Ingredients
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¾ cup stone-ground white whole wheat flour
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⅓ cup Dutch-process cocoa powder, sifted
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½ tsp. baking soda
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⅛ tsp. Kosher salt
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¾ cup sugar
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1 large egg, lightly beaten
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2 Tbsp. honey
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¾ tsp. vanilla
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Turbinado sugar, for rolling cookies
Instructions
Whisk together flour, cocoa, baking soda, and salt.
Whisk together oil, sugar, egg, honey, and vanilla.
Stir flour mixture into oil mixture.
Refrigerate 30 minutes or overnight.
Preheat the oven to 350F.
Scoop dough into teaspoon size balls. Roll in palms until they are round.
Pour turbinado sugar into a bowl. Drop in cookie balls and roll around until they are evenly coated.
Place on a parchment-lined baking sheet 2” apart.
Refrigerate for 15 minutes.
Bake for 6 minutes. Rotate the pan and bake for another 6 minutes.
