Choco-Crazy Crinkle Cookies


Enjoy life's cookies for everyoneA not-too-sweet-tasting and fun cookie for a special treat.

  • Yield: 3 Dozen


  • 1 cup (200 g) granulated sugar
  • ¼ cup (50 g) Spectrum Organic Shortening
  • 2 teaspoons (10 ml) vanilla extract
  • ½ cup (125 g) unsweetened applesauce
  • ¾ cup (65 g) unsweetened cocoa powder
  • ¼ cup (60 ml) water
  • 0.33 cup (42 g) Bob’s Red Mill tapioca fl our
  • 1 cup (125 g) Bob’s Red Mill white or brown rice fl our
  • ½ teaspoon (2.3 g) baking soda
  • ¼ teaspoon (1.5 g) salt
  • 1 cup (120 g) powdered sugar
How to Make It
  1. Preheat oven to 350°F (180°C, or gas mark 4).
  2. With a mixer, add sugar, shortening, vanilla, applesauce, cocoa, and water. Mix until combined. Add in the tapioca fl our and the next 3 ingredients (through salt) and mix until dough looks smooth but not firm, like cake batter.
  3. With an ice cream/cookie scoop, drop rounded balls of dough onto a greased cookie sheet. Use a spoon and sprinkle powdered sugar over cookie, coating heavily. Repeat with remaining cookies. You can put about 12 cookies on the baking sheet.
  4. Bake for about 15 minutes, or until cookies look slightly cracked. Let cool on the baking sheet for about 2 minutes before removing cookies to a cooling rack or fl at surface to cool completely.

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