black “Halloween” crinkle cookies
Spooky Halloween Crinkle Cookies: A Delicious and Healthier Twist!
As the spooky season approaches, there’s no better time to get creative in the kitchen, and I’ve got the perfect treat to bring both fun and flavor to your Halloween dessert table—my Halloween Crinkle Cookies! These cookies are an exciting twist on my classic crinkle recipe, but with a spooky upgrade: black cocoa. Not only does the black cocoa add a dark, mysterious color, but it also brings a rich, Oreo-like flavor that’ll have everyone coming back for more.
But that’s not all! Instead of using traditional powdered sugar to coat these cookies, I’ve opted for inositol (vitamin B8) powder—a naturally sweet-tasting ingredient that tastes just like sugar but has the added benefit of balancing blood sugar. Trust me, it’s a game changer for anyone looking to reduce their sugar intake without sacrificing flavor. Want to learn more about inositol? Feel free to send me a message, and I’ll be happy to share how this ingredient can elevate your baking game!
Why You’ll Love These Halloween Crinkle Cookies:
1. Spooky Black Cocoa: Black cocoa lends these cookies their striking dark color, making them a perfect Halloween treat while giving them an intense chocolate flavor reminiscent of Oreos. 2. A Healthier Powdered Sugar Alternative: Using inositol instead of traditional powdered sugar means you can indulge in these cookies while supporting better blood sugar balance—a win-win! 3. Simple to Make: With only a few steps and some chilling time, these cookies are easy enough for anyone to make. Plus, they look stunning with their crinkly, powdered exterior. 4. Perfect for Halloween Parties: These cookies are sure to be a hit at any Halloween gathering, offering a delicious, eye-catching treat that’s as festive as it is tasty.
Halloween crinkle cookies (gluten free, and dairy free)
Ingredients
- 1 cup almond flour
- 1/2 cup tapioca starch
- 1/3 cup coconut flour
- 1/4 cup black cocoa powder
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 cup raw cane sugar or coconut sugar
- 1/4 cup maple syrup
- 1/3 cup melted refined coconut oil
- 2 large eggs + 1 yolk
Topping
- 1/4 cup organic powdered sugar or powdered inositol for coating
Instructions
Preheat and Prep:
- Preheat your oven to 325°F and line a baking sheet with parchment paper.
Mix Wet Ingredients:
- In a large bowl, whisk together the eggs, yolk, melted coconut oil, maple syrup, and sweetener of choice (raw cane or coconut sugar) until combined and smooth.
Combine Dry Ingredients:
- In another medium bowl, whisk together the almond flour, tapioca starch, coconut flour, black cocoa powder, baking powder, and baking soda. Slowly incorporate the dry mixture into the wet mixture, stirring until a dough forms.
Shape and Coat:
- Once the dough is ready, prepare the powdered sugar (or inositol powder) in a small bowl. Roll the dough into 1.5-tablespoon-sized balls, then coat each ball generously in the powdered sugar. Place the coated dough balls on the lined baking sheet, spaced evenly apart.
Bake:
- Bake the cookies for about 15 minutes or until the tops are set. You want the cookies to have a soft, crinkly exterior, so be careful not to overbake them!
Finishing Touch:
- If cookies don’t spread enough while baking, you can use the top of a glass to gently press down and flatten a bit more.
Store:
- Once cooled, store the cookies in an airtight container at room temperature to keep them fresh and soft.
