Gooey Chocolate Crinkle Cookies Recipe
When biting into a homemade cookie goes from crisp to gooey, you know you’ve succeeded. That’s the beauty of a chocolate crinkle cookie — the crunchy cracks on the surface but chocolatey goodness on the inside.
My chocolate crinkle cookies are made using heart-healthy dark chocolate, antioxidant-rich cacao powder and energy-boosting coconut oil. These ingredients, plus natural sweeteners like maple sugar, make these the healthiest crinkle cookies out there.
What Are Crinkle Cookies?
To crinkle is to form small creases or cracks, which is exactly what happens when you bake a crinkle cookie. As the cookies puff up in the oven, they begin to crackle.
The perfect chocolate crinkle cookie is crisp and crunchy on the surface and gooey on the inside. Using my chocolate crinkle cookies recipe, that’s made possible with the combination of coconut oil and dark chocolate — two disease-fighting, energy-providing, brain-boosting foods that taste delicious too.
Chocolate crinkle cookies are also traditionally topped with confectionary sugar, but I do that a little differently, of course. I use maple sugar as a natural sweetener and combine it with arrowroot starch, which gives it that powdery texture so it coats the cookie perfectly.
Key Ingredients
Here’s a quick glance at some of the top health benefits associated with the ingredients in these chocolate crinkle cookies:
- Cacao powder: Raw cacao nibs and powder can be considered superfoods because they contain many phytonutrients and flavonoids. Cacao powder is high in magnesium, a mineral that plays an important role in muscle and nerve function, and it reduces your risk of coronary disease and stroke due to its antioxidant content. Cacao also works to enhance your mood and ability to focus.
- Coconut oil: There are so many coconut oil benefits, which is why I often use it in my recipes, especially when baking. Coconut oil contains healthy fats called medium-chain fatty acids, including caprylic acid, lauric acid and capric acid. These fats are immediately converted into energy instead of being stored as fat. They are also easier to digest, help boost brain function and prevent heart disease, and protect the liver.
- Dark chocolate: Unlike processed, highly sweetened chocolate, the health benefits of dark chocolate are impressive. Dark chocolate contains powerful antioxidants that fight disease-causing free radicals. Dark chocolate also improves your heart health and cholesterol profile, while boosting your cognitive function, too.
How to Make Chocolate Crinkle Cookies
The first step to making these tasty chocolate crinkle cookies is preheating your oven to 350 degrees Fahrenheit. You’ll also need a cookie sheet that’s lined with parchment paper for these crinkle chocolate cookies.
Next, in a small bowl, mix together ½ cup of solid coconut oil that’s at room temperature and ½ cup maple sugar. Then add in 1 egg, 1 teaspoon vanilla extract, ½ teaspoon of baking soda, ½ teaspoon of salt and 1 cup of cocoa or cacao powder.
Now stir in 1 cup of dark chocolate chips for these chocolate crinkles.
Once the ingredients are well-combined, use a cookie scoop to shape cookie dough balls, making about 15 cookies. Bake your cookies for 10 minutes or until the cookies are set around the edges.
When they’re done in the oven, let the cookies cool for about 5–10 minutes. Then combine arrowroot starch and maple sugar as your powdered sugar replacement. You can just use a fork to dust the cookies, adding a little sweetness to your bite.
And just like that, your chocolate crinkle cookies are ready to enjoy!
Want to just eat cookie dough? Try our Paleo, vegan and gluten-free edible cookie dough recipe!
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Gooey Chocolate Crinkle Cookies Recipe
- Total Time: 25 minutes
- Yield: 15 cookies 1x
- Diet: Gluten Free
Description
My chocolate crinkle cookies are made using heart-healthy dark chocolate, antioxidant-rich cacao powder and energy-boosting coconut oil.
Ingredients
- ½ cup coconut oil, solid at room temperature
- ½ cup maple sugar
- 1 egg
- 1 teaspoon vanilla extract
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 cup cocoa or cacao powder
- 1 cup dark chocolate chips (70% or darker)
- Arrowroot starch/maple sugar (as powdered sugar replacement)
Instructions
- Preheat oven to 350ºF.
- In a small bowl mix together the coconut oil and maple sugar until well combined.
- Add in the egg and vanilla, stirring until combined.
- Add in the baking soda, salt, and cocoa or cacao powder, mixing until smooth.
- Stir in the chocolate chips.
- Use a cookie scoop to shape cookie dough balls.
- Bake for 10 minutes or until set around the edges.
- Allow cookies to cool for 5–10 minutes before serving.
- Top with arrowroot starch/maple sugar mixture.
- Prep Time: 15 min
- Cook Time: 10 min
- Category: Desserts, Cookies
- Method: Oven
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 135
- Sugar: 7.9g
- Sodium: 124mg
- Fat: 10.5g
- Saturated Fat: 8.2g
- Unsaturated Fat: 2.3g
- Trans Fat: 0g
- Carbohydrates: 12.9g
- Fiber: 3.4g
- Protein: 2.6g
- Cholesterol: 11mg
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25 Comments
I made this using butter. The scoops all melted and formed one giant flat cookie. ;-( it was delicious though!
I am anxious to try them. Thank you
Wish I could print this recipe.
Hello, I am about to try this recipe.
What about Monk’s Fruit sugar as a substitute for maple or coconut sugar?
Thank you!
You can certainly try that! Would definitely cut down the sugar content.
Where does one purchase maple sugar and/or make maple sugar?
Hello Amanda, thanks for letting us know about the typo. It is indeed ½ a cup of coconut oil.
Dr Josh, you’ve done it again. I am eating my 6th cookie as I type this and I can quite confidently say that these are the BEST choc chip cookies I have EVER tasted…..healthy or otherwise!!!! #seriously
Josh, I hope you don’t mind but I have just appointed you as my private chef from now on!
I cant wait till I have my next cookie! So once again Josh, a BIG BIG thankyou! :)
and for anyone else wondering, it is definitely 1/2 a cup of coconut oil.
Hello Charlotte, so glad you liked the recipe. Enjoy!
I just made them using 1 cup coconut oil because I followed the amount in the body of the article. Cookies didn’t work out at all. I’d try 1/2 cup oil next time and hope they work better because that was a waste of quality ingredients. ?
Yes, I used 1/2 cup as I followed the recipe, and they turned out great!
made these today amazing did not have maple sugar used coconut sugar they are great
Glad you liked them. Enjoy!
Are these diabetic friendly?
Looks like it’s been changed to 1/2 cup so I’d just go with that. :)
I was going to purchase some cacao powder one day but noticed a warning on it that it contained a substance known to cause cancer. This changed my mind. Is this really something I should be concerned about?
Hello there, I suggest looking for organic cacao powder.
Can you use coconut sugar instead of maple sugar?
Coconut sugar worked fine for me. The cookies are tasty but a couple of mine fell apart.
Hello Ginger, you can certainly use coconut sugar as an alternative.
Well, thought I’d try these, as they did look good. I hadn’t read the description where it said 1C coconut oil; the recipe sounded right at 1/2C, so that’s what I used. I also used coconut sugar, as I don’t have maple sugar. I did add 1 or 2Tb of maple syrup though, as the coconut sugar doesn’t seem as sweet, and my chocolate chips are more on the bitter side. They came out delicious, but not near as thick as what is shown. So… if you want more of a dense cookie, I’d suggest you add maybe 2Tb (or more) arrowroot starch in the mix. Or, if you like coconut, 1/2 to 1C unsweetened shredded coconut would be good! My recipe more than doubled Dr. Axe’s – because the dough was so much thinner.
Overall, this is a winner, and goes in my recipe file!!
Thanks, Tamara! Wondered about coconut sugar. This helps us all…thanks for trying it and reporting good results.
1/2 cup, Think about it if you put a full cup of coconut oil what with that all turn into it would never be solid enough to make them !
Dr. Scott
Did you flatten the cookies a bit before baking? Would it work to substitute cacao nibs for the chocolate chips? Or, should I process them into a powder or grind them up to use as the cocoa powder? Also, 1C or 1/2 C of coconut oil? Thank you for this recipe!!!
Hello There, they were indeed flattened slightly. You can use cacao nibs or cocoa powder. The recipe is ½ cup of coconut oil.