Chocolate crinkle cookies
Serves: 28 cookies
  • 1 cup white spelt flour (or all-purpose)
  • ½ cup cacao powder
  • ¾ cup coconut sugar (or granulated)
  • 1 tsp baking powder
  • ¼ tsp salt
  • ¼ cup melted coconut oil
  • 2 eggs
  • 1 tsp vanilla extract
  • ½ cup powdered sugar, for coating
  • Note: 1 cup = 250 ml
  1. In a mixing bowl combine flour, cacao powder, baking powder and salt. Set aside.
  2. In another mixing bowl using electric mixer beat sugar, oil. eggs and vanilla extract until you get pale thick mixture.
  3. Beat in flour mixture and mix until all ingredients are well combined.
  4. Form a ball of dough and wrap it in transparent kitchen foil. Place it in the fridge for at least 2 hours but best overnight.
  5. Before baking cookies, preheat oven to 180 C / 350 F.
  6. Line baking tray with baking paper.
  7. Scoop small pieces of chilled dough and roll them into small balls.
  8. Roll each ball generously in the icing sugar.
  9. Place them on baking tray leaving enough space between as they will spread a little.
  10. Bake for 10 min or until cookies are baked and crinkled.
  11. Leave them to cool for few minutes before transferring to cooling rack.
  12. Keep them stored in cookies box / airtight container. Enjoy!
Recipe by Travelling oven at