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+ servings

Chocolate Molasses Crinkle Cookies

From the outside, these might look like regular chocolate cookies, but the inside is soft and chewy from dark molasses and is just filled with chocolate-y molasses goodness. These cookies are the ultimate milk dunker!
Prep Time 10 minutes
Cook Time 12 minutes
Total Time 25 minutes
Servings 2 dozen cookies


  • 4 oz unsweetened chocolate chopped
  • 1 cup butter softened
  • 2 large eggs
  • 1/2 cup dark molasses
  • 2 teaspoons vanilla extract
  • 2-1/2 cups white whole wheat flour
  • 1/2 cup unsweetened cocoa powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1-1/3 cups coconut sugar + 1/4 cup extra for rolling


  • Preheat oven to 350F. Line two baking sheets with parchment paper and set aside.
  • Place chocolate and butter in a double boiler and slowly melt over medium heat, stirring frequently until completely melted and smooth. Cool 5 minutes.
  • In a large bowl, whisk eggs, molasses, vanilla, and cooled chocolate mixture together until smooth. Set aside.
  • In another large bowl, combine flour, cocoa, baking soda, salt, and 1-1/3 cups coconut sugar. Add dry flour mixture to liquid chocolate mixture, stirring until mixture forms a dough.
  • Shape cookie dough into 24 balls and roll in additional 1/4 cup coconut sugar. Place cookie balls on prepared baking sheets. Bake cookie at 350F 12 minutes. Cookies will be very soft (Do not overbake them) Using the bottom of a glass, gently flatten each cookie. Cool cookies on baking sheet 10 minutes before transferring to a wire cooling rack to cool completely.


Store cookies in an airtight container at room temperature up to 5 days.