Imagine biting into a cookie that's not just a treat, but a guilt-free indulgence that combines the rich warmth of chocolate, the comforting spice of cinnamon, and a sophisticated mocha glaze. These Whole Wheat Chocolate Snickerdoodles are about to revolutionize your baking game, offering a healthier alternative to traditional cookies without compromising an ounce of flavor. Whether you're a health-conscious foodie or a chocolate lover seeking a delightful twist, this recipe will have you reaching for more – and feeling good about it!
Prep Time: 20 mins
Cook Time: 10 mins
Total Time: 30 mins
Cuisine: American
Serves: 24 cookies
Ingredients
- 1 cup whole wheat flour
- 1/2 cup sugar
- 1/2 cup brown sugar
- 1/2 cup butter, softened
- 1 egg
- 1 teaspoon cinnamon
- 1/2 teaspoon baking soda
- 1/4 cup cocoa powder
- For the mocha glaze: 1/2 cup powdered sugar, 1 tablespoon coffee
Instructions
- Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper.
- In a large mixing bowl, cream together softened butter, sugar, and brown sugar until light and fluffy, using an electric mixer.
- Add the egg to the butter-sugar mixture and mix until fully incorporated and smooth.
- In a separate bowl, whisk together whole wheat flour, cocoa powder, cinnamon, and baking soda until well combined.
- Gradually add the dry ingredients to the wet ingredients, mixing on low speed until a soft dough forms.
- Chill the dough in the refrigerator for 15 minutes to make it easier to handle.
- Roll the dough into small balls, about 1 tablespoon each, and place them 2 inches apart on the prepared baking sheets.
- Bake for 10-12 minutes, until edges are set and cookies look slightly cracked.
- Remove from oven and let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack.
- For the mocha glaze, whisk powdered sugar and coffee together until smooth and drizzling consistency.
- Once cookies are completely cool, drizzle mocha glaze over the top using a spoon or piping bag.
- Allow glaze to set for 10 minutes before serving or storing in an airtight container.
Tips
- Ensure your butter is truly softened but not melted for the perfect cookie texture.
- Chilling the dough is crucial – it prevents spreading and helps develop richer flavors.
- Use a light hand when mixing dry ingredients to keep the cookies tender.
- For a more intense coffee flavor in the glaze, use espresso powder instead of regular coffee.
- If the glaze is too thick, add a few drops of coffee; if too thin, add more powdered sugar.
- Store cookies in an airtight container to maintain their soft texture for up to 5 days.
- For extra indulgence, sprinkle a pinch of sea salt on the glaze before it sets.
- Use a cookie scoop for uniform cookie sizes and even baking.
Nutrition Facts
Calories: 120kcal
Carbohydrates: 15g
Protein: 2g
Fat: 7g
Saturated Fat: 4g
Cholesterol: 20mg
