Chocolate crinkle cookies
Whole wheat flour
Packed brown sugar
Unsweetened cocoa powder
2 Tbsp, softened
2 large, lightly beaten
Powdered sugar (confectioner's)
- Preheat the oven to 350°F. Spray a baking sheet with nonstick spray.
- Whisk together the all-purpose flour, pastry flour, sucralose–brown sugar blend, cocoa, baking powder, and salt in a medium bowl. With a wooden spoon, stir in the butter until the mixture is well combined and crumbly. Add the egg whites and vanilla; stir until a smooth dough forms (you may need to use your hands).
- Put the confectioners’ sugar in a small bowl. Divide the dough into 12 equal pieces and roll each into a ball. Lightly roll each ball in the confectioners’ sugar to coat. Place on the baking sheet about 2 inches apart. Bake until set but still soft in the middle, 10 – 12 minutes. Transfer the cookies to a rack and let cool completely. Store in an airtight container in the refrigerator up to 4 days. Yields 1 cookie per serving.