Coconut Oil Chocolate Crinkle Cookies
It's all about the CHOCOLATE!
I'm a total chocolate junky. Not the icky sweet high-fructose variety, but really dark and dense, bitter, chocolate. These Chocolate Crinkles tame my chocolate cravings and as a bonus use very little butter and sugar.
The better the quality chocolate , the chocolatier these cookies will turn out. I always use organic bitter chocolate bars - 80% dark or higher.
Make Ahead and Indulge
These cookies look beautiful on a platter, make a great gift, and are indulgent and delicious. Everyone always wants more! They do require a bit of work, but they're well worth getting your hands dirty for.
Be warned that they aren’t the type of cookie to eat hot out of the oven. They need to cool completely before serving.
The dough can be kept in the refrigerator for up to 3 days. The finished cookies freeze beautifully. In fact we eat them straight from the freezer during the summer months for a cool, low calorie treat. YUM!
Organic is Best
I try to eat organic foods free from any genetic modification. Of course use any type of ingredients you desire.
I firmly believe that clean and pure foods are becoming increasingly difficult to obtain. There is very little real food available at most grocery stores. I do my best to write recipes that use real ingredients – nothing processed or modified.
- 1/4 cup Organic Unsalted Butter
- 1/4 cup Organic Coconut Oil
- 8 oz Organic High Quality Bitter Chocolate, in pieces
- 4 Large Organic Eggs
- 1 1/2 cup Organic Sugar, Evaporated Cane Juice
- 1/4 cup Organic Agave Nectar
- 2 cups Organic All Purpose Flour
- 2 tsp Baking Powder
- 1/2 tsp Sea Salt
- 1/2 cup Organic Powdered Sugar
- Melt butter and coconut oil over low/medium heat in a heavy saucepan. Once melted, add the chocolate and stir until all the chocolate is melted. This should only take a few minutes. Remove from heat immediately and set aside 5 minutes to cool.
- Mix flour, baking powder and salt together in a bowl. Set aside.
- In a separate bowl, beat eggs and sugar about 2-3 minutes with an electric mixer. Add in agave nectar, mixing well.
- Your chocolate mixture should be cool enough by now. Give it a good stir. Slowly pour the chocolate mixture into the egg mixture. Pour slowly and mix vigorously being careful not to cook the egg. Mix well with electric mixer.
- Add the flour mixture to the chocolate mixture, 1/3 at a time. Thoroughly combine ingredients but don't' over mix! The consistency will be more similar to brownie or cake batter than cookie dough.
- Cover your batter tightly with plastic wrap and put in the fridge for at least 2 hours. Optional: I generally pour my batter into a bread pan lined with waxed paper for easy removal later.
- Once your dough has cooled and stiffened, preheat the oven to 350 degrees.
- Using a spoon, scoop out tablespoon sized balls of dough. Roll them between your hands to form a ball about the size of a golf ball.
- Roll the balls in powdered sugar, coating them heavily, and place on a greased cookie sheet.
- Bake for approximately 12-14 minutes, depending on the size of your dough balls. Leave on the cookie sheet for at least 5 minutes before transferring to a cooling rack.
- DO NOT OVERCOOK! When done the cookies will rise beautifully but will still seem raw in the middle. The middle will be doughy and gooey. This is good! Let them cool COMPLETELY before enjoying them. Trust me, it's worth the wait. If you accidently over cook them don't worry! They are great with a little organic milk!
Raw Agave Nectar Available on Amazon
Why Agave Nectar?
Agave nectar is a sweet syrup derived from the blue agave plant. If blue agave sounds familiar it may be because it’s commonly used to make tequila! Agave has the consistency of honey but is much sweeter. There is some debate whether agave is really a natural and healthy sugar substitute as it does undergo some processing. Agave is definitely healthier than common refined sugar though because it has significantly less impact on the glycemic index. It is a recommended substitute for people with diabetes.
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Read my full profile and all my hubs at sugahware.hubpages.com or click on some of my recipes below.
Chewy Molasses Ginger Cookies with Coconut Oil : These cookies are spicy and chewy. They're rolled in raw sugar and have a soft crunch.
Easy Organic Lemon Poppy Seed Cake : This spongy, tart cake is drenched in lemon syrup. It's a light and moist guilt free treat. Pair it with a glass of Sauvignon Blanc for a perfect summer afternoon.
Organic Chocolate Brownies from Scratch : Dense, rich and chocolaty. What else can I say?
Organic Frozen Pierogi Casserole : A quick meal idea for busy families.