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

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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