Soft and chewy tocos chocolate crinkle cookies are also super healthy for your skin thanks to vitamin-E rich tocos, a creamy like powder that resembles coffee creamer in texture and is full of nutrition. These cookies are vegan, dairy-free and gluten-free and easy to make.
Tocos Chocolate Crinkle Cookies
Tocos Chocolate Crinkle Cookies. Cookie season for us lasts all year, right? But there is something about the holidays that really puts the pressure on cookie-baking.
And I love this traditional chocolate crinkle cookie recipe especially around the holidays but obviously I couldn’t just shove a bunch of sugar into my family members’ mouths, so I “healthified” this recipe up a bit!
With…drumroll… Tocos! No, not tacos. T.O.C.O.S. Tocos.
What is tocos, you say? If you don’t know, you are in good company. Even Google appears perplexed. Try putting it into a google search and it will insistently flash a message at you..”Don’t you mean tacos?”
Haha. For once I am smarter than Google. NO Google, I don’t. And WordPress spellcheck, you be quiet too!
All About The Vitamin E Powder
Powdery airy Tocos is made from rice bran solubles and is considered a terrific provider of bio-available vitamin E, making it absolutely golden for your skin health. Studies show the powdery tocos provides awesome hydrating support to skin, as well as support for your muscles which depend heavily on vitamin E!
Generally I do hold back from jumping for the next new “superfood”! And I try to refrain from using that term loosely. But this is a supplement that is worth looking into. You can use it to make your hot drinks healthier, and now, in my experience, you can use it to turn your baked goods into healthier workout snacks.
Tocos, is actually a nickname for tocotrienols. The stuff is delicious straight out of the bag. Like vanilla-latte-in-powdered-form delicious.
What is Tocos Powder?
Technically it is a form of brown rice–bran solubles from the hard shell that surrounds a grain of rice. It’s being lauded as a booster for skin and muscle health specifically because it delivers a super bio-available dose of vitamin E which supports skin and connective tissue, and even muscle function.
Recent reports are investigating its abilities to also detox and fight disease.
It’s already found in common foods in a less concentrated form, including palm oil, broccoli and spinach. But as a concentrated powder, it’s a fun way to replace anything that requires a creamy ingredient.
Most people are just adding it to coffee and smoothies, but here I have used it to replace a large portion of sugar in this cookie.
How To Replace Sugar In Crinkle Cookie Recipe
Here I replaced the sugar with tocos and applesauce, using a ratio of 3 parts applesauce, 2 parts tocos and 1 part organic cane sugar. It went so well, I think next time I’ll try even less sugar and more tocos.
I actually tried to replace the outer sugar coating entirely with tocos, but it didn’t work so I could only supplement the coating, as well as mix it into the batter. Tocos dissolved too quickly as a coating and to achieve the “crinkle” look of this traditional cookie, the sugar coating has to stay intact.
Still, the traditional crinkle recipe calls for a ton of sugar overall, so replacing most of it with vitamin-E-strong tocos is an awesome healthy adjustment! Hope you like these superfood cookies!
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Tocos Chocolate Crinkle Cookies
- 1/2 cup tocos powder (I have also used both Moodbeli's version, called Cloud Powder, but it also has coconut milk in it. The Terrasoul brand I used here is pure Tocos.)
- 1 cup gluten-free all purpose flour
- 1 tsp baking powder
- pinch of salt
- 1/2 cup cacao powder or add some black dutched powder for the traditionally darker cookie
- 1/4 cup organic cane sugar
- 3/4 cup apple sauce
- 1/4 cup olive oil
- 1 tsp vanilla extract
- Combine flour, salt, baking powder and tocos in a mixing bowl. Stir to combine.
- In a larger bowl, stir together the cacao (or black cocoa), sugar, applesauce, oil, and vanilla until smooth. Add in the flour mixture. Stir by hand or use a hand-mixer until dough is well combined.
- Cover bowl and refrigerate to chill and make it easier to roll into balls, about 1 hour.
- Preheat the oven to 350 F and line a cookie sheet with parchment paper.Set the tocos in one small bowl and the powdered sugar in another. Scoop out about two tablespoons of dough and roll into a ball. Toss it in the tocos first, and then the sugar.
- Put them on the cookie sheet, pressing gentle so they are flattened a bit.
- Bake 11-13 minutes and until you see the cookie cracks. The center might be a bit under-baked. Cool about 5 minutes.Set them on a cooling rack. Melt the chocolate in a pyrex measuring cup in the microwave in 60 second intervals and dip each cookie half-way. Sprinkle on crushed candy mints and cool.Store cookies in air-tight container at room temperature about 3 days or freeze.
Dee Dine is founder of Green Smoothie Gourmet, a plant based recipe blog, and author of the recent cookbook, Crazy Healthy with 4 Ingredients . On this blog you’ll find incredibly easy recipes with hidden veggies for anyone wanting to eat healthier, regardless of diet. Dee has graduate degrees in biology, immunology and journalism. More about Dee Dine here.