EATING
Chocolate gingerbread crinkles
Chocolate gingerbread crinkles
Ingredients
| 1 3/4 cups | white whole wheat flour |
| 1/4 cup | unsweetened cocoa powder |
| 1 teaspoon | ground cinnamon |
| 1 teaspoon | ground ginger |
| 3/4 teaspoon | baking soda |
| 1/2 teaspoon | ground cloves |
| 1/4 teaspoon | salt |
| 1/2 cup plus 3 tablespoons | sugar |
| 1/3 cup | canola oil |
| 1/4 cup | dark molasses |
| 1 | egg |
| 1/4 cup | dark chocolate chips |
Directions
Preheat oven to 350°F. Line 2 large baking sheets with parchment paper.
Whisk together flour, cocoa powder, cinnamon, ginger, baking soda, cloves, and salt in a medium bowl. Whisk together 1/2 cup of sugar, oil, molasses, and egg in a large bowl. Add flour mixture and chocolate chips to the sugar mixture just until blended.
Sprinkle remaining 3 tablespoons of sugar on a small plate. Roll the dough into 1 1/2-inch balls, making a total of 24 balls. Roll the balls in the sugar and place on the baking sheets about 2 inches apart. Bake until cookies are cracked slightly and soft in the center, 12 – 15 minutes. Let cool 5 minutes, then transfer the cookies to wire racks to cool completely.
24
Servings
15 MINUTES
Prep Time
15 MINUTES
Cook Time
Nutrition facts
| Serving Size | 1 cookie |
| Calories | 100 |
| Fat | 4 g |
| Sat Fat | 0.5 g |
| Trans Fat | 0 g |
| Cholesterol | 10 mg |
| Sodium | 70 mg |
| Carbohydrate | 15 g |
| Fiber | 2 g |
| Protein | 2 g |
