Kelly JensenThese Whole Wheat Chocolate Cookies are a vegan holiday baking recipe that is egg & dairy free – made with cacao powder, pure vanilla, flaxseeds, and whole wheat flour.
Whether you’re making these for your family, or putting them in a holiday tin for friends, these are good-for-you cookies you can feel great about gifting!
The holidays are here, and we are showing up with a totally decadent cookie recipe that is secretly loaded with whole ingredients. These delicious chocolate whole wheat crinkle cookies are light and fluffy in the inside and crunchy on the outside.
The secret to the gorgeous crinkle topping is baking the dough cold. I mix the dough, let it sit for a few hours in the refrigerator, roll in powdered sugar, and bake. As the cookies expand they make that perfect crinkle pattern which reminds me of winter snow.
I made a few batches of these already this holiday season, and they are true winter wonders. Great for your holiday cookie exchange, for the dessert table, or on a plate by the fireplace for Santa.
These Whole Wheat Crinkle Cookies Are:
- Super Light
- Chocolatey
- Airy
- Crisp
- Great with a Tall Glass of Oat Milk!
- The Perfect Holiday Cookies to Gift
What Are In These Chocolate Cookies with Whole Wheat Flour?
I cook with fresh produce from my garden and from Misfits Market– they sell fantastic fruit, vegetables, & pantry staples at a discounted price. We get Misfit boxes every other week and love picking out favorite produce for delivery. Get $10 off your first box here!
- Whole Wheat Flour – I used whole wheat flour which has an amazing flavor and texture.
- Unsweetened Cacao Powder: unsweetened cacao powder is a great addition to these cookies. Make sure you use a raw cacao powder and not sweetened baking cocoa… it makes a huge difference.
- Brown Sugar: for a little extra sweetness and dark color.
- Vegetable Oil, or other light oil like sunflower.
- Flaxseed Meal – or you can ground your own flaxseeds
- Unsweetened Apple Sauce
- 100% Pure Vanilla Extract – make sure to use only pure vanilla extract, and not flavoring.
- Baking Powder
- Powdered Sugar – for rolling the cookies in, giving them that classic crinkle touch.
How Do I Make Whole Wheat Chocolate Crinkle Cookies?
- In a small bowl, add the flaxseeds, water, and apple sauce. Mix well to combine and allow the mixture to thicken for 5 minutes. This will act as a binder for the recipe, a substitute for eggs.
- To a large bowl, add the cacao powder, brown sugar, vegetable oil, and vanilla extract. Mix well with a wooden spoon to combine. Pour in the flaxseed mixture, and mix again to form a dough.
- In a medium bowl, mix the wheat flour, baking powder, and salt. Then pour this dry mixture into the wet mixture. Stir well to combine all ingredients together into a thick and sticky dough. Cover bowl, and refrigerate for 4 hours or overnight.
- Preheat the oven to 350 degrees Fahrenheit. Line a baking sheet with parchment paper. Place the powdered sugar onto a large plate, you’ll need room to roll the cookies into the sugar.
- Take a small scoop of cookie dough, about 1 tablespoon, and roll with the palm of your hands until it forms into a ball about 1-inch in diameter. Then roll that ball around in the powdered sugar until it is fully coated. Place the cookie ball on the baking sheet, and repeat. You should space the cookies 3-4 inches apart. My baking sheet held 12 cookies, which was half of the dough.
- Bake cookies for 10-14 minutes, then remove baking sheet from oven and allow to cool before eating.
More Tasty Desert Recipes You’ll Love
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Share These Whole Wheat Crinkle Cookies Recipe
If you make this easy chocolate whole wheat cookies recipe be sure to leave me a comment, rate this recipe, and tag me @theherbeevore on Instagram so I can feature you. I love seeing all your photos of my recipes!
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Whole Wheat Crinkle Cookies
Equipment
- Baking Sheet Pan
- Parchment Paper
- Wooden Spoon
Ingredients
- 1/2 cup unsweetened cacao powder
- 3/4 cups brown sugar
- 1/3 cup vegetable oil
- 2 tablespoons flaxseeds
- 1/4 cup water
- 1/2 cup applesauce
- 1 teaspoon vanilla extract
- 1 cup whole wheat flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1 cup powdered sugar
Instructions
- In a small bowl, add the flaxseeds, water, and apple sauce. Mix well to combine and allow the mixture to thicken for 5 minutes. This will act as a binder for the recipe, a substitute for eggs.
- To a large bowl, add the cacao powder, brown sugar, vegetable oil, and vanilla extract. Mix well with a wooden spoon to combine. Pour in the flaxseed mixture, and mix again to form a dough.
- In a medium bowl, mix the One Degree Organics Sprouted Whole Wheat Flour, baking powder, and salt. Then pour this dry mixture into the wet mixture. Stir well to combine all ingredients together into a thick and sticky dough. Cover bowl, and refrigerate for 4 hours or overnight.
- Preheat the oven to 350 degrees Fahrenheit. Line a baking sheet with parchment paper. Place the powdered sugar onto a large plate, you’ll need room to roll the cookies into the sugar.
- Take a small scoop of cookie dough, about 1 tablespoon, and roll with the palm of your hands until it forms into a ball about 1-inch in diameter. Then roll that ball around in the powdered sugar until it is fully coated. Place the cookie ball on the baking sheet, and repeat. You should space the cookies 3-4 inches apart. My baking sheet held 12 cookies, which was half of the dough.
- Bake cookies for 10-14 minutes, then remove baking sheet from oven and allow to cool before eating.
Nutrition
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I will make them again and again
I love anything cocoa/chocolate related! The holidays get my cookie baking juices flowing. These were a super wonderful addition to my plate of cookies and a crowd pleaser. Sure glad I made them and so was my company with many compliments