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Chocolate gingerbread crinkles

Chocolate gingerbread crinkles


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


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.




Prep Time


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

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