Go Back Email Link
–+ servings
Overhead focus. A pile of Oat Flour Chocolate Crinkle Cookies on a white towel.
Print Recipe Add to Collection
No ratings yet

Oat Flour Chocolate Crinkle Cookies

The chocolate cookies you know and love, but healthier!
Prep Time15 minutes
Cook Time15 minutes
Total Time30 minutes
Course: Dessert
Cuisine: American
Servings: 20 servings
Calories: 103kcal

Equipment

  • 1 standard sheet pan

Ingredients

Dry Ingredients

  • 1 cup oat flour (gluten-free if needed)
  • 2 tbsp. arrowroot powder (or tapioca starch)
  • ½ cup unsweetened cocoa powder
  • 1 tsp. baking powder (not soda)
  • ¼ tsp. salt

Wet Ingredients

  • 2 large eggs
  • ¾ cup coconut sugar
  • ¼ cup melted virgin coconut oil (or softened butter)
  • 2 tsp. pure vanilla extract

Topping

  • ½ cup powdered granular sweetener

Instructions

  • Preheat oven to 350°F (175°C) and line a baking pan with parchment paper.
    350 degrees set on an oven display.
  • Whisk the dry ingredients together in a mixing bowl until combined.
    Dry ingredients for Oat Flour Chocolate Crinkle Cookies whisked together in a mixing bowl.
  • In another bowl, whisk the eggs and coconut sugar for about 1 minute until slightly thickened and fluffy.
    Eggs and sugar in a mixing bowl.
  • Whisk in oil and vanilla.
    Eggs and sugar whisked together in a mixing bowl.
  • Add the wet ingredients to the wet ingredients and stir until a thick, sticky dough forms.
    Oat Flour Chocolate Crinkle Cookie dough mixed together in a mixing bowl.
  • Scoop 1 tablespoon portions of dough, and roll quickly into balls.
    Balls of Oat Flour Chocolate Crinkle Cookie dough on a parchment-lined cookie sheet.
  • Place powdered coconut sugar in one shallow bowl and roll each ball generously in powdered coconut sugar.
    Rolling a Oat Flour Chocolate Crinkle Cookie dough ball in powdered sweetener.
  • Arrange on the baking sheet with space between them.
    Oat Flour Chocolate Crinkle Cookie dough balls rolled in powdered sweetener sitting on a parchment-lined baking pan. Overhead focus.
  • Bake 10 to 12 minutes. You should see visible cracks.
    Baked Oat Flour Chocolate Crinkle Cookies cooling on a cooling rack, sprinkled with extra powdered sweetener.
  • Cool these completely on a cooling rack before removing from the parchment paper. Sprinkle them with a bit of extra sweetener for a nice finish.
    Sprinkling extra powdered sweetener over Oat Flour Chocolate Crinkle Cookies.
  • Store in the fridge in an air-tight container.
    A pile of Oat Flour Chocolate Crinkle Cookies on a white towel.

Notes

Please note that the nutrition data given here is a ballpark figure. Exact data is not possible.

Nutrition

Serving: 1cookie | Calories: 103kcal | Carbohydrates: 16g | Protein: 2g | Fat: 4g | Saturated Fat: 3g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 1g | Trans Fat: 0.002g | Cholesterol: 19mg | Sodium: 50mg | Potassium: 84mg | Fiber: 1g | Sugar: 9g | Vitamin A: 27IU | Calcium: 19mg | Iron: 1mg