What happens when you combine a sweet tooth with a blogging dietitian? Answer: Lots and lots of healthy-ish cookies, like these Mocha Crinkle Cookies!
So many people have been enjoying my Chewy Double Ginger Molasses Cookies that I decided to make another version for those people who prefer chocolate desserts. And I gotta say, these mocha cookies may be my new favorite!
In my opinion, these mocha cookies are the perfect texture. They’re crisp on the outside and FUDGY on the inside. They’re also the perfect combination of chocolate, coffee, sea salt, and powdered sugar. There’s even an option to fold in some vegan mini chocolate chips (highly recommend)!
So how are these sinful-looking cookies “healthy-ish,” you ask? First of all, they’re vegan, so there are no junk animal ingredients like butter or eggs. Secondly, they’re made of a combination of oat flour and almond flour (gluten-free) and are sweetened with coconut sugar and brown rice syrup. And third, chocolate and coffee contain antioxidants, which you need daily (*wink*).
The holidays are such a great time to test out cookie recipes! If the cookies are good, you can give them away as gifts so they’re not sitting around your house to tempt you. There’s also something more fun about baking during the holidays. My kids have been having a blast in the kitchen with me these past couple of weeks!
We decided that Santa would really like these mocha crinkle cookies. He’d probably appreciate the small amount of coffee in them too!
- 1 cup oat flour (GF if necessary)
- 1 cup fine almond flour
- 1 tsp. baking soda
- 1 tsp. baking powder
- 1 Tbs. + 1 tsp. cocoa powder
- 1 rounded tsp. instant coffee (I use Starbucks Via)
- ¼ tsp. fine sea salt
- ½ cup coconut sugar
- ¼ cup coconut oil, room temp or slightly softened
- 3 Tbs. brown rice syrup
- 1 tsp. vanilla extract
- 1 Tbs. nondairy milk
- 3 Tbs. vegan mini chocolate chips (optional)
- 2-3 Tbs. powdered sugar (optional)
- Preheat oven to 350 degrees F and line a baking sheet with parchment.
- In a medium bowl, whisk together the flours, baking soda, baking powder, cocoa, instant coffee, and salt. Set aside.
- In a mixing bowl of an electric mixer, beat together the coconut sugar, coconut oil, brown rice syrup, vanilla, and nondairy milk on medium for about 30 seconds, until combined and fluffy.
- Add the dry mix, half at a time, and beat again until combined into a dough. Fold in chocolate chips.
- Put 2-3 Tbs. powdered sugar into a small bowl. Scoop out roughly one Tbs. dough, roll it into a ball, then roll it generously in the powdered sugar. Place on baking sheet, leaving it in a ball. Repeat until all of the dough is used up.
- Bake 9-10 mins. Allow cookies to cool on the baking sheet about 10 mins before transferring to a cooling rack. They will firm up as they cool. Cool completely before storing in an air-tight container at room temp or in the fridge.
These mocha crinkle cookies are so good, my husband says he can’t resist them when they’re in the house. I also had to eat one while writing this post — you know, for inspiration . . .
I hope you try these cookies and love them as much as we do!
♥ ♥ ♥
Also try my Peppermint Meringue Cookies!
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