Eggless Whole Wheat Crinkle Cookies

In the last few months, I came across so many of crinkle cookies across the web, least to say I was intrigued.

Eggless Whole Wheat Crinkle Cookies

Eggless Whole Wheat Crinkle Cookies

Since the kids are born I rarely get time to explore anything more than what is necessary. That should justify why I didn’t get a chance to explore crinkle cookies earlier.

Eggless Whole Wheat Crinkle Cookies

Eggless Whole Wheat Crinkle Cookies

Initially I wasn’t very keen on trying them as few earlier recipes that I explored just coated the cookies in powdered sugar after baking, making it nothing interesting for me. But then I came across this recipe from very talented Cheryl with whom I have sometimes interacted at the Home Bakers Guild on Facebook.

Eggless Whole Wheat Crinkle Cookies

Eggless Whole Wheat Crinkle Cookies

Her recipe calls for coating the cookies in powdered sugar before baking. Now that sounded interesting. Then I got around checking some more recipe and found that most recipes do call for coating prior to baking.

Eggless Whole Wheat Crinkle Cookies

Eggless Whole Wheat Crinkle Cookies

I found was that despite attempt to coat the cookies liberally with sugar, mine do not show a thick layer like Cheryl’s after baking. Also after initial puffing and rising, the cookies took more flattened look.

Eggless Whole Wheat Crinkle Cookies

Eggless Whole Wheat Crinkle Cookies

And I found baking for 15 minutes dried them out totally so I baked balance 2 batches at 10 minutes and they were soft and chewy. Additionally, Cheryl made roughly 20 cookies from this, I got 3 dozens. No idea how. :)

I was skeptical about so much sugar in coating and baking but truthfully these cookies had optimum sweetness.

Eggless Whole Wheat Crinkle Cookies

Eggless Whole Wheat Crinkle Cookies

This being holiday season, the choice of crinkle cookies at this time was perfect. Hubby as usual loved it  and couldn’t stopped eating them once he came back from office. Kids also took to them. That makes me a happy mom.

I was very happy with the cookies but there are few things that I would like to change and may post an updated or better version soon.

Eggless Whole Wheat Crinkle Cookies

Prep Time: 10 minutes

Cook Time: 10 minutes

Total Time: 20 minutes

Yield: 3 dozen

Eggless Whole Wheat Crinkle Cookies

These are delicious, soft, fudge-like cookies coated generously with powdered sugar.

Ingredients

    Bowl 1:
  • 1 cup + 2 tablespoon whole wheat flour
  • 1 teaspoon of baking powder
  • 1/8 teaspoon of salt
  • Bowl 2:
  • 3/4 cup + 2 tablespoons of of granulated sugar
  • 1/4 cup of olive oil
  • 1/2 cup of cocoa powder
  • 1/2 cup of apple sauce
  • 1 teaspoon of pure vanilla extract

Instructions

  1. Mix ingredients of 2nd bowl using a hand mixer for 5-7 minutes till it is homogeneous. The mixture should not lighten too much as fluffy mixture would produce cakey cookies.
  2. Whisk together 1st bowl ingredients in a separate bowl quickly.
  3. Add the dry ingredients in 2nd bowl in 4-5 batches, mix after each addition. Do not over mix in this step. The ingredients should mix just enough to not have dry lumps. The dough would be a sticky at this time.
  4. Cover the bowl with cling film and refrigerate the dough overnight. You can even do it for couple of hours if you are short on time. Do not skip this step. You can store refrigerated dough for upto 3 days.
  5. On the day of baking, pre-heat oven to 180 C. Line the cookie sheet with parchment paper.
  6. Remove the bowl from refrigerator, using a melon scoop shape then dough into small balls. Dip these balls in bowl of powdered sugar. Turn out to get it coated liberally. Place the coated balls on prepared baking sheet. You may need to lightly oil your palms before handling the dough, I didn't though. If the dough gets sticky and not manageable then put it in freezer for 10 minutes. It behaves well when cold.
  7. Bake for 8-10 minutes or just until the edges are slightly firm but center is still soft. For moist chewy chewy cookies do not over bake or else they dry out. Remove from the tray and cool on a wire rack. These cookies taste best the day of baking.
http://lemoninginger.com/2014/12/19/eggless-whole-wheat-crinkle-cookies/

Sending this to Bake Fest # 38 originally started by Vardhini and What’s With my Cuppa by Nupur.

  • Maneesha Jain

    Hi
    I tried out these cookies n they came out perfect but the only thing is that i had used botter paper instead of parchment. My cookies got stuck to the paper. Cant understand where i went wrong . Can u help. Thnkx

  • Hi Maneesha, Butter paper in place of parchment is perfectly alright. If oyur cookies got stuck, then you could try lightly greasing the butter paper too before placing the cookies on it next time.

  • Maneesha Jain

    Thnkx deepali. The cookies are really osm

  • :)