Thursday, May 30, 2013

Chocolate Crinkle Cookies

Chocolate Crinkle Cookies
Those cookies are really soft and fudgy. Although the dough needs time to chill, these little beauties are well worth the wait!

1/4 cup canola oil
3/4 cup granulated sugar
2 Tbsp brown sugar, firmly packed
1/2 cup unsweetened applesauce
1/4 tsp instant coffee granules
1/2 cup cocoa powder, sifted
1 tsp vanilla extract
1 1/4 cup all-purpose flour
1 tsp baking powder
1/8 tsp salt
1/2 cup icing sugar

In the bowl of a mixer, combine oil, sugar, applesauce, coffee granules, cocoa powder and vanilla extract until well combined. In a separate medium bowl combine flour, baking powder and salt. Add the dry ingredients to the wet and mix until combined. Place dough in the freezer for one hour.

Preheat oven to 350 degrees and line baking sheet with parchment paper. Using a small cookie scooper, drop 1 inch balls of dough in icing sugar and roll until completely covered with sugar. Place on baking sheet and bake for 10 minutes or until cookies are just set. Do not overbake. Cool completely on cookie sheets.

Tip: These would make an extra special treat for Valentine's Day if rolled in red sanding sugar. You could also use silver sanding sugar for a wedding anniversary. The possibilities are endless.

Prep Time: 15 minutes
Cook Time: 10 minutes
Yeld: 3 dozen
Ove 350 F

Reprinted with permission from (copyright 2013)

Full disclosure Noha Elkarmalawy sent me an e-copy of her book to me. This book has a great mix of allergy friendly recipes that are dairy, egg and nut free. Her book also covers allergy basics and goes into detail about pantry items, substitutions in recipes as well as sharing her own story of her daughter's allergy.

Buy The Book
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