Chocolate crinkle cookies

Enjoy the rich, fudgy taste of our Chocolate Crinkle Cookies. With a crackled exterior and a chewy center, these cookies strike the perfect balance of sweetness and chocolatey goodness. Ideal for any occasion or a sweet treat anytime.

Ingredients:

• 1 cup dark chocolate chips (can use dairy free)
• 1  egg (option – 1 tbsp flax meal + 3 tbsp water, set aside to gel)
• 1/4 cup  coconut sugar
• 1/4 cup maple syrup
• 1 tsp vanilla extract
• 1 cup  almond flour
• 1/4 cup cacao powder
• 1 tsp baking soda
• 1/2 tsp salt
• 1/2 cup shredded coconut (for coating)

Directions:

1. Preheat the oven to 350ºF
2. Melt chocolate chips
3. Stir in coconut sugar, maple syrup, egg (or flax egg), vanilla
4. Add the almond flour, cacao powder, baking soda, and salt. Mix to form a thick dough
5. Scoop and roll into balls
6. Blend coconut until super fine/powdery (don’t blend too long/high or will turn into coconut butter).
7. Roll each ball in coconut. Arrange on a lined baking sheet (do not flatten).
8. Bake for 10-12 minutes at 350ºF then let cool
9. Keep leftovers in an airtight container in the fridge or freeze for longer storage.