These soft, decadent Crinkle Cookies feature the iconic powdery, cracked surface we all love. The fresh flour adds a tenderness that is irresistible and the espresso powder adds a deep, rich chocolate flavor and makes them stand apart from their more typical mega-sweet counterparts.
They will be very soft when they come out of the oven and setup as they cool. If you bake them for too long, the centers will not be fudgy. The fudgy soft center paired with the slight crunch on the outside is to die for!
These are the softest snickerdoodles and you'll never guess they are loaded with whole grain nutrition. I am shocked at how soft these cookies stay after they cool. I do feel like I need to warn you….they are addicting!
Did you know that cream of tartar is technically called potassium bitartrate? One teaspoon contains 495 mg of potassium. So by using cream of tartar for this recipe you're getting approximately 33 mg of added potassium into your diet from this ingredient alone. Combined with the approximate potassium in the Dessert Berry Blend you're now up to a total 71 mg per cookie. It's not the recommended 3,500 mg RDI per day, but it's pretty darn good for a COOKIE! And its still helpful if you're like most of the population and deficient in potassium. Unfortunately our soil has become demineralized due to acid rain and other factors, so its important to ensure you're enough of the right minerals as they all work together. As one nih.gov studies states, "Insufficient potassium intakes can increase blood pressure, kidney stone risk, bone turnover, urinary calcium excretion, and salt sensitivity (meaning that changes in sodium intakes affect blood pressure to a greater than normal extent)." (Source) So here's to whole grain potassium filled cookies!