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DOUBLE CHOCOLATE CRINKLE COOKIES

Crinkle Cookies that 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.
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 2 dozen
Author Linda Warren

Ingredients

  • 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

Directions

  1. 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.
  2. Turn mixer to low and add egg and mashed banana. Continue to beat for 1 minute. Add vanilla and mix thoroughly.
  3. Combine flour, baking powder and salt. Slowly add to wet ingredients until just blended.
  4. Stir in chocolate chips.
  5. Wrap in plastic wrap and place in refrigerator to chill for at least 2 hours or overnight.
  6. When ready to bake, preheat oven to 350 degrees. Line cookie sheets with silpat or parchment paper.
  7. Place powdered sugar on a flat plate.
  8. Roll dough into 1" balls, I like to do 12 at a time, then roll in powdered sugar to coat. Place on cookie sheet.
  9. Repeat with remaining dough.
  10. Bake for 10 minutes. Cool on cookie sheets for about 5 minutes then transfer to wire racks until completely cooled.
  11. Store in airtight container.

Recipe Notes

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.