Chocolate Crinkle Cookies
These soft and fudgy chocolate crinkle cookies are made with whole wheat flour, applesauce, maple syrup and coated in confectioners' sugar. They're the perfect addition to your holiday cookie tray!
Combine flour, cocoa powder, baking soda and salt in a medium mixing bowl.
In a separate large mixing bowl whisk together egg, coconut oil, applesauce, maple syrup and vanilla extract.
Add dry ingredients to wet ingredients and mix until just combined.
Cover dough with plastic wrap and chill for at least 1 hour in the fridge.
Preheat oven to 350ºF and line a baking tray with parchment paper or a silicone baking mat.
Add powdered sugar to a shallow bowl and using a cookie scoop or Tablespoon, scoop dough and roll into balls (you want about 1 ½ Tablespoon dough per cookie). Then roll each ball into the powdered sugar.
Place dough balls onto the prepared baking sheet. Do not press down!
Bake for 12-13 minutes. Cookies should spread and crinkle and the edges should appear set.
Remove from the oven and let cool slightly on cookie sheet then move to a cooling rack to cool completely.
Serving: 1 cookie | Calories: 111kcal | Carbohydrates: 19g | Protein: 1g | Fat: 4g | Saturated Fat: 3g | Cholesterol: 12mg | Sodium: 169mg | Potassium: 77mg | Fiber: 1g | Sugar: 14g