Classic holiday Chocolate Crinkle Cookies with a twist! Made with coconut oil and Abuelita Mexican chocolate, these festive cookies are soft, chewy and covered in powdered sugar.
I’m ashamed to admit this, but this is my FIRST holiday cookie recipe of the year! And Christmas is only a few days away.
I’m such a bad food blogger. You’d think that I’d be all about the online cookie swaps, the cookie exchanges, the cookie parties, but alas, I am not. Since baking doesn’t come easily to me, it takes a significant amount of effort for me create a recipe that actually works. Fortunately, these crinkle cookies only took me two tries to get them exactly how I wanted them. I call that a win in my book.
Fun fact: the photo above of me placing the last cookie on the baking sheet is actually of the first batch that didn’t make the cut. Here’s what went wrong.
Mistake #1: I accidentally used orange extract instead of vanilla extract. The taste wasn’t bad, but it wasn’t what I envisioned.
Mistake #2: I didn’t add enough chocolate. I used one full tablet of Abuelita Mexican Chocolate and didn’t use cocoa powder at all. While it sounds good in theory, I forgot that Abuelita Mexican Chocolate isn’t just cocoa powder, but also contains coarse sugar, cinnamon and other spices that give it a nice Mexican twist. So while I knew I wanted to include some, I still needed to play around with the total amount.
Mistake #3: The cookies were too big. I used an ice cream scoop which was about twice as big as I wanted them. They ended up melting together in the pan and forming one big cookie monster. Not a terrible thing, but not exactly cute little crinkle cookies.
And yet, after all those mistakes, I still ate them. #NoCookieLeftBehind
While you could make these chocolate crinkle cookies with normal cocoa powder, I highly recommend using some Abuelita Mexican chocolate if you can. It has a very granular texture with coarse sugar and spices mixed throughout that really give it a unique flavor. It’s normally found in your grocery store’s Hispanic Foods section, but if you can’t find it there, try looking in the hot chocolate section. If you prefer shopping online, you can easily find it on Amazon here.
It’s normally used to make hot chocolate, but my Mom uses it to make various sauces like mole. Here are a few recipes that I’ve made using the Abuelita chocolate.
- Mexican Chocolate Pumpkin Seed Granola
- Authentic Red Enchilada Sauce
- Spinach, Mushroom & Onion Red Enchiladas
- Chicken Enchilada Roll Ups
Happy holidays! I hope you enjoy this recipe as much as I do!
Classic holiday Chocolate Crinkle Cookies with a twist! Made with coconut oil and Abuelita Mexican chocolate, these festive cookies are soft, chewy and covered in powdered sugar.
- 1/4 cup coconut oil, melted
- 1/2 tablet Abuelita Mexican Chocolate, ground into powder in a blender
- 1/4 cup 100% unsweetened cocoa powder
- 1/2 cup white sugar
- 2 large eggs
- 2 tsp vanilla extract
- 1 cup all purpose flour
- 1 tsp baking powder
- 1/2 tsp salt
- 1 cup powdered sugar, for coating the cookies
-
In a large bowl, add the coconut oil, white sugar and ground Abuelita Mexican Chocolate tablet. Beat on medium speed with a handheld mixer (or whisk together) until fully combined.
-
Add in the eggs one at a time followed by the vanilla extract, beating each until combined. Then add in the flour, baking powder and salt and mix together with a fork until combined and the mixture has formed a dough.
-
Form the dough into a large ball and cover it completely with a sheet of plastic wrap or place it in a bowl and cover it it with a towel. Refrigerate for 1 hour until completely chilled through.
-
After 1 hour, preheat the oven to 350 degrees. Line a large cookie sheet (or two smaller cookie sheets) with parchment paper. Add the powdered sugar into a small bowl.
-
Remove the dough from the fridge and using a tablespoon measure, grab a heaping tablespoon of the dough and form it into a ball. Roll the ball in the powdered sugar until it is completely covered and place it on the cookie sheet. Do this until about 24 cookies are formed.
-
Bake for 10 minutes, remove from oven and let the cookies cool on the baking sheet until they reach room temperature. Serve and enjoy!
LIKE THESE COCONUT OIL MEXICAN CHOCOLATE CRINKLE COOKIES? LET ME KNOW IN THE COMMENTS BELOW!
This page contains affiliate links. If you make a purchase on Amazon after clicking one of my links, I may receive a small commission. The price of the item stays the same and any money I make goes to supporting this blog. I only endorse products and services that I fully believe in. Thanks for your support!
10 Recipes That Will Rock Your Year
Here are the most viewed Isabel Eats recipes of 2016. All in one place. Download the free ebook now!
These chocolate crinkles tame my cravings and as a bonus use very little butter and sugar.
These turned out great! I didn’t have the Mexican chocolate so I doubled the cocoa, added a TBSP of espresso powder and 1/2 tsp cinnamon. Delish!
Hooray! That sounds perfect! I’m glad you were able to make it work!