Thanks to The Food Architects , brought to you by the El-Bizri family in Lebanon, I came across their Chocolate Crinkle Cookie recipe. Whether served with your morning coffee or evening tea, those “crinkles” are just too perfect, and also, addicting!
But since we need to watch what we eat until the Eve, I made them in a healthier version. Now, I can’t find powdered sugar in the healthy aisle, so that was probably the only ingredient that’s a big no no. But a little of it is not that bad.
Substitute for sugar, fructose. It’s a sugar substitute (and not an artificial sweetener) and sweeter than table sugar. The recipe asked for 1 1/3 cups of granulated white sugar, I just used 2/3 cups of sugar. As for the 1/2 cup of melted butter, I used 1/2 a cup of melted coconut oil. Imagine, healthy chocolate cookies :D , yaaaay!!!!!!!!
(yields 2-3 dozens)
- 1/2 a cup of melted coconut oil (since in the winter it turns to ghee)
- 2/3 cups of fructose sugar
- 2 eggs at room temperature
- 1 tsp of pure vanilla extract
- 2 cups of flour
- 6 tbsp of cocoa powder
- 2 tsp of baking powder
- 1/2 tsp of salt
- 2 cups of powdered sugar
- preheat your oven at 200 deg c. line your cookie sheet with parchment paper or use a silicon mat and set aside.
- in the bowl of your electrical mixer, add the melted coconut oil, eggs, vanilla extract, and sugar. beat until just combined. in a separate bowl, mix the flour, baking powder, cocoa powder, and salt.
- while the mixer is moving on low speed, add the flour mix gradually until you get a dough. mix all the ingredients with your hands and form a ball. cover the dough with cling film and let it rest in the fridge for at least an hr or overnight.
- roll the dough into 1-inch or 2-inch balls. roll each ball into the powdered sugar – either put the sugar in a bowl or a zip-lock bag. put the balls on the prepared cookie sheet and press down with your thumb.
- bake the cookies for 8-12 mins, do not over bake them. wait 5 mins for the cookies to cool until you transfer them to a wire rack to cool completely.
according to Mama Bizri’s: Don’t use the local Lebanese powdered sugar because it contains a significant amount of cornstarch, hence the cookie dough absorbs the coating before baking and you won’t have this sugar final effect. Purchase imported packaged powdered sugar for this recipe.
- since I used local Lebanese powdered sugar,I had to sift more sugar on top after they were baked.