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Chocolate Crinkle Kisses Cookies

Welcome to the Carrington Kitchen!
Browse through recipes from Breakfasts to Dinner and every dish in between, using all of our delicious natural foods. Let us know how they come out @carringtonfarms



Recipe by Deborah Orlick Levy, MS, RDN


  • 1 3/4 cups flour
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1/2 cup Carrington Farms Chocolate Coconut Spread, softened in the microwave, 20 seconds at time until melted
  • 1/2 cup Carrington Farms Ghee
  • 1/2 cup sugar
  • 1/2 cup light brown sugar
  • 1 egg 1 tsp vanilla
  • ** Hershey’s Kisses
  • Non stick cookie sheet


  • Preheat oven to 375*
  • In a medium bowl, whisk the dry ingredients (flour, baking soda and salt).
  • In a mixing bowl, combine the melted coconut spread, sugars and ghee. Cream together for about 3 minutes with a hand mixer. Then add in the vanilla and the egg. Mix well.
  • Fold in the dry ingredients until mixed together.
  • Using a teaspoon, take a small amount of cookie dough and roll into walnut sized balls. Place on cookie sheet about 4 inches apart.
  • Bake for 8 minutes, pull the cookie sheet out, and place a kiss in the center of the cookie (this will create the cracks and crinkles) Put cookie sheet back in oven for another 4 minutes.
  • remove from oven and let cool.

** I used dark chocolate Hershey kisses, but any of the different kinds of kisses work well **