Chocolate Crinkle Cookies
We decided to put our new Pyure Organic Chocolate Drink Mix to the ultimate test: cookies. Crinkle cookies, to be exact. You know, those soft, fudgy, powdered sugar–coated ones that basically scream holiday baking—but we made them sugar-free. And honestly? They crushed it.
No test batch. No safety net. Just vibes. And it worked.
These crinkle cookies came out rich, chocolatey, and perfectly crackly on top, thanks to a mid-bake glass press move (trust us on that one). Bonus: it’s a small-batch recipe, so it’s low commitment and high reward.
Small Batch Sugar-Free Chocolate Crinkle Cookies
Yields about 6 cookies
Ingredients:
1 egg
1 tsp vanilla
1 tbsp heavy cream
2 tbsp neutral oil
1/3 cup Pyure Granulated Sweetener
1/2 cup all-purpose flour
1/4 cup Pyure Chocolate Drink Mix
1/2 tsp baking powder
Pinch of salt
Powdered Sugar Substitute for rolling
Instructions:
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Mix all the wet ingredients together in one bowl. In another bowl, mix the dry.
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Combine the two until just mixed. Chill the dough for 30 minutes.
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Scoop into small balls and roll each in Pyure Powdered Sweetener until fully coated.
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Bake at 350°F for 10–12 minutes.
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Optional but highly recommended: if your cookies don’t naturally crinkle by the halfway point, press them down lightly with a flat glass to help them out.
Let them cool slightly (or don’t), and enjoy the magic. These are a perfect low-sugar treat for cookie season… or Tuesdays. We don’t judge.
