I’ve been following Monica from Lick the Bowl Good ever since my first introduction to the food blog world. Every life has a story and I love reading Monica’s take on life while she gives us finger licking recipes. Thanks Monica for being my guest today.


Hi everyone! I am Monica from Lick The Bowl Good. I love to bake so my blog features many a sweet treat, as well as an occasional savory meal. My favorite thing to bake is cake because it can be dressed down in a single layer cake or it can be dressed up in buttercream and standing tall on a cake pedestal. You eat cake for birthdays and weddings and holidays and everything else in between, I love cake! But I also love a really good cookie, and this is one of them.
Some of my favorite flavors include chocolate, cinnamon and coffee. This cookie has them all- score! Now, I have to tell you that when I bake I go all the way. I don’t skimp on butter, sugar, eggs, or cream- they are the star ingredients in my baking, so they have to be good and plentiful. But when I came across this recipe and realized it was relatively low in fat, I wasn’t scared. Okay, so maybe I was 🙂 But it started with real butter, so how bad could it be?

This cookie is made with yogurt and egg whites, which keeps them soft and cake like, but the butter gives them flavor and substance. To me the cinnamon was subtle, but the coffee and cocoa created a great mocha flavor. They’re rolled in granulated sugar before baking, so they’re nice and crackly and pretty, perfect for gift giving this holiday. Or keep them all to yourself and enjoy, because they’re only 82 calories each!

Mocha Crinkles from BHG
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1/3 cup butter, softened
1 cup packed brown sugar
2/3 cup unsweetened cocoa powder
1 tablespoon instant coffee granules
1 teaspoon baking soda
1 teaspoon ground cinnamon
2 egg whites
1/3 cup vanilla yogurt
1 1/2 cups all-purpose flour
1/4 cup granulated sugar

Heat oven to 350 degrees F.

Beat butter in a large mixing bowl with an electric mixer on medium to high speed for 30 seconds. Add the brown sugar, cocoa powder, coffee granules, baking soda, and cinnamon. Beat until combined, scraping sides of the bowl occasionally.

Beat in egg whites and yogurt until combined. Beat in as much of the flour as you can with the mixer. Stir in remaining flour with a wooden spoon.

Place granulated sugar in a small bowl. Drop dough by heaping teaspoons into sugar and roll into balls. Roll again in sugar.

Place balls 2 inches apart on an ungreased cookie sheet. Bake for 8 to 10 minutes or until edges are firm. Transfer cookies to wire racks and cool.

Place in layers separated by waxed paper in an airtight container; cover. Store at room temperature up to 1 week or freeze up to 3 months.

Makes about 32.

Thanks Christy for asking me to participate in all the cookie fun!


Thanks Monica!
The 12 Days of Christmas Cookies is winding down. I’ll be back tomorrow to wrap it all up!