These soft, decadent Crinkle Cookies feature the iconic powdery, cracked surface we all love.  The fresh flour adds a tenderness that is irresistible and the espresso powder adds a deep, rich chocolate flavor and makes them stand apart from their more typical mega-sweet counterparts.  

They will be very soft when they come out of the oven and setup as they cool. If you bake them for too long, the centers will not be tender and fudgy.  Trust us, the soft center paired with the slight crunch on the outside is out of this world!

I am not trying to convince you to only eat cookies… that would certainly not be a healthy move… BUT can you believe that when you use fresh flour believe each cookie has approximately 1.8 g of fiber, 129 mg potassium, 1.2 mg Selenium, 32.9 mg phosphorus + more key nutrients!?!

Plus, there are lot of variations to add to the style and taste of your cookie no matter your preference: Andes mints, peppermint, peppermint cream sandwich, and/or caramel delight.  Be sure to checkout these variations below the recipe.

Happy Unsifted Baking!
-Keira

Unsifted Crinkle Cookies

**Prefer a hard copy? Checkout the beautiful professionally printed recipe card HERE** 

PREP:  60 minutes
BAKE:  11 minutes
YIELD:  25 cookies

DIRECTIONS

1.  Whisk sugar mixture in large bowl

• Preheat oven to 325F
• Add 1 ½ cup sucanat
• Add 3 large eggs
• Add 1 Tbsp instant espresso powder
• Add 1 tsp vanilla extract
• Whisk together by hand

2.  Melt chocolate

• Chop 2 ounces chocolate bar into small chunks
• Add chopped chocolate to small bowl
• Add 2 ounces semi-sweet chocolate chips
• Add 4 Tbsp butter
• Melt combined mixture until smooth, stirring every 30 seconds (approx. 2-3 minutes total)

3.  Combine melted chocolate with sugar mixture

• Pour melted chocolate into sugar mixture
• Mix well by hand with whisk

4.  Whisk in cocoa powder

Pro-tip: If your cocoa powder is lumpy you may choose to sift the the powder into the bowl to breakup all the lumps. This makes 100% sure there won't be any bitter bits in your mouth from missing a lump.

• Add ½ cup unsweetened dutch cocoa powder
• Add 1 tsp baking powder
• Add ½ tsp baking soda

5.  Mill the berries

• Set WonderMill® dial to “Pastry”
• Mill 1 cup Dessert Berry Blend

6.  Fold in fresh flour and let rest for 10 minutes

• Add all Unsifted flour (approx.1 2/3 cups)
• Using spatula, fold in flour until no streaks remain
• Cover and let dough rest for 10 minutes at room temp.

7.  Shape + roll in sugar

Pro-tip: Dough will be very sticky, drop rough shaped ball into first sugar bowl and this will help it form into smooth ball.

• Add ½ cup sugar in small bowl
• Add ½ cup powdered sugar in separate small bowl
• Shape dough into rough balls, approx. 2 Tbsp each (mini ice cream scoop or spoon)
• Drop rough ball in granulated sugar and coat completely 
• Then coat ball completely in powdered sugar

8.  Bake

• Line two baking sheets with parchment paper
• Place dough on parchment paper, 2” apart and flatten slightly
• Bake at 325F for 10-11 minutes on middle rack
• Remove from oven when top is still rounded and cracks have formed (inside will still look doughy)
• Let cookies rest about 5 minutes on the baking sheet
• Using a spatula, transfer cookies to a wire rack to cool, or serve and enjoy warm

VARIATIONS

Caramel Surprise

1 bag caramel squares

Unwrap candy and press into center of dough ball in Step 7. We think this is easiest after initially dropping the dough in the white sugar.

Mint Chocolate Crinkles

Peppermint Cream Sandwich

Peppermint Crunch Crinkles

40 chopped Andes Peppermint Crunch Thins

Add chopped Andes mint candies after Step 6.

Peppermint Kiss

Keywords: Whole Grain Chocolate Crinkles, whole wheat chocolate crinkles, High fiber chocolate crinkles, fresh flour chocolate crinkles, caramel chocolate crinkles, peppermint chocolate crinkles

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