Dark Chocolate and Coffee Crinkles

Dark Chocolate and Coffee Crinkles

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Number of Servings: 72
Serving Size: 1 cookie

Ingredients:

  • 1 1/3 cup of brown sugar substitute blend for baking
  • 1/2 cup canola oil
  • 1/4 cup fat free Greek yogurt
  • 1/4 cup of egg substitute or 2 egg whites
  • 1 tsp vanilla extract
  • 1 3/4 cup white-whole wheat flour
  • 3/4 cup unsweetened dark chocolate cocoa powder
  • 2 tsp instant espresso or coffee granules
  • 1 tsp baking soda
  • 1/4 tsp salt
  • 1/8 tsp ground black pepper
  • 1/2 cup powdered sugar

Directions:

  1. Beat brown sugar blend and oil in a medium bowl with electric mixer. Mix in fat-free yogurt, egg, and vanilla. Set aside.
  2. Mix flour, cocoa, espresso, baking soda, salt and pepper in another medium bowl.
  3. Add flour mixture to brown sugar mixture; mix well. Refrigerate dough until firm, 3-4 hours.
  4. Preheat oven to 350 degrees. Pour powdered sugar into a shallow bowl. Set aside. Cut dough into one-inch pieces; roll into balls. Roll balls in powdered
    sugar.
  5. Bake on ungreased cookie sheet 10-12 minutes or until tops of cookies are firm to touch. Do not over bake. Cool on wire rack.

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Photo courtesy of: All Gluten Free Desserts

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