Question 1

Can I use other types of wheat instead of soft white wheat?

Accepted Answer

Yep! While soft white wheat is my favorite for cookies because of its tender texture, spelt, einkorn, or Kamut are also great options to try. Just keep in mind that different grains may give the cookies a slightly different texture. For more information on choosing the right grains for your recipes, check out my free Fresh Milled Flour Conversion Chart.

Question 2

Why is my chocolate crinkle cookie dough so sticky?

Accepted Answer

Chocolate crinkle cookie dough is naturally sticky right after you make it. This is normal! Chilling the dough for at least 3 hours helps firm it up and makes it easier to roll.

Question 3

Can I use oil instead of butter?

Accepted Answer

You can try substituting ¼ cup of mild-flavored oil for the butter, although I haven't tested this version. Oil may give the cookies a slightly different texture and cause them to spread more while baking. I like using softened butter for its rich flavor and because it helps create those thicker, puffier cookies!

Question 4

Can I freeze chocolate crinkle cookies?

Accepted Answer

Absolutely! You can freeze both baked cookies and unbaked cookie dough balls for up to 3 months. For the best appearance, roll unbaked dough balls in powdered sugar just before baking.

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