the taste of their Greens powder so I thought why not add it to my chocolate cookies for a little added benefit. I replaced some of the cocoa with the powder, used coconut oil instead of butter and even snuck a banana in there in place of an egg. They came out rich and delicious and no one was the wiser.
They are easy to make, requiring just a little chilling in the refrigerator before rolling but, other than that, it is a simple cookie that anyone can make. Hope you enjoy this little chocolate indulgence as well as all the other deliciousness provided by some of my favorite food bloggers below. Oh, and don’t forget to enter the giveaway to get your own bag of goodies to help you through your holiday baking.
- 3/8 cup unsweetened dark cocoa powder
- 1/8 cup Barleans Greens powder (about 1-1/2 scoops)
- 3/4 cup Imperial Sugar
- 1/4 cup Barleans Coconut Oil
- 1 large egg (you can use 2 eggs & omit banana)
- 1 banana, mashed
- 1 teaspoon pure vanilla extract
- 1 cup all purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1 cup dark chocolate chips (optional)
- 1/2 cup confectioner's sugar
In a large bowl of an electric mixer, beat cocoa powder, Barleans Greens powder, sugar and coconut oil until it looks shiny and very black, about 2-3 minutes.
Turn mixer to low and add egg and mashed banana. Continue to beat for 1 minute. Add vanilla and mix thoroughly.
Combine flour, baking powder and salt. Slowly add to wet ingredients until just blended.
Stir in chocolate chips.
Wrap in plastic wrap and place in refrigerator to chill for at least 2 hours or overnight.
When ready to bake, preheat oven to 350 degrees. Line cookie sheets with silpat or parchment paper.
Place powdered sugar on a flat plate.
Roll dough into 1" balls, I like to do 12 at a time, then roll in powdered sugar to coat. Place on cookie sheet.
Repeat with remaining dough.
Bake for 10 minutes. Cool on cookie sheets for about 5 minutes then transfer to wire racks until completely cooled.
Store in airtight container.
Total time does not include 2 hour chill time for dough.
You can also freeze well wrapped dough for up to 3 months. Remove from freezer and let thaw then roll while still slightly chilled and continue as shown above.
I received complimentary samples of Barleans’ products as well as Imperial Sugar to produce a recipe for Choctoberfest. As always, all opinions are 100% my own.