Spiced Sacha Inchi Crinkle Cookies

December 10, 2016

Looking for something delectable to wow your co-workers at the office holiday party? A quick appy to whip up for that potluck you forgot about? Or a healthy treat to fuel you through holiday shopping, gift wrapping, and beyond? This holiday recipe fits the bill, healthfully, whatever the occasion.

Spiced Sacha Inchi Crinkle Cookies


  • 3/4 cup brown sugar
  • 2/3 cup Flora Sacha Inchi Oil (US/CA)
  • 1/2 cup fancy molasses
  • 1 egg (or a flax ‘egg’)
  • 1 ¾ cups all-purpose flour
  • 1 tbsp. cinnamon
  • 2 tsp. ground ginger
  • 1 tsp. each baking powder and baking soda
  • 1/2 tsp. salt


  1. Heat oven to 325 °F (160 °C).
  2. In large bowl, whisk brown sugar, oil, molasses, and egg until smooth.
  3. Separately, whisk dry ingredients.
  4. TIP: To spice things up, add 1/3 cup crystallized ginger pieces.
  5. Stir into sugar mixture.
  6. Roll into balls (1 tbsp. each).
  7. TIP: Roll the balls in white sugar for added sparkle.
  8. Place 2 inches (5 cm) apart on parchment paper-lined baking sheets, and put on top and bottom racks to bake until cookies spread out and tops crack, about 10 minutes.
  9. TIP: Switch and turn the pans after 5 minutes.
  10. Let cool 10 minutes, then transfer cookies to racks.
  11. Can be frozen for up to 1 month.

Inspired by the CBC’s Best Recipes Ever Molasses Ginger Crinkle Cookies.

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