Hot Chocolate Crinkle Cookies
These vegan and gluten-free crinkle cookies taste like hot cocoa in a bite. They are perfect for dipping in coffee, sharing for the holidays and using for all things cozy.
Ingredients
- 8 grams ground flax seeds 1 tablespoon
- 3 tablespoons water
- 180 grams almond butter 3/4 cup
- 112 grams coconut sugar 3/4 cup
- 2 tablespoons neutral oil like sunflower, avocado or canola
- 25 grams cacao powder 1/3 cup
- 2 teaspoons baking powder
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon salt
- 1/4 cup powdered sugar for the crinkle top
Instructions
- Preheat the oven to 350°F.
- First, whisk together the flax meal and water to create a flax egg. Set this to the side to let it thicken.
- In a large bowl, add together the almond butter, coconut sugar, neutral oil, cacao powder, baking powder, vanilla extract and salt. Add in the flax egg when it has thickened. Mix very well to make sure that all the ingredients are equally combined.
- Roll the cookie dough into 8 equal-sized balls and generously toss each one in the powdered sugar. You want them to be heavily coated so that the sugar doesn't disappear into the dough!
- Place the cookies on a parchment-lined baking sheet and press down the tops slightly, this will help them spread evenly. Add more powdered sugar on top before baking.
- Bake at 350°F for 14-16 minutes, or until they have spread and cracked.
- Let cool on baking sheet and serve whenever!