Looking for a cookie that tastes fudgey like a brownie and is also free of eggs, nuts and dairy? Enter chocolate crinkles. Double the recipe, these will disappear.
1 3/4 cups granulated sugar
1 cup unsweetened cocoa powder
1 cup unsweetened applesauce
1/2 cup canola oil
2 tsp vanilla
2 1/4 cups all-purpose flour
2 tsp baking powder
1/4 tsp salt
1 cup icing sugar
Using an electric mixer, combine granulated sugar, cocoa powder, applesauce, oil and vanilla until well blended.
In another bowl, whisk flour with baking powder and salt.
Add flour mixture to cocoa mixture in 3 parts, mixing each addition well with an electric mixer for a soft, wet batter. Cover the bowl with plastic wrap and place in fridge for 2 hours. It must be well chilled to roll, so don’t skip this step!
Preheat oven to 350°F. Line 2 baking sheets with parchment paper.
Sift icing sugar into a shallow bowl. Scoop spoonfuls of dough and roll between your hands to make 1 1/2-in. balls. Roll them in icing sugar until well coated. The more sugar on the outside, the better the effect. Place on the baking sheets about 2 in. apart. Bake for 10 min — but check at 8. They should be puffed and just set, so they’ll have a soft, brownie-like texture. Cool completely on a rack. Repeat with remaining dough. Store in an airtight container for up to 2 days.
Calories 83, Protein 1g, Carbohydrates 15g, Fat 3g.
Photo by Roberto Caruso.
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