You’ll want to make a double batch of these Gluten-Free Vegan Chocolate Crinkle Cookies – one for you, and one to share! These paleo-friendly cookies are perfect for the holidays and come together quickly.
- 3 tablespoons (37g) coconut oil (softened with a texture similar to softened butter)
- 3 tablespoons (48g) creamy cashew butter (or nut butter of choice)
- ½ cup coconut sugar
- 1 ½ flax eggs (1.5 tablespoon flax meal + 4 tablespoons water, whisk and let set for 10 minutes)
- 1 ½ teaspoons vanilla extract
- 1 ½ cups (148g) blanched almond flour
- ¼ cup cacao powder
- ¾ teaspoon baking soda
- ½ teaspoon sea salt
- ½ cup vegan chocolate chips
- ⅓ cup raw turbinado sugar or coconut sugar (to roll the cookies in – you can also use organic powdered sugar for a more traditional look)
- In a large bowl, stir together the coconut oil, nut butter, and coconut sugar until fully combined, about 1 minute.
- Beat in the flax eggs, then stir in the vanilla extract.
- In a separate bowl, whisk together the blanched almond flour, cacao powder, baking soda, and salt. Add the dry ingredients to the wet ingredients and stir together until completely combined.
- Place dough in the refrigerator for at least 30 minutes before forming balls to make it easier to work with – you can leave the dough in the fridge, covered, for up to 48 hours.
- When you’re ready to bake, preheat oven to 350°F.
- Place the turbinado sugar in a small bowl to roll the cookies in.
- Use a small cookie scoop (mine fits 1.5 tablespoons of dough) to make cookie dough balls, roll into a ball with your hands, and then roll each dough ball in the sugar mixture. Place the cookies 2 inches apart onto a parchment-lined cookie sheet.
- Bake for about 10 minutes in the preheated oven, or until they’ve puffed and cracked. Let cool completely on the cookie sheet.
- Store in an airtight container for up to 5 days.