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Coconut Oil Chocolate Crinkle Cookies

Updated on March 16, 2017

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.

5 stars from 3 ratings of Chocolate Crinkles

350 Degrees

Prep time: 1 hour 15 min
Cook time: 12 min
Ready in: 1 hour 27 min
Yields: makes 24-30 cookies
Click thumbnail to view full-size
I'm very particular about my ingredients. I always use organic, non GMO when possible. Clover is a local California brand I occasionally use.I generally avoid the "O" organics label, but I'm a girl on a budget and sometime have to buy what's on sale.There is some debate about whether Bob's Red Mill is GM free.
I'm very particular about my ingredients. I always use organic, non GMO when possible. Clover is a local California brand I occasionally use.
I'm very particular about my ingredients. I always use organic, non GMO when possible. Clover is a local California brand I occasionally use.
I generally avoid the "O" organics label, but I'm a girl on a budget and sometime have to buy what's on sale.
I generally avoid the "O" organics label, but I'm a girl on a budget and sometime have to buy what's on sale.
There is some debate about whether Bob's Red Mill is GM free.
There is some debate about whether Bob's Red Mill is GM free.

Ingredients

  • 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
Click thumbnail to view full-size
Chocolate, butter, and coconut oil melted and mixed together.Add the flour slowly to avoid lumps.The finished dough is more like brownie batter than cookie dough. Once it cools in the fridge it will thicken and harden.
Chocolate, butter, and coconut oil melted and mixed together.
Chocolate, butter, and coconut oil melted and mixed together.
Add the flour slowly to avoid lumps.
Add the flour slowly to avoid lumps.
The finished dough is more like brownie batter than cookie dough. Once it cools in the fridge it will thicken and harden.
The finished dough is more like brownie batter than cookie dough. Once it cools in the fridge it will thicken and harden.
Click thumbnail to view full-size
Once the dough has cooled, remove it from the fridge. I chill my dough in a loaf pan lined with waxed paper. Then I simply pop out the dough, peel off the paper, and I have an easy rectangle of dough to scoop into balls.Roll the dough into balls, cover in powdered sugar, and place on greased cookie sheet.Make sure to get plenty of powdered sugar on the golf-ball-sized balls. Leave them plenty of room on the cookie sheet to spread.
Once the dough has cooled, remove it from the fridge. I chill my dough in a loaf pan lined with waxed paper. Then I simply pop out the dough, peel off the paper, and I have an easy rectangle of dough to scoop into balls.
Once the dough has cooled, remove it from the fridge. I chill my dough in a loaf pan lined with waxed paper. Then I simply pop out the dough, peel off the paper, and I have an easy rectangle of dough to scoop into balls.
Roll the dough into balls, cover in powdered sugar, and place on greased cookie sheet.
Roll the dough into balls, cover in powdered sugar, and place on greased cookie sheet.
Make sure to get plenty of powdered sugar on the golf-ball-sized balls. Leave them plenty of room on the cookie sheet to spread.
Make sure to get plenty of powdered sugar on the golf-ball-sized balls. Leave them plenty of room on the cookie sheet to spread.
Click thumbnail to view full-size
Don't over cook! The finished cookie will still be gooey in the middle. Make sure to cool completely before eating.I usually just leave the cookies on the pan until the next batch comes out of the oven - about 10 minutes.These beautiful cookies make great gifts!
Don't over cook! The finished cookie will still be gooey in the middle. Make sure to cool completely before eating.
Don't over cook! The finished cookie will still be gooey in the middle. Make sure to cool completely before eating.
I usually just leave the cookies on the pan until the next batch comes out of the oven - about 10 minutes.
I usually just leave the cookies on the pan until the next batch comes out of the oven - about 10 minutes.
These beautiful cookies make great gifts!
These beautiful cookies make great gifts!
  1. 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.
  2. Mix flour, baking powder and salt together in a bowl. Set aside.
  3. In a separate bowl, beat eggs and sugar about 2-3 minutes with an electric mixer. Add in agave nectar, mixing well.
  4. 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.
  5. 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.
  6. 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.
  7. Once your dough has cooled and stiffened, preheat the oven to 350 degrees.
  8. 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.
  9. Roll the balls in powdered sugar, coating them heavily, and place on a greased cookie sheet.
  10. 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.
  11. 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!

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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Looking for more recipes?

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.

Comments

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    • My Cook Book profile image

      Dil Vil 3 years ago from India

      Now what can i say, the pics are simply mouth watering. Wish i can taste them. Thanks for the delicious recipe.

    • Sugahware profile image
      Author

      Robyn D Bera 3 years ago from California

      Well at least photos have less calories, lol. Thanks CookBook!

    • Chris Achilleos profile image

      Chris Achilleos 3 years ago

      Oh my, those cookies look divine. I cant wait to try them!

      Voted up and useful!

      Thanks for sharing the fantastic recipe,

      Chris

    • Sugahware profile image
      Author

      Robyn D Bera 3 years ago from California

      Thanks Chris! They truly are divine. Let me know how they come out!

    • Efficient Admin profile image

      Efficient Admin 3 years ago from Charlotte, NC

      Wow this looks really good and easy too! I love me some chocolate so I would like to try this one. Bookmarking and voted up and across. Thanks for sharing.

    • Sugahware profile image
      Author

      Robyn D Bera 3 years ago from California

      Thanks for reading Efficient. I'm a chocolate girl too. You will love these! Happy eating!

    • epbooks profile image

      Elizabeth Parker 3 years ago from Las Vegas, NV

      I'm going to have to print out your recipes. They look absolutely divine!

    • Sugahware profile image
      Author

      Robyn D Bera 3 years ago from California

      Thanks EP! These are my absolute favorite cookies. I make a big ol' batch and throw them in the freezer. Thanks for stopping by!

    • tuttut bisous profile image

      Averil 3 years ago from St Ambroise, Finistere, France

      Hi, thanks for posting this recipe, I love dark, bitter chocolate and also coconut so this recipe sounds like heaven on a plate to me.

      Pinned it to my pininterest and will definately make them soon

      thanks again

    • Sugahware profile image
      Author

      Robyn D Bera 3 years ago from California

      Thanks for the pin Tuttut! Heaven on a plate for sure. Let me know how they come out, enjoy!

    • self-counsel profile image

      self-counsel 3 years ago

      I love chocolate crinkle cookies! Thanks for the recipe.

    • las81071 profile image

      las81071 3 years ago

      wow these look really good I am getting hungry

    • KDeus profile image

      Keely Deuschle 3 years ago from Florida

      These look delicious and with ingredients that are much healthier. Thank you for sharing this! Voted up!

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