They make the perfect little treats and gifts for literary any occasion, they look fancy and taste absolutely delicious. When you get to substitute the sugar with Lakanto’s golden /brown sweetener, you’ll get a cooling effect when you take that first bite and there after, the cookie melts in your mouth. It’s such an interesting feeling, try it and can’t wait to hear back from you guys.
This is a sponsored blog post.
Should you need to purchase Lakanto Monkfruit Sweetener in either of these pack sizes:
- 200g packet with 40 pieces of sachets (white sugar replacement) = Ksh 1,200
- 235g standing pouch (white sugar replacement) = Ksh 950
- 800g standing pouch (brown sugar replacement) = Ksh 2,630
Kindly whatsapp: – 0740 223605 for all your orders
Crinkle cookies are one of the many types of classic holiday treats especially during Christmas with a crusty crust with a brownie texture on the inside, generously dusted with powdered sugar before and after baking to elevate the crinkle effect.
Here’s what you’ll need:
Prep time: 25mins Bake time: 12 mins Cool time: 15 mins Total time: 52 mins
Making – Low Carb chewy Choco crinkle cookie
- 2 teaspoons of baking powder – sift it
- 3/4 teaspoon of salt
- 120g of dark cocoa powder – sift it
- 240g of all-purpose flour – sift it
- 200g of powdered sugar /icing sugar
- 1 teaspoon of Milo
- 350g of Lakanto Monkfruit Sweetener – Golden /Brown
- 120g of veggie oil
- 4 large eggs – at room temp
Important tools used:
- An oven – Baking
- Stand Mixer + paddle attachment
- Wire whisk
- Rubber spatula
- Measuring bowls, spoons, cups
- Baking trays
- Silicon baking mat / Parchment paper
Step 1: Sift part of the dry ingredients, mix them together and set them aside.
Step 2: In the bowl of a stand mixer, add in the golden / brown Lakanto Monkfruit sweetener and the veggie oil, attach the paddle to the stand mixer and mix them together until to get a “wet sand” consistency.
Step 3: Add in the dark un-sweetened cocoa powder, mix again to get a thick dark paste. Make sure to be scrapping the sides of the bowl.
Step 4: Add an egg at a time while it mixes until all the four eggs have been mixed in. The batter should be a dark shinny paste. Scrape the sides and mix all together to get a better consistency.
Step 5: Add in the sifted all-purpose flour. Remove the paddle attachment, and mix first with the rubber spatula until its almost mixed in. Now attach the paddle attachment to the stand mixer, and mix it well to form a thick chocolate cookie dough. The consistency should be like that of play dough- very pliable.
Step 6: Preheat the oven to 180C / 350F for 15 mins first.
Step 7: Line your baking tray with parchment paper or a silicon baking mat. Using an ice-cream scoop, scoop out the dough and between your palms, roll it into a ball and set it aside. Make sure to leave room in between each of them.
Step 8: Get a bowl and sift on it some icing /powdered sugar. Generously coat each cookie dough and set it aside on the aligned baking tray.
Tips on the icing sugar coating:
- The cookie dough have extra moisture so the confectioners’ sugar always ends up melting a bit and/or turns yellow-ish as a result from melting.
- Bake these cookies on dry days. Any humidity in the air will soak into the confectioners’ sugar, gets absorbed.
- Go heavy on that confectioners’ sugar topping.
Step 9: Bake in a preheated oven of 180C for 10 – 12 mins.
Step 10: Once done baking, leave them to cool for 15 mins on the baking tray, then gently transfer them to a wire cooling rack completely.
Step 11: Take many great photos then Serve with a tall glass of warm milk.