Happy New Year everyone! While the few days between Christmas and New Years usually leaves me in a slump, this year I found myself quite productive and managed to recipe test a cookie recipe at the last second. I had a craving for crinkle cookies, but wasn’t feeling something chocolatey. I kept seeing ube crinkle cookies on the internet, and so I decided to attempt to make it, but with a coconutty twist. I swapped out butter and oil for coconut oil, and added in coconut flour in replacement of all-purpose flour, which is said to be a healthier alternative for all-purpose flours by stabilizing blood sugars instead of spiking it, aiding in digestion, heart health, and weight loss. However this recipe does contain lots of cane sugar, so let’s throw those health benefits out the window and enjoy this cookie for what it is… a cookie.
While I have one half of my family that has quite a sweet tooth, I’ve also got the other half that is trying to be health-conscious, so I didn’t really expect these cookies to be quite a hit. However, the hardest critic in my family, my older sister, really enjoyed these cookies. She even asked for it the day after they had been finished by my father (another health-watcher), and my brother, the biggest sweet tooth and teenage food vacuum (seriously, he is my go-to person for eating my cake scraps). I guess you could say these cookies are quite the crowd pleaser, they’re crisp on the outside, soft and fudgy inside, coconutty in taste, and the perfect amount of sweetness.
If you are sensitive to gluten or dairy, these are a great choice for dessert. I created these dairy-free mainly because my fiancé is lactose-intolerant, but then I totally forget that he’s not a huge fan of coconut, so that was a bit of a fail. Although it all worked out because my family still loved the cookies, so less for him, more for us!
As 2020 is coming to an end, I really hope 2021 is the year we finally get rid of Miss Rona, and continue life as it was back in 2019. Although this year was terrible, I hope you were able to find some light and happiness in it. I’m grateful for all the deeper relationships, growth, and learning I had this year, so naturally I’m leaving off the year with one beautiful gift to you. Ube coconut crinkle cookies.
Here is the recipe
Ube Coconut Crinkle Cookies
This makes about 24 cookies
90g (1/3 cup) coconut oil*
89g (3/4 cup) ube, peeled, boiled, mashed, and cooled
200g (1 cup) sugar
3g (1/2 tsp) vanilla extract or ube extract
70g (2/3 cup) coconut flour
7g (2 tsp) baking powder
2g (1/2 tsp) salt
50g (1/2 cup) icing sugar
*Note: this can be substituted for equal parts neutral oil like canola, or 105g (1/2 cup – 1 tbsp) soft butter
- Preheat the oven to 350F/180C and line two baking trays with parchment paper. Set aside.
- In a medium mixing bowl, or stand mixer with a paddle attached, cream the oil, sugar, and ube on low speed until smooth.
- Add the eggs, and mix until fully combined.
- In a separate small mixing bowl, sift and whisk the coconut flour, baking powder, and salt. Add to the oil mixture and mix until just combined.
- If the mixture is soft and runny, refrigerate for 10-15 minutes to solidify.
- Once the batter has stiffened up, use a small ice cream scoop to scoop the batter, and fully dip the cookie dough in icing sugar.
- Immediately bake for 10-12 minutes or just until the edges turn slightly brown.
- Let cool, and enjoy!