Shiloh Kinne’s Chocolate Plum Molasses Crinkle Cookies

By Joyce Bunderson Published: August 1, 2010

Shiloh Kinne’s won third place in the 2010 Dr. Grandma's Recipe Contest with these Chocolate Plum Molasses Crinkle Cookies. …

Ingredients

• 1/2 cup extra virgin olive oil
• 1 cup sugar
• 1 egg
• 1/4 cup molasses
• 1 teaspoon orange extract
• 2 tablespoons orange juice fresh squeezed
• 1/2 tablespoon orange zest finely grated
• 2 cups flour
• 2 tablespoons cocoa powder unsweetened
• 2 teaspoons baking soda
• 2 teaspoons pumpkin pie spice
• 1/4 teaspoon cloves ground
• 1/2 teaspoon salt
• 1/2 cup plums, chopped (or apricots, cherries, or dates) dried
• 1/4 cup almonds ground

Instructions

1. Pre-Heat oven to 375°F. and Lightly coat 2 baking sheets with cooking spray.
   
2. In a large mixing bowl, oil, sugar or sweetener, egg, molasses, extract, orange juice, and orange zest with an electric mixer until creamy.
   
3. Whisk flour, cocoa powder, baking soda, spices and salt, in another large bowl until well mixed. Stir in dried plums. Add flour mixture to the wet ingredients one cup at a time; mix well.
   
4. Roll the dough into 24 (1-inch) balls. Roll balls in ground almonds.
   
5. Place balls 1-inch apart on prepared baking sheet. Bake cookies for 8 minutes or until they crackle on top and still very soft inside. Do not over bake. Transfer to a wire rack to cool.
   
6. Make Ahead Tip: Store in an airtight container at room temperature for up to 5 days or freeze for up to 3 months.
   

• Course: Dessert
• Skill Level: Moderate