Dessert Snack

Crinkle Cookies

Nutritional Analysis

Serving size: 1 cookie 16 servings per recipe

  • 212


  • 3g


  • 10g


  • 30g


  • 21g

    Total Sugar

  • 16g

    Added Sugar

How much protein do I need?


  • 1 cup gluten-free flour (can sub for all-purpose flour)
  • ½ cup cocoa powder
  • ½ teaspoon salt
  • 1 teaspoon baking soda
  • ½ cup coconut oil
  • ½ cup brown sugar (or coconut sugar)
  • ½ cup cane sugar
  • 1 heaping scoop whey protein powder*
  • 1 egg
  • 2 teaspoons vanilla extract
  • ¾ cup chocolate chips
  • ¾ cup confectioners’ sugar (for rolling)

    *We encourage you to try other proteins from milk in this recipe as well, simply substitute in place of the called-for protein. Please keep in mind that the nutritional analysis is based on the protein listed in the ingredient list.


Step 1

In a mixing bowl, whisk flour, whey protein powder, cocoa powder, baking soda and salt.

Step 2

In another large mixing bowl, use a handheld or stand mixer to combine coconut oil, cane sugar, brown sugar until creamed, about 3 minutes.

Step 3

Beat in egg and vanilla extract and mix until incorporated.

Step 4

Add dry ingredients to wet and mix on low speed.

Step 5

Fold in chocolate chips and chill dough for about 2-4 hours.

Step 6

Preheat oven to 350oF and line baking sheet with parchment. Scoop heaping tablespoons of dough and roll into a ball and then roll in powdered sugar.

Step 7

Place on baking sheet and bake for 8 minutes, remove from oven and bang on counter 2-3 times to trigger the spread of the dough and sugar, and then place back in the oven for about 3-4 more minutes. Allow to cool and enjoy!

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